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–+ servings

Keto Carrot Cake

This low carb and keto friendly carrot cake is moist, flavorful, and totally satisfying. Perfect for anyone who loves classic carrot cake without the extra carbs.
Keto Carrot Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 295 kcal
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Ingredients
  

For the Cake

  • 2 cups Almond Flour
  • 1/3 cup Coconut Flour
  • 3/4 cup Granulated Erythritol
  • 2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 4 Large Eggs
  • 1/3 cup Coconut Oil, melted
  • 1/4 cup Sour Cream
  • 2 tsp Vanilla Extract
  • 1 1/2 cups Finely Grated Carrots
  • 1/3 cup Chopped Pecans

For the Frosting

  • 8 oz Cream Cheese, softened
  • 1/4 cup Unsalted Butter, softened
  • 1 cup Powdered Erythritol
  • 1 tsp Vanilla Extract

Equipment

  • 8-inch round cake pans
  • wire racks

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • In a large bowl, whisk together the almond flour, coconut flour, erythritol, cinnamon, baking powder, baking soda, nutmeg, and salt.
  • In a separate bowl, whisk the eggs, melted coconut oil, sour cream, and vanilla extract until combined. Pour into the dry ingredients and stir until smooth. Fold in the grated carrots and chopped pecans.
  • Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks and remove the parchment. Cool completely before frosting.
  • Make the frosting by beating the cream cheese and butter together until fluffy. Add the powdered erythritol and vanilla extract and beat on medium-high for 2 minutes until smooth and creamy.
  • Place one cake layer on a serving plate and spread a thick layer of frosting over the top. Place the second layer on top and frost the top and sides generously.
  • Refrigerate the cake for at least 30 minutes to let the frosting firm up. Slice and serve chilled.

Nutrition

Serving: 1servingCalories: 295kcalCarbohydrates: 6gProtein: 7gFat: 27g
Keyword gluten-free cake, keto carrot cake, low carb, sugar free dessert
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