Keto Carrot Cake with Almond Flour

Keto Carrot Cake with Almond Flour

Keto Carrot Cake with Almond Flour. Now you may enjoy this tasty delicacy without feeling bad about it. You may have a low-carb, guilt-free, and gluten-free treat that is identical to traditional carrot cake when it is made with almond flour and is free from added sugar.

AuthorHolly CookCategory

Keto Carrot Cake with Almond Flour. Now you may enjoy this tasty delicacy without feeling bad about it. You may have a low-carb, guilt-free, and gluten-free treat that is identical to traditional carrot cake when it is made with almond flour and is free from added sugar.

Keto Carrot Cake with Almond Flour
Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 5 ½ cups of almond flour
 ½ cup granulated Swerve or another preferred sweetener
 ¼ cup of brown sugar replacement
 1 ½ Baking powder, teaspoon
 ¼ tsp. baking soda
 ¼ teaspoon cinnamon and 1/2 teaspoon salt
 ½ tsp. of nutmeg
  teaspoon of clove powder
 1 cup of shredded carrots packaged loosely (from one medium-sized carrot)
 4 egg
 4 tablespoons of melted butter
 ½ tsp. vanilla
 chopped pecans, half a cup
Frosting Without Sugar
 8 ounces of softened cream cheese
 5 tablespoons softened butter
 1 tablespoon plain yogurt or sour cream
 ½ tsp. vanilla
 ½ cup confectioners' sugar
1

Turn the oven on to 350 degrees.

2

One big cake pan or two 6-inch pans should be greased on the bottom and edges. On the bottom, put a circle of parchment paper.

3

The dry ingredients are all combined in a whisk.

4

The dry ingredients should be blended with the carrot, eggs, butter, and vanilla after being added.

5

Add the pecans and stir.

6

Place batter in the ready baking pans (fill halfway). Bake for 22 to 30 minutes at 350. for 6-inch pans, 22–25 minutes, and for 8-inch pans, 25–30 minutes Bake until the center is firm.

7

Let icing set after complete cooling.

Ingredients

 5 ½ cups of almond flour
 ½ cup granulated Swerve or another preferred sweetener
 ¼ cup of brown sugar replacement
 1 ½ Baking powder, teaspoon
 ¼ tsp. baking soda
 ¼ teaspoon cinnamon and 1/2 teaspoon salt
 ½ tsp. of nutmeg
  teaspoon of clove powder
 1 cup of shredded carrots packaged loosely (from one medium-sized carrot)
 4 egg
 4 tablespoons of melted butter
 ½ tsp. vanilla
 chopped pecans, half a cup
Frosting Without Sugar
 8 ounces of softened cream cheese
 5 tablespoons softened butter
 1 tablespoon plain yogurt or sour cream
 ½ tsp. vanilla
 ½ cup confectioners' sugar

Directions

1

Turn the oven on to 350 degrees.

2

One big cake pan or two 6-inch pans should be greased on the bottom and edges. On the bottom, put a circle of parchment paper.

3

The dry ingredients are all combined in a whisk.

4

The dry ingredients should be blended with the carrot, eggs, butter, and vanilla after being added.

5

Add the pecans and stir.

6

Place batter in the ready baking pans (fill halfway). Bake for 22 to 30 minutes at 350. for 6-inch pans, 22–25 minutes, and for 8-inch pans, 25–30 minutes Bake until the center is firm.

7

Let icing set after complete cooling.

Keto Carrot Cake with Almond Flour

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