Sugar-Free Keto Carrot Cake
Ingredients
The cake
-
¾
cup
Unsalted butter (softened)
-
¾
cup
Besti Monk Fruit Allulose Blend
-
1
tbsp
Blackstrap molasses (optional)
-
1
tsp
Vanilla extract
-
½
tsp
Pineapple extract (optional)
-
4
large
Eggs (at room temperature)
-
2½
cups
Wholesome Yum Blanched Almond Flour
-
2
tsp
Baking powder
-
2
tsp
Cinnamon
-
½
tsp
Sea salt
-
2½
cups
Carrots (grated)
-
1½
cups
Pecans (chopped; divided into 1 cup and ½ cup)
The frosting
-
2
recipes
Sugar-free cream cheese frosting (double the recipe)
Instructions
- Preheat the oven to 350°F (177°C) and prepare two cake pans.
- Cream the butter and sweetener together until fluffy, then mix in the wet ingredients.
- In another bowl, combine the dry ingredients, then mix into the wet ingredients.
- Fold in the grated carrots and chopped pecans.
- Divide the batter between the prepared pans and bake for 25-30 minutes.
- Allow the cakes to cool before frosting with cream cheese frosting.
- Assemble the cake by layering and frosting the top.
Nutrition Facts (estimated)
Servings
16
Calories
359
Total fat
34g
Total carbohydrates
8.5g
Total protein
7.5g
Sodium
mg
Cholesterol
mg
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