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Keto Carrot Cake

Keto Carrot Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups super-fine almond flour
  • 1/2 cup granulated keto sweetener
  • 2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup finely shredded carrot, squeezed dry
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/3 cup powdered keto sweetener
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8-inch round cake pan with parchment. Whisk almond flour, sweetener, baking powder, cinnamon, and salt.
  2. Cream the 1/2 cup butter and 1/2 cup sweetener until pale, about 3 minutes.
  3. Beat in the eggs one at a time, then add vanilla.
  4. Fold in the dry ingredients and the squeezed carrot until just combined.
  5. Spread batter in the pan and bake 30-35 minutes, until golden and a toothpick comes out clean. Cool completely.
  6. Beat cream cheese, 1/4 cup butter, powdered sweetener, and vanilla for the frosting. Spread over the cooled cake and slice.

Notes

Let the cake cool all the way before frosting, or the cream cheese will melt. The cake is even better the next day after the spices settle.