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This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT spring time dessert. With only 1 net carb 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!
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Despite the snow that we have been getting this week here in southern Indiana – it is officially spring time! This carrot cake is perfect for springtime gatherings such as Easter or mothers day and with the carbs super low, it would also be a great anytime treat!
Keto Carrot Cake with Cream Cheese Frosting
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Ingredients
For the cake:
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- 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.
- Fold in the shredded carrot and mix just until it is well integrated into the batter.
Full Recipes>>Keto Carrot Cake with Cream Cheese Frosting
