Low Carb Recipes | LOW CARB KETO SUGAR-FREE CARROT CAKE RECIPE WITH ALMOND FLOUR #lowcarb #keto #sugar-free #carrot #cake #almond

This sugar free Keto carrot cake is so quick and easy to make! It’s soft, delightfully moist and will fill your kitchen with the gorgeous aroma of warm spices. Top this beauty with cream cheese frosting and enjoy a delicious low carb dessert that’s ready in only 10 minutes!

I’ve gotta say, I love my microwave. I still don’t stand in front of it while it’s on, just in case. But it has made my life SO MUCH EASIER. Heating stuff? Check. Defrosting stuff? Check. Mug cakes? Check, check, check!!

LOW CARB KETO SUGAR-FREE CARROT CAKE RECIPE WITH ALMOND FLOUR

The best keto low carb carrot cake recipe ever! The steps for how to make sugar-free carrot cake are surprisingly easy. So moist and delicious, no one will guess it's gluten-free and sugar-free. Paleo and dairy-free options, too.

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 16

INGREDIENTS

• 2 1/2 cup Blanched almond flour
• 2 tsp Gluten-free baking powder
• 2 tsp Cinnamon
• 1/2 tsp Sea salt
• 2 1/2 cup Carrots (grated, measured loosely packed after grating)
• 1 1/2 cup Pecans (chopped; divided into 1 cup and 1/2 cup)
• 2 full recipes Sugar-free cream cheese frosting (double the frosting recipe; for paleo or dairy-free, omit or use a coconut cream based frosting instead)
• 3/4 cup Erythritol (or coconut sugar for paleo)
• 3/4 cup Butter (softened; use coconut or ghee for paleo or dairy-free)
• 1 tbsp Blackstrap molasses (optional)
• 1 tsp Vanilla extract
• 1/2 tsp Pineapple extract (optional)
• 4 large Egg

INSTRUCTIONS

1. Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
2. In a large bowl, cream together the butter and erythritol, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
3. In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
4. Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
5. Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Meanwhile, make the sugar-free frosting according to the instructions here. (Double the recipe by entering "12" into the box for # of servings on that page.)
8. When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.

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