Keto Carrot Cake
Ingredients
The cake
-
3
cups
almond flour
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
cinnamon
-
½
teaspoon
nutmeg
-
¼
teaspoon
salt
-
5
large
eggs
-
1½
cups
granulated sweetener of choice
-
1
teaspoon
vanilla extract
-
½
cup
oil
-
2
cups
carrots, shredded
-
½
cup
unsweetened shredded coconut
-
½
cup
apple, shredded
-
½
cup
walnuts, chopped
The frosting
-
1-2
cups
cream cheese frosting
Instructions
- Preheat the oven to 180C/350F and prepare two 8-inch cake pans.
- Mix the dry ingredients in a bowl.
- In a separate bowl, beat the eggs and sweetener until smooth.
- Add the vanilla extract to the egg mixture.
- Combine the wet and dry ingredients, then fold in the remaining ingredients.
- Distribute the batter evenly between the cake pans.
- Bake for 30-35 minutes until a skewer comes out clean.
- Let the cakes cool for 10 minutes, then transfer to a wire rack to cool completely.
- Layer and frost the cooled cakes, then let sit for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
12 slices
Calories
195
Total fat
15g
Total carbohydrates
6g
Total protein
5g
Sodium
1mg
Cholesterol
0mg
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