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!
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 18 slices
Calories: 284kcal
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.
- 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!
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