Keto Carrot Cake
Versatile enough to work as a cake or cupcakes, this recipe has the perfect spicy warmth and carrot-y sweetness that will knock out those cravings.
Ingredients
Cake
- 6Tbspunsalted buttersoftened
- 0.25cupbrown erythritol blend or golden monk fruit sweetener
- 0.25cupgranulated erythritol (swerve)
- 4largeegg(s)
- 1servingSnickerdoodle Keto Chow(46 grams or 1 scoop)
- 0.5cupalmond flour
- 1Tbspbaking powder
- 2tspground cinnamon
- 0.5cupcarrotsgrated
Cream Cheese Frosting
- 0.5cupheavy cream
- 4ozcream cheesesoftened
- 3tablespoonspowdered erythritol Swerve
Instructions
- Preheat oven to 350℉. If making this as a cake, butter a 5-cup Bundt cake pan. If making cupcakes, line two muffin tins.
- Blend the butter, sweeteners and eggs together. (An immersion blender works great for this.)
- Add the Keto Chow, almond flour, baking powder, and cinnamon and blend.
- Add carrots and blend again. Add batter to prepared pan or cupcake tins.
- Bake until the cake bounces back when you touch it. In a 5-cup Bundt cake pan, this should take 30-35 minutes. In a muffin tin, it should take around 15 minutes.
- Allow the cake or cupcakes to cool while you make the frosting. Whip together the cream, cream cheese, and powdered erythritol until thick and smooth.
- Frost the cake or cupcakes and serve. Store in an airtight container in the refrigerator for up to three days.
Nutrition
Serving: 49g (1 slice or 1 cupcake)Calories: 137kcalCarbohydrates: 11.3gProtein: 4.6gFat: 12.6gSaturated Fat: 6.4gPolyunsaturated Fat: 0.98gMonounsaturated Fat: 4.18gTrans Fat: 0.35gCholesterol: 74.38mgSodium: 186.3mgPotassium: 158.07mgFiber: 1.02gSugar: 0.81gVitamin A: 466.23IUVitamin C: 8.61mgCalcium: 128.67mgIron: 0.056mgSugar Alcohol: 8.82gNet Carbs: 1.42g
Photos bySarah DeYoung Photography
Photos by Photography by Lindsay