Keto Cottage Cheese Carrot Cake
Enjoy a delicious, crowd-pleasing dessert that is low carb and keto friendly. It offers rich bakery flavor perfect for any occasion.
Ingredients
For the Cake
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 2/3 cup Brown Sugar Substitute
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Salt
- 3 Large Eggs, Room Temperature
- 3/4 cup Full-Fat Cottage Cheese
- 1/3 cup Unsalted Butter, Melted
- 1 tsp Vanilla Extract
- 1 cup Finely Grated Carrots
- 1/2 cup Chopped Walnuts
For the Frosting
- 8 oz Cream Cheese, Softened
- 1/4 cup Unsalted Butter, Softened
- 1/2 cup Powdered Erythritol Sweetener
- 2 tbsp Heavy Cream
- 1 tsp Vanilla Extract
Equipment
- blender
- hand mixer
- 8x8 inch baking pan
Instructions
- Preheat the oven to 350°F. Grease an 8x8-inch baking pan and line it with parchment paper.
- Blend the cottage cheese until smooth. Whisk it with the eggs, melted butter and vanilla in a large bowl.
- In another bowl, whisk the almond flour, coconut flour, brown sugar substitute, baking powder, cinnamon, nutmeg, ginger and salt.
- Stir the dry ingredients into the wet ingredients, then fold in the grated carrots and walnuts until evenly distributed.
- Spread into the pan and bake for 35 to 40 minutes, until a toothpick in the center comes out clean. Cool completely in the pan.
- For the frosting, beat the cream cheese and butter until smooth. Add the powdered sweetener, heavy cream and vanilla and beat until fluffy.
- Spread the frosting over the cooled cake and sprinkle with extra chopped walnuts if desired. Chill for 30 minutes for cleaner slices.
Nutrition
Serving: 1servingCalories: 474kcalCarbohydrates: 11gProtein: 13gFat: 42g
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