Keto Carrot Cake
Calories 310kcal
Ingredients
- 2 3/4 cups almond flour (275 g/ 9.7 oz)
- 1 1/4 cups erythritol (275 g/ 9.7 oz)
- 2 teaspoons gluten-free baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- 6 large eggs
- 1/2 cup melted butter (275 g/ 9.7 oz)
- 1/4 cup unsweetened almond milk (275 g/ 9.7 oz)
- 2 cups carrots (275 g/ 9.7 oz)
- 2 teaspoons vanilla extract (275 g/ 9.7 oz)
- 1/2 cup pecans (275 g/ 9.7 oz)
- 1 cup full fat cream cheese (275 g/ 9.7 oz)
- 1 cup erythritol (275 g/ 9.7 oz)
- 1/3 cup heavy whipping cream (275 g/ 9.7 oz)
- 1/2 cup pecans (275 g/ 9.7 oz)
Instructions
- Preheat oven to 160 °C/ 325 °F and line a round 23 cm/ 9 inch cake pan with parchment paper.
- In a large bowl mix together the dry cake ingredients except for the carrots and pecans.
- Stir in the wet ingredients until smooth.
- Stir in the carrots and pecans.
- Pour the batter into the prepared pan and bake 60 minutes or until a toothpick inserted into the middle comes out clean.
- Remove from oven and let cool completely before frosting.
- For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer.
- Add in the powdered Swerve and beat just until combined.
- If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met.
- Stir in half of the pecan pieces.
- Frost the cake with the icing using an offset spatula.
- Sprinkle the remaining pecans over the top and serve.
- Store covered and chilled for up to 7 days.
Nutrition
Calories: 310kcal
Originally posted 2019-02-20 17:05:33.
