Carrot cake is a classic & favorite dessert for many people across the globe. Back when sugar was limited and hard to find in parts of the world, sweet fruit and vegetables such as carrots, beets & dates were used as sweeteners for baked goods. The modern-day version of carrot cake now contains fewer carrots and is coated with cream cheese icing, which most will say the icing is what makes carrot cake so delicious. It's well known that carbohydrates, especially sugar, are eliminated on the keto diet, leaving you with sweet cravings that need to be filled. Keto carrot cake is only 12 net carbs per slice, made with almond and coconut flour, pumpkin spice, chopped walnuts, sugar substitute, almond milk, and eggs, all slathered in keto cream cheese icing containing powdered sugar substitute, cream cheese, butter & vanilla extract. So moist and delicious, you and your guests won't believe something this good is keto. This recipe can also be made into carrot muffins or cupcakes for a treat on the go.
- 2 cups Almond Flour
- 6 tablespoons Coconut Flour
- 1 cup Granulated Sugar Substitute
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 cup Unsalted Butter, softened
- 1 1/2 cups Carrots, peeled & finely grated
- 3/4 cups Unsweetened Almond Milk
- 2 Large Eggs, room temperature
- 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon Sea Salt
- 1/4 cup Chopped Walnuts
- Cooking Spray to coat the pan
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