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Keto Carrot Cake

Keto Carrot Cake

laura
A wonderfully moist and flavorful keto carrot cake is made with almond flour. A truly easy recipe, it’s a one-layer cake that you can quickly mix by hand.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 10
Calories 621 kcal

Ingredients
  

For the cake:

  • 2 ½ C. Almond flour
  • 2 ½ tsp. Baking powder
  • ½ tsp. Xanthan gum
  • 1 C. Oil
  • ⅔ C. Swerve confectioners sugar substitute
  • 1 tsp. Vanilla extract
  • 5 Large eggs
  • 2 tsp. Cinnamon
  • 1 C. Shredded carrots

For the icing:

  • 8 oz. Cream cheese softened
  • 6 Tbsp. Butter unsalted and softened not melted
  • ¼ C. Heavy whipping cream at room temperature
  • ⅓ C. Swerve confectioners sugar substitute
  • 1 tsp. Vanilla extract
  • 2 Tbsp. Chopped walnuts for garnish

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a mixing bowl, combine the ingredients for the cake except for the shredded carrots, and blend until smooth.
  • Fold the shredded carrots into the batter.
  • Place the batter into two even sections in two different well-greased cake pans, and bake for 25-30 minutes or until completely cooked through.
  • Let the cakes cool completely.
  • In a mixing bowl, combine the ingredients for the icing except for the chopped walnuts. Beat on high until smooth, creamy and fluffy.
  • Turn the cake pans upside down, and remove the cakes from them.
  • Place one layer of cake on a plate or serving dish, and top with a generous layer of the icing.
  • Add the second layer of cake on top of the iced layer, and use the rest of the icing to cover the entire cake in an even layer.
  • Top with chopped walnuts and serve immediately or refrigerate before serving if desired.

Notes

4 net carbs per serving