Keto Carrot Cake
I bet you never thought carrots could be part of a ketogenic diet, right? Well, this keto carrot cake will fit nicely into your macros as an occasional treat, since it only has 5.5 net carbs per serving.
Servings Prep Time
12Slices 20Minutes
Cook Time Passive Time
45Minutes 20Minutes
Calories:268kcal
Fat:24g
Protein:7g
Net Carbs:8g
Servings Prep Time
12Slices 20Minutes
Cook Time Passive Time
45Minutes 20Minutes
Calories:268kcal
Fat:24g
Protein:7g
Net Carbs:8g
Ingredients
Cake
Icing
Instructions
Cake
  1. Preheat oven to 180C (350 F).
  2. In a mixing bowl, stir the almond meal with the coconut flour, baking powder, gelatine powder, ginger, cinnamon, and cardamom until combined.
  3. Separate the egg yolks from the egg whites into two separate mixing bowls. Mix the egg yolks with the erythritol, melted butter, heavy whipping cream, and vanilla until smooth.
  4. Beat the egg whites on high until stiff peaks are formed, about 1-2 minutes.
  5. Slowly fold the egg yolk mixture into the egg white mixture until no longer streaky.
  6. Fold the almond mixture into the egg mixture until well-combined. Stir in the grated carrot.
  7. Pour the batter into a well buttered 20 cm (7.5-inch) cake tin.
  8. Bake for 45 minutes or until a toothpick comes out clean. Allow to cool to room temperature.
Icing
  1. Using an electric mixer, beat the cream cheese with the butter and powdered erythritol until smooth.
  2. Beat in the Greek yogurt and vanilla extract.
  3. When the cake has cooled, slice in half horizontally using a large blade. Spread a third of the icing on top of the bottom layer. Place the other layer on top.
  4. Ice the top and sides of the cake with the remaining icing. This cake is best served fresh but can be stored overnight in the fridge.
Recipe Notes

I found that brushing the crumbs from the cake before icing helped me get an even spread all over the cake without getting a lot of crumbs in the icing coating.

Baking the two cake layers separately helped as well. Baking this cake is much easier if you have two cake tins of the same size, but I only have one, so my cake took twice as much time to bake.

Honestly, homemade cakes are not meant to look perfect, so don’t stress out if you cannot bake the two layers at the same time or don’t have a pastry¬†brush to brush away the crumbs. It all tastes the same, and that’s the most important part.

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