KETO CARROT CAKE WITH CREAM CHEESE FROSTING

ATAS

TENGAH

This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT spring time dessert. With only 3 net carbs per slice it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!

No carrot cake is complete without a cream cheese frosting, and this recipe is no exception. The frosting is a must and sets this recipe over the top.

Ingredients

For the cake:

1/2 cup erythritol (granular or confectioners)
5 tbsp butter softened
4 large eggs
2 tbsp unsweetened almond milk
1 tsp vanilla
1 1/2 cups Almond flour
2 tbsp coconut flour
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup carrot (about 1 large carrot) finely grated

For Cream Cheese Frosting:

4 oz cream cheese softened
2 tbsp butter softened
1 tsp vanilla
1 tbsp heavy cream
1/4 cup confectioners erythritol

Instructions

For the Cake:

Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
In a large bowl, beat together the erythritol and butter until fluffy.
Beat the eggs in, then the almond milk and vanilla.
Next, beat in the almond flour, coconut flour, baking powder and spices.
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