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.
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