Looking for a delicious dessert that won’t derail your keto lifestyle? This Keto Almond Flour Carrot Cake with Cream Cheese Frosting is your answer! It’s moist, flavorful, and perfectly sweetened without all the carbs. Whether it’s a special occasion or just a sweet treat for yourself, this cake is a fantastic choice that everyone will love.
Imagine a cake that’s rich in flavor, with a delightful combination of spices and the natural sweetness of carrots, all perfectly balanced with a creamy, tangy frosting. This recipe is not just about satisfying your sweet tooth; it’s about enjoying a guilt-free indulgence that fits seamlessly into your diet.
Delicious and Guilt-Free Keto Carrot Cake
This Keto Almond Flour Carrot Cake is a moist and flavorful dessert made with almond flour, grated carrots, and warm spices. Topped with a luscious cream cheese frosting, this cake is a delightful treat that satisfies any cravings for something sweet while keeping you on track with your keto goals.
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup erythritol or other keto-friendly sweetener
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsweetened powdered erythritol
- 1 teaspoon vanilla extract for frosting
- 1 tablespoon lemon juice (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Mix Dry Ingredients: In a bowl, combine almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, sweetener, applesauce, and vanilla extract until smooth.
- Combine: Gradually add the dry ingredients to the wet mixture, stirring until well combined. Fold in the grated carrots and nuts if using.
- Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make Frosting: In a mixing bowl, beat the softened cream cheese, powdered erythritol, vanilla extract, and lemon juice until creamy and smooth.
- Assemble: Once the cakes are completely cooled, place one layer on a serving plate, spread a layer of cream cheese frosting on top, then add the second cake layer and frost the top and sides as desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 220kcal per slice
- Fat: 18g
- Protein: 6g
- Carbohydrates: 5g
