Keto Carrot Cake
Keto carrot cake is a low-carb, sugar-free version of the traditional dessert, designed for those following a ketogenic diet. It uses almond flour, erythritol as a sweetener, and retains the classic flavors with spices and grated carrots. Somethimes topped with a rich cream cheese frosting, it's a healthy, delicious treat.
Ingredients
- 2 tbsp Baking Powder
- 1 cup Shredded carrot
- 4 Large or flax eggs
- 1/2 cup Granulated Sweetener
- 4 cups Fine Almond Flour
- 1 tsp Salt
- 1 tsp pure vanilla extract
- A few crushed walnuts and a little bit of cinnamon
Instructions
- Preheat the oven to 350°F.
- Grease two 8-inch pans and line them with parchment paper.
- Mix all ingredients thoroughly and spread the batter evenly into the prepared pans.
- Press down with a second sheet of parchment paper to ensure an even layer.
- Bake on the center rack of the oven for 20 minutes.
- Let the cakes cool completely to avoid breaking when removing them from the pans. Use a knife to go around the sides before popping them out.
- Frost with your favorite icing or the cream cheese frosting recipe provided above.