Keto Carrot Cake Recipe
This Primal, Low Carb and Keto Carrot Cake Recipe tastes more delicious than traditional carrot cake without sugar, dairy and gluten at just 3.6 g carbs per slice!
Ingredients
Ingredients for Keto Carrot Cake
- 3 cups blanched almond flour
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 5 eggs
- 1/4 cup coconut oil melted
- 1/2 teaspoon apple cider vinegar
- 2 cups carrots grated
- 1 cup walnuts chopped
*KETO SWEETENER VERSION for Cake*
- 1/2 cup swerve
- 2 tablespoons stevia glycerite
Ingredients for Primal Cream Cheese Frosting
- 1 package cream cheese room temperature
- 1 teaspoon lemon juice
- 1/2 cup softened butter
*PALEO VERSION SWEETENER for Frosting*
- 1/4 cup maple syrup or to taste, (for paleo version)
*KETO SWEETENER VERSION for Frosting*
- 1/4 cup confectioners Swerve
- or Lakanto 1/4 cup
Instructions
For Cake
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In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
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In a separate bowl, mix together eggs, sweetener, apple cider vinegar and melted coconut oil.
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Stir the shredded carrots, dates (if using) and chopped walnuts into wet ingredients.
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Stir wet ingredients into dry.
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Place batter into well greased, 9-Inch x 11 cake pan.
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Bake at 325 for 45 minutes.
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Cool to room temperature and spread with cream cheese frosting below.
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Serve and enjoy!
For Cream Cheese Frosting
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Mix all the ingredients together with a hand blender to fluff it up.
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Spread evenly on cooled carrot cakes.
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Stack them on top of each other and frost the edges if desired. Enjoy!
Recipe Notes
Net Carbs: 3.6
Nutrition facts based on 9 servings