KETO 2.0 PLUS

SUGAR-FREE KETO CARROT CAKE WITH ALMOND FLOUR:

I absolutely love carrot cake, so when I saw this I felt it needed a place of honor here so more people can share it. This is the best looking carrot cake I have ever seen. It tastes almost as good as it looks.

I absolutely love carrot cake, so when I came up with this I felt it needed a place of honor here so more people can share it.

This is the best looking carrot cake I have ever seen. It tastes almost as good as it looks.

SUGAR-FREE KETO CARROT CAKE WITH ALMOND FLOUR

The best low carb keto carrot cake recipe! Learn how to make sugar-free carrot cake with almond flour for a moist and delicious dessert. This recipe is from Wholesome Yum.com

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Prep Time 25

Cook Time 30

Total Time 55

Course # Keto Snack, #brunch, #Keto 2.0 Plus, #Keto dessert, Keto 2.0 Plus Dessert

Cuisine #Dessert, American

Servings

Ingredients

3/4 cup Monk Fruit Allulose Blend or coconut sugar for paleo
3/4 cup Unsalted butter softened; use coconut or ghee for paleo or dairy-free
1 tbsp Blackstrap molasses optional
1 tsp Vanilla extract
1/2 tsp Pineapple extract optional
4 large Eggs preferably at room temperature
2 1/2 cup Blanched Almond Flour
2 tsp Baking powder
2 tsp Cinnamon
1/2 tsp Sea salt
2 1/2 cup Carrots grated, measured loosely packed after grating
1 1/2 cup Pecans chopped; divided into 1 cup and 1/2 cup
2 full recipes Sugar-free cream cheese frosting double the frosting recipe; for paleo or dairy-free, omit or use a coconut cream based frosting instead

Instructions

Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering “12” into the box for # of servings on that page.)
When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.

Notes

Nutrition FactsAmount per serving. Serving size in recipe notes above.
Calories 110
Fat 11g
Protein 1g
Total Carbs 1g
Net Carbs 1g
Fiber 0g
Sugar 0.1g

Keyword #Brunch, #Dessert, #Keto 2.0 Plus Dessert, #Keto 2.0 Plus Snack

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