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Keto Carrot Cake

A scrumptious, guilt-free carrot cake that combines traditional flavors with a low-carb lifestyle, perfect for family gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Keto
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups almond flour For a keto-friendly base.
  • 1/2 cup erythritol or another keto sweetener Adjust for preferred sweetness.
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon For added flavor.
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt Enhances sweetness.
Wet Ingredients
  • 4 large eggs Use room temperature.
  • 1/2 cup unsalted butter, melted Ensure it's melted and not hot.
  • 1 teaspoon vanilla extract For enhanced flavor.
Add-Ins
  • 1 cup grated carrots Finely grated for best texture.
Optional Topping
  • 1 batch cream cheese frosting Optional for those who prefer it.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a large bowl, mix the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together the eggs, melted butter, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the grated carrots.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow to cool completely before frosting.
Serving
  1. Frost with cream cheese frosting if desired, slice and serve.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days, or freeze slices wrapped in plastic wrap for longer storage.