Description
A moist and flavorful keto-friendly carrot cake made with almond flour and natural sweeteners, perfect for a low-carb dessert.
Ingredients
2 cups almond flour
1/4 cup coconut flour
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1/2 cup erythritol sweetener
1/4 cup unsweetened almond milk
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
Instructions
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the almond flour, coconut flour, ground cinnamon, ground nutmeg, ground ginger, baking soda, and salt until well combined.
In a separate medium bowl, beat the eggs with the erythritol sweetener until the mixture is light and fluffy.
Add the unsweetened almond milk, melted coconut oil, and vanilla extract to the egg mixture and stir until combined.
Pour the wet ingredients into the dry ingredients and mix until a thick batter forms.
Fold in the finely grated carrots and chopped walnuts until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Optionally, top with cream cheese frosting if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
