Grain-free Carrot Cake (keto, Gluten Free)

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5 from 74 votes

Grain-free Carrot Cake (keto, Gluten Free)

1 hour 5 minutes
Calories 100kcal


  • 3/4 cup almond flour
  • 6 tablespoons sweetener (granulated, I used Swerve erythritol)
  • 4 tablespoons chopped pecans
  • 2 tablespoons unsweetened shredded dried coconut
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch salt
  • 1/2 cup carrots (granulated, I used Swerve erythritol)
  • 2 large eggs
  • 2 tablespoons maple syrup (granulated, I used Swerve erythritol)
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract


  • Preheat the oven to 325F and grease two 6-inch diameter ramekins or cake pans very well.
  • I used this Wilton layered cake pan set.
  • In a large bowl, whisk together the almond flour, sweetener, chopped nuts, shredded coconut, baking powder, cinnamon, cloves, and salt.
  • Stir in the shredded carrots, eggs, butter, and vanilla extract until well combined.
  • Add a little bit of water if it feels a little thick.
  • Divide evenly between the prepared pans.
  • Bake 25-35 minutes, until the edges are golden brown and a cake tester when inserted comes out clean.
  • Remove and let cool in the pans, then run a sharp knife around the edges and loosen underneath with a rubber spatula.
  • Cool on a wire rack.
  • Chill in the refrigerator for about an hour, then spread on the optional frosting (recipe here!).
  • -- I also topped it with some of this grain-free granola.
  • Makes about 16 small pieces (or as many as you like!).


Calories: 100kcal

Originally posted 2019-02-20 18:45:30.

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