Keto Carrot Cake
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.
Servings: 1 slice or 1 cupcake
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.
Photos by Sarah DeYoung Photography
Photos by Photography by Lindsay
