Keto Carrot Cake
Keto Carrot Cake has layers of delicious icing and cake while being keto friendly. Each bite is so decadent not to mention the cake looks gorgeous.
Servings: 12
Calories: 555kcal
Cost: $21.97, $1.83 per serving.
Ingredients
For the Cake:
- 4 Eggs
- 1/3 cup coconut oil
- 1 tsp Vanilla extract
- 1 cup keto friendly sweetener monk fruit
- 2 cups almond flour
- 1 tablespoon coconut flour
- 2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Ground nutmeg
- 2 teaspoon Ground cinnamon
- 1/4 teaspoon salt
- 1 stick of butter melted
- 1/2 cup pecans or nut of choice chopped
- 2 cups Carrots shredded
For the Frosting:
- 16 ounces cream cheese
- 1 cup butter (softened)
- 1 1/3 cup powdered erythritol
- 1 teaspoon Vanilla Extract (no sugar added)
Instructions
For the Cake:
- Preheat the oven to 350°F. Line two 9-inch round cake pans with parchment paper and lightly grease the bottoms and sides.
- In a large mixing bowl, beat together 1 stick melted butter, ⅓ cup coconut oil, and 1 cup monk fruit sweetener until well combined. Mix in 1 teaspoon vanilla extract, then beat in 4 eggs one at a time until smooth.
- In a separate bowl, whisk together 2 cups almond flour, 1 tablespoon coconut flour, 2 teaspoons baking soda, ½ teaspoon baking powder, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in 2 cups shredded carrots and ½ cup chopped pecans.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a large mixing bowl, beat together 16 ounces cream cheese and 1 cup softened butter until smooth and creamy.
- Add 1⅓ cups powdered erythritol and 1 teaspoon vanilla extract. Mix on low speed until incorporated, then increase to medium-high speed and beat for 1 to 2 minutes until light and fluffy.
Assemble
- Place one cake layer on a serving plate or cake stand and spread a generous layer of frosting over the top.
- Place the second cake layer on top and frost the top and sides with the remaining frosting, reserving a small amount for decorating if desired.
- Pipe decorative swirls with the reserved frosting and sprinkle the remaining chopped pecans over the top.
- Refrigerate the cake until ready to serve. Store leftovers covered in the refrigerator for up to 5 days.
Notes
Refrigerate any leftover cake in an airtight container for up to 5-6 days.
Nutrition
Calories: 555kcal | Carbohydrates: 48g | Protein: 9g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 587mg | Potassium: 165mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4863IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
