Moist Keto Carrot Cake
A game-changing low-carb carrot cake that is rich, spiced, and incredibly moist thanks to a secret ingredient. With only 3g net carbs per slice, it's a dessert even non-keto eaters will love.
Ingredients
Dry Ingredients
- 3 cups almond flour finely ground, blanched only
- 1 tsp baking powder check expiry
- 1 tsp baking soda
- 1/2 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- 1/4 tsp salt
Wet Ingredients
- 5 large eggs room temperature
- 1 1/2 cups keto brown sugar substitute erythritol-based
- 1 tsp vanilla extract pure extract preferred
- 1/2 cup neutral oil canola or similar
Mix-ins & Frosting
- 2 cups shredded carrots freshly grated
- 1/2 cup unsweetened coconut shredded or desiccated
- 1/2 cup shredded apple do not squeeze dry
- 1/2 cup chopped walnuts for crunch
- 1-2 cups keto frosting cream cheese style
Instructions
- Preheat your oven to 350°F. Line the bottoms of two 8-inch round cake pans with parchment paper and lightly grease the sides.
- In a large bowl, whisk together almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt until smooth and lump-free.
- In a separate bowl, beat the room-temperature eggs and keto brown sugar together until pale and slightly fluffy. Stir in the vanilla extract.
- In a third bowl, toss together the shredded carrots, shredded apple, coconut, and chopped walnuts. Do not drain any liquid.
- Gently fold the dry ingredients into the egg mixture using a silicone spatula. Mix just until the flour is incorporated. Pour in the oil and fold in the carrot/apple mix-ins.
- Divide the batter evenly between the two pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the cakes rest in the pans for 10 minutes. Invert onto a wire rack, remove parchment, and cool completely.
- Spread keto cream cheese frosting between layers, over the top, and sides. Garnish with extra walnuts.
Notes
Store in an airtight container in the refrigerator for up to 5 days. For the best texture, always grate your carrots fresh rather than using bagged shreds.