Keto Carrot Cake with Almond Flour Recipe

Preparation:

Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 12 slices
Yield: 1 cake

Nutritional Value (per slice):

• Calories: 207
• Fat: 18.4g
• Carbohydrates: 15.2g
• Fiber: 3.3g
• Protein: 6.1g

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup erythritol (or preferred keto sweetener)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3 large eggs
• 1/3 cup melted coconut oil (or butter)
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

Frosting Suggestions:

• Cream Cheese Frosting: Combine 8 oz of softened cream cheese, 1/4 cup softened butter, 1/4 cup powdered erythritol, and 1 tsp vanilla extract. Beat until smooth and creamy. Spread the frosting over the cooled cake.
• Coconut Cream Frosting: Chill a can of coconut cream overnight. Scoop out the solidified cream, and beat with 1/4 cup powdered erythritol and 1 tsp vanilla extract until fluffy. Spread over the cooled cake.

Tips for Perfect Keto Carrot Cake:

• Grating Carrots: For the best texture, use finely grated carrots. Avoid using pre-shredded carrots as they are often too coarse.
• Adding Moisture: If the batter seems too thick, add an extra tablespoon or two of almond milk to reach the desired consistency.

Variations:

• Add-ins: Try adding some unsweetened shredded coconut or a handful of raisins (if your keto diet allows) for additional texture and flavor.
• Different Nuts: You can substitute walnuts with pecans or almonds for a different twist.