Keto Carrot Cake (Low Sugar)
Enjoy classic carrot cake without any of the guilt! This keto carrot cake is moist and flavorful with a silky smooth cream cheese frosting. Nobody will even know it's gluten-free, sugar-free, and made with almond flour. It looks like you can have your cake and eat it too!
Servings: 18 slices
Calories: 284kcal
Equipment
Ingredients
- 4 cups almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¾ cup erythritol
- 4 eggs
- ⅓ cup light olive oil
- 1 tsp vanilla extract
- 1½ cups shredded carrot
- ½ cup chopped walnuts
Cream Cheese Frosting:
- 8 oz cream cheese, room temperature
- 2 tbsp butter, softened
- ¼ cup heavy cream
- ½ cup powdered erythritol
- 1 tsp vanilla extract
Instructions
- Preheat oven to 340 F / 170 C. Line two 6 inch round cake tins with parchment paper.
- In a medium mixing bowl mix together the almond flour, baking powder, baking soda, cinnamon, nutmeg and powdered erythritol.
- In a separate bowl whisk together the eggs, oil and vanilla.
- Combine the wet and dry ingredients, along with the grated carrots and crushed walnuts. Stir until well combined.
- Divide mixture between the prepared cake tins.
- Bake for 30-45 minutes until an inserted skewer comes out clean.
- Remove and allow to cool in the tin for 10 minutes before turning out onto a cooling rack to cool completely.
- To make frosting: Add cream cheese, butter, cream, powdered erythritol and vanilla into a food processor and blend until smooth and fluffy.
- To assemble: Slice the tops off the cold cakes to level. Place one layer of cake on a serving plate and top with a layer of frosting. Top with the remaining layer of cake and finish off with a layer of frosting on top of the cake. Sprinkle with chopped walnuts.
Notes
- Almond meal or almond flour can be used for this recipe.
- Make sure all ingredients are at room temperature before starting to mix your wet and dry ingredients
- Be sure to line the pans with parchment paper. The cakes will come out clean and easy. I like to cut out rounds a little smaller than the pans.
- If you want to frost the sides of the cake, double the frosting recipe.
- If you aren't on a low carb diet, you can use regular sugar in place of erythritol.
- Use fresh carrots and grate them. Matchstick carrots are not fine enough.
- This cake can also be made in a single layer in an 8 inch round cake pan
- Wait until the cakes are completely cool before frosting. Otherwise, you will have frosting soup!
Nutrition
Serving: 1slice | Calories: 284kcal | Carbohydrates: 8g | Protein: 8g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 139mg | Potassium: 107mg | Fiber: 3g | Sugar: 2g