Keto Carrot Cake
A moist and flavorful keto-friendly carrot cake made with almond flour and natural sweeteners, perfect for low-carb and sugar-free diets.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8
Ingredients
2 cups almond flour
1/4 cup coconut flour
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
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 (about 3 medium carrots)
1/2 cup chopped walnuts
1/4 cup unsweetened shredded coconut
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, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium bowl, beat the eggs with erythritol sweetener until smooth and slightly fluffy.
Add almond milk, melted coconut oil, and vanilla extract to the egg mixture and whisk until fully incorporated.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated carrots, chopped walnuts, and shredded coconut gently 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 slicing and serving.