Keto Carrot Cake with Cream Cheese Frosting
Ingredients
For the cake:
2 cups almond flour
1/4 cup coconut flour
1/2 cup powdered erythritol (or monk fruit sweetener)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
4 large eggs
1/2 cup butter (melted) or coconut oil
1/4 cup unsweetened almond milk
1 tsp vanilla extract
1 1/2 cups grated carrots
1/2 cup chopped walnuts or pecans (optional)
For the frosting:
8 oz cream cheese, softened
1/4 cup butter, softened
1/2 cup powdered erythritol (or monk fruit blend)
1 tsp vanilla extract
Instructions
For the cake:
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans (or one large).
In a large bowl, whisk almond flour, coconut flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, beat eggs, melted butter, almond milk, and vanilla until combined.
Stir wet mixture into dry ingredients. Fold in carrots and nuts.
Divide batter into pans and bake for 25–30 minutes (or 35–40 if using one pan), until golden and a toothpick comes out clean.
Let cakes cool completely before frosting.
For the frosting:
Beat cream cheese and butter until smooth.
Add erythritol and vanilla, and beat until fluffy.
Spread between cake layers and over the top.
Nutrition (per slice, 12 slices)
Calories: ~280
Net Carbs: 5g
Protein: 7g
Fat: 26g
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