Low Carb Keto Carrot Cake

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4 from 167 votes

Low Carb Keto Carrot Cake

40 minutes
Calories 1240kcal

Ingredients

  • 8 ounces cream cheese (softened)
  • 1/2 cup butter (softened)
  • 1/2 cup erythritol (softened)
  • 1 teaspoon vanilla extract (softened)
  • 2 tablespoons heavy cream
  • 5 eggs (large)
  • 3/4 cup erythritol
  • 2 teaspoons vanilla extract
  • 14 tablespoons butter (softened)
  • 1/4 teaspoon shredded coconut (softened)
  • 1/4 teaspoon salt
  • 1/2 cup coconut flour
  • 1 3/4 cups almond flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/4 cups shredded carrots

Instructions

  • For the low-carb, sugar-free cream cheese icing: Beat together the cream cheese and butter for 2 minutes.
  • Scrape down the sides and bottom of the bowl.
  • Add sweetener and beat for 2-3 minutes intil incorporated.
  • Add the vanilla and 1 tbsp heavy cream, beat to combine.
  • Add more heavy cream and beat to combine, if the consistency of the icing, so it is not too thick, but stays fluffy.
  • For the keto carrot cake layers: Preheat oven to 350 F.
  • Line the bottoms of two 8-inch cake pans with parchment paper.
  • Grease over the parchment and the sides of the pans.
  • Set a side.
  • In the bowl of a stand mixer, fitted with the paddle attachment, beat together the eggs and erythritol for 5 minutes on medium-high speed, until fluffy.
  • Add vanilla extract.
  • In a bowl, sift together the coconut flour, almond flour, salt, cinnamon and baking powder.
  • Fold the dry ingredients into the egg mixture.
  • Add the coconut, stir to combine.
  • Add carrots, mix to combine.
  • Add the melted butter at the end, mix to incorporate.
  • Divide the batter between both pans.
  • Bake for 30-3 minutes, until the tops are set and toothpick inserted comes out clean.
  • Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack.
  • Let them cool completely.
  • To Assemble: If the cake tops are uneven, use a serrated knife to level them.
  • Place one cake layer on a platter.
  • Carefully spread 1/2 of the icing over it.
  • Top with the second cake layer.
  • Spread the remaining frosting on top.
  • I left this keto carrot cake naked, but you can spread some frosting on the sides of it if you'd like.
  • Top with shredded coconut (optional).
  • Refrigerate for at least 30 minutes, then slice and serve.

Nutrition

Calories: 1240kcal

Originally posted 2019-02-20 18:33:52.

Article Categories:
Lunch

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