Delicious Keto Carrot Cake – Just Four Net Carbs!

There are some great keto carrot cake recipes out there, but I am pretty sure this is the best one. It does require several different ingredients, but if you are a keto baker, then you should have most of them on hand.

Keto desserts can be very challenging. It seems like you need to buy fifty different ingredients just to enjoy something sweet that won’t knock your out of ketosis. Well, this is different. It uses some pretty basic ingredients and as you are soon to find out. Seriously, there is a great chance you will be able to make this sweet treat without even making a run to the store.

The best thing about this carrot cake is it is just four net carbs per serving. There are 16 servings when you make this, so be careful with how much you eat. The good news is at only four net carbs you can easily afford to eat two pieces or even three if your macros are tight for the rest of the day.

Macros:

Calories 294

Total Fat 27g

Total Carbohydrates 7g

Dietary Fiber 3g

Protein 7g

Delicious Keto Carrot Cake - Just Four Net Carbs!

It's hard to beat a delicious carrot cake. This one is to die for and if you follow these instructions you are sure to enjoy.

• Keywordketo carrot cake

Servings16

Prep Time10 Minutes

Cook Time30 Minutes

Ingredients

Cake

• 1 1/2Cups Almond Flour
• 1/2Cup Coconut Flour
• 2Teaspoons Baking Soda
• 1/2Teaspoon Baking Powder
• 1 1/2Teaspoons Cinnamon
• 1/2Teaspoon Ground Nutmeg
• 1/4Teaspoon Allspice of Ginger(Your choice)
• 1Cup Coconut Oil
• 4Large Eggs
• 2Teaspoons Vanilla Extract
• 1Cup Stevia
• 1Cup Packed and Grated Carrots(70 Grams)

Frosting

• 16Ounces Cream Cheese
• 1/2Cup Butter
• 1Cup Powdered Monk Fruit Sweetener(Or 2 Cups Regular Powdered Sweetener, your choice)
• 2Teaspoons Vanilla Extract
• 2Tablespoons Heavy Whipping Cream

Instructions

1. In other to make the cake, preheat the oven to 350 degrees F then place parchment paper at the bottom of two cake pans and set aside. Using a medium mixing bowl, add in the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and allspice (or ginger) then stir properly to combine.
2. Using another mixing bowl, add in the coconut oil, eggs, and vanilla extract then whisk to combine. Next, add in the carrots and sweetener then stir properly to combine. Pour the mixture into the bowl containing the flour mixture then mix everything to combine.
3. Equally spread the batter between the prepared cake pans, use a spatula to smooth the top then place the pans into the preheated oven. Bake the cakes for about twenty-five to thirty minutes until they become brown at the top and firm to touch. Once baked, take the cakes out of the oven then let cool on a cooling rack for a few minutes.
4. In the meantime, make the frosting by mixing the cheese and butter in a mixing bowl using an electric mixer. Add in the powdered sweetener then beat until the mixture becomes smooth. Add in the vanilla extract and heavy whipping cream then beat again until the mixture becomes light and fluffy. Frost the cake as desired, slice and serve.

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