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.
Serving: 1 slice or 1 cupcake
Yield: 1 cake (16 slices) or 16 cupcakes
Calories: 137kcal
Ingredients
Cake
- 6 Tbsp softened unsalted butter
- 1/4 cup brown Swerve or golden monk fruit sweetener
- 1/4 cup granulated erythritol (swerve)
- 4 large eggs
- 1 serving Snickerdoodle Keto Chow (46 grams or 1 scoop)
- 1/2 cup almond flour
- 1 Tbsp baking powder
- 2 tsp cinnamon
- 1/2 cup grated carrots
Cream Cheese Frosting
- 1/2 cup heavy whipping cream
- 4 oz softened cream cheese
- 3 tablespoons powdered 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 Facts
Keto Carrot Cake
Serving Size
49 g
Amount per Serving
Calories
137
% Daily Value*
Fat
12.6
g
19
%
Saturated Fat
6.4
g
40
%
Trans Fat
0.35
g
Polyunsaturated Fat
0.98
g
Monounsaturated Fat
4.18
g
Cholesterol
74.38
mg
25
%
Sodium
186.3
mg
8
%
Potassium
158.07
mg
5
%
Carbohydrates
11.3
g
4
%
Fiber
1.02
g
4
%
Sugar
0.81
g
1
%
Sugar Alcohol
8.82
g
Net Carbs
1.42
g
Protein
4.6
g
9
%
Vitamin A
466.23
IU
9
%
Vitamin C
8.61
mg
10
%
Calcium
128.67
mg
13
%
Iron
0.056
mg
0
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 49g | Calories: 137kcal | Carbohydrates: 11.3g | Protein: 4.6g | Fat: 12.6g | Saturated Fat: 6.4g | Polyunsaturated Fat: 0.98g | Monounsaturated Fat: 4.18g | Trans Fat: 0.35g | Cholesterol: 74.38mg | Sodium: 186.3mg | Potassium: 158.07mg | Fiber: 1.02g | Sugar: 0.81g | Vitamin A: 466.23IU | Vitamin C: 8.61mg | Calcium: 128.67mg | Iron: 0.056mg | Sugar Alcohol: 8.82g | Net Carbs: 1.42g
Photos by Sarah DeYoung Photography
Photos by Photography by Lindsay
Amanda, do you have the nutritional information on this recipe? It would be ever so nice to know the macros.
Looks delicious! Definitely trying! Thank you