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Keto Carrot Cake

Keto Carrot Cake

Carrot cake is far from keto-friendly. The carrots, cake, and cream cheese icing soak each slice with excess sugar and net carbs.

But, this doesn’t mean you have to give up carrot cake to reach your keto goals. In fact, by using what we’ve learned from other low-carb cake recipes, it’ll be astonishingly easy to get your carrot cake fix in a keto-friendly way.

If you’re not prepared to serve your keto carrot cake right away, mildly cover it and put it in the refrigerator. It’ll be best within 1-2 days but can last up to a week.

Otherwise, for a freezer-friendly carrot cake option, try freezing the cake before you frost it or bake the batter into individual keto carrot cake muffins or cupcakes (read the next section to learn how).

Make the frosting ahead of time and store in the fridge for up to a week, or whip it up while your carrot cake reheats.

Keto Carrot Cake

The Preparation

Carrot Cake

  • 5 tablespoon butter, softened
  • 1/2 cup erythritol
  • 4 large eggs
  • 1 tablespoon baking powder
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/2 cup pecans, finely chopped
  • 1.5 cups almond flour
  • 1/2 cup carrot, finely grated (~1 large carrot)

Cream Cheese Frosting

  • 4 ounce cream cheese, softened
  • 2 tablespoon butter, softened
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream
  • 1/4 cup erythritol, powdered
  • 1/4 cup pecans, chopped

The Execution

  1. Pre-heat oven to 350F. Gather ingredients together.Carrot Cake
  2. First Line a baking dish with parchment paper and set aside.
  3. Then In a ball, beat together butter and erythritol until light in color.
  4. After Beat the eggs into the butter combination until incorporated.
  5. Then Add spices and baking powder, then whisk to combine.
  6. Add the finely chopped pecans and almond flour, and then mix together well again.
  7. After Add in the grated carrot and fold into the batter.
  8. Then , Pour the batter into the baking dish and spread the top to evenly allocate the batter. Bake for 18-25 minutes or until an inserted toothpick comes out clean.
  9. Then While the carrot cake is baking, make the icing.
  10. Beat composed all elements for the icing until well combined. Place into the refrigerator until ready to use.
  11. Then Let the cake totally cool after it’s been removed from the oven. If you try to ice the carrot cake directly after it comes out of the oven, the icing will melt.
  12. Ice the cake and top with chopped pecans if desired. Enjoy!

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