Keto Carrot Cake
A moist and flavorful keto-friendly carrot cake made with almond flour and natural sweeteners, perfect for low-carb diets.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8
Ingredients
2 cups almond flour
1/2 cup powdered erythritol
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs
1/3 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 almond flour, powdered erythritol, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
In a separate medium bowl, beat the eggs. Add unsweetened almond milk, melted coconut oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the finely grated carrots and chopped walnuts until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly.
Bake 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.
Transfer the cake to a wire rack to cool completely before serving.