Best Keto Low Carb Carrot Cake
It is one of our favorite low carb cakes that we’ve ever made simply because it reminds us of regular carrot cake! Make this cake with its delicious cream cheese frosting and you’ll see why.
If your on a keto diet, you can definitely enjoy a slice of this delicious keto carrot cake! We must remember that Keto is a metabolic state, not an ingredient. If you can fit a particular food into your daily carb count and remain in ketosis, then it is okay for your keto diet. This recipe does include carrots (of course) and if it fits in your macros, enjoy a slice or two and don’t feel guilty about it!
Low Carb Carrot Cake Add-ins
It goes without saying, but the key ingredient to this yummy carrot cake is… well, plenty of carrots. Fresh carrots give this low carb carrot cake a wonderful flavor. Fresh vegetables are always best, and that is doubly true when it comes to making a delicious carrot cake.
My least favorite vegetable is carrots but there’s something about it being in a cake that instantly makes it my favorite! I guess cake just has a way of doing that…
There is also another important ingredient, and that is your choice of walnuts or pecans. We chose chopped pecans to go inside this cake and on top of the frosting to garnish and it did not disappoint!
Using nuts is also a great and tasty way to pack even more nutrients into this already healthy cake! Pecans or walnuts are our favorite, but there is really no wrong choice here. Your favorite nut will probably taste great!
INGREDIENTS FOR THIS LOW CARB CARROT CAKE CAKE
- 5 Large Eggs Room Temperature
- 1/2 Cup Coconut Oil
- 1 Tsp Pure Vanilla Extract
- 1 1/2 Cup Almond Flour
- 1 Cup Confectioners Swerve
- 1/4 Cup Unsweetened Shredded Coconut
- 1/4 Cup Coconut Flour
- 2 Tsp Baking Powder
- 1 Tbsp Ground Cinnamon
- 1 Cup Shredded Carrots
- 1/3 Cup Chopped Pecans
- 1 Tsp Salt
Frosting:
- 8 oz Cream Cheese, at Room Temperature
- 8 oz Mascarpone Cheese
- 1/2 Cup Confectioners Swerve
- 4 Tbsp Heavy Cream
- 1 Tsp Vanilla Extract
This recipe is simple and easy to follow, even for the most inexperienced bakers.
Although this cake has quite a few ingredients, mixing and baking them is extremely straight forward and simple. Not to mention, this keto friendly carrot cake takes just about an hour to throw together. So you don’t have to worry about it taking longer to make than a “normal” version.
A slice of carrot cake that has just been served to a plate.
PREPARING THE OVEN AND CAKE BATTER
As with any cake recipe, the first step to this carrot cake is to prepare the oven and the batter.
You will begin by preheating the oven to 350° F. Then, line two 8-inch cake pans with parchment paper and set them aside.
After that, crack and beat 5 room temperature eggs along with the Swerve in a medium-sized mixing bowl until fluffy. Then, once they are, you’ll want to combine the vanilla extract with the eggs, and then set that bowl aside.
Now, in a separate bowl, mix most of the dry ingredients – the Unsweetened Shredded Coconut, almond flour, coconut flour, baking powder, ground cinnamon, and salt.
Once those dry ingredients are mixed, slowly pour them into the egg mixture.
Next, stir in the shredded carrots, Chopped Pecans, and coconut oil.
When all of the ingredients are combined, coat your baking pans with baking spray and add the batter equally between them.
A slice of carrot cake on a white plate with the entire cake behind it.
BAKING THE CAKE
Now it’s time to bake the cakes!
And they’ll take around 25 to 30 minutes to cook fully.
To make sure that the cake is ready, insert a toothpick into the center, and remove. If no residue is left on the toothpick, the cake is ready to be taken out of the oven.
Once the cake is out of the oven, you will want to let it cool inside the pan for 15 to 30 minutes.
Then, after you have let the cakes cool inside the pans, remove them, and let them cool off on drying racks.
PREPARING THE FROSTING
While the cake is cooling, it is time to start making the frosting.
Grab a hand mixer and the frosting ingredients to get started. Begin by placing all of the frosting ingredients into a medium-sized bowl and use the hand mixer to beat the ingredients.
Then, when all of the ingredients have combined nicely it’s time to prepare the cake.
A slice of carrot cake on a white plate with a fork taking a piece from it.
PREPARING TO SERVE
At this point, you should have two cooled carrot cake layers and one bowl of frosting.
And it’s important to note that you shouldn’t put the frosting on the cake until it is completely cooled. If you don’t let the cake cool, the frosting will liquify as you try to add it, and this is something you want to avoid.
Anyways, begin by placing a layer of frosting on the top of the bottom layer of cake. This layer will make the cake taste extra yummy, and it will also keep the two layers together.
Then, add the top layer of cake over the frosting layer.
Now place a layer of frosting on the top of the cake, and use the remaining frosting over the sides of the cake.
Though it doesn’t need to be perfect, try to smooth out the frosting to make the cake look professional.
Finally, sprinkle the cake with chopped pecans for extra crunch and decoration.
Refrigerate the cake for at least 1 hour before serving.
NUTRITIONAL INFO ON THIS KETO CARROT CAKE
Ok, so as I mentioned before, every slice of this keto carrot cake has less than 4 net carbs!
But here’s the full nutritional breakdown per slice…
470 Calories
44g Fat
7.5g Carbs
3.75g Fiber
3.75 NET CARBS
10g Protein
Pretty great macro ratios for the keto diet if you ask me!
A slice of carrot cake served on a white plate, with a piece of the cake on a fork and the entire cake behind it.
STORING THE CARROT CAKE
Now, I’m sure you’ll have some leftover slices of this cake after you make it.
So, to store it, just keep it sealed in some Tupperware for up to a week in the fridge, or 2-3 months in the freezer.
That said, I think it’s best refrigerated, and not frozen.
But, I totally get not wanting to throw any away. Since one it’s wasteful, and two, this keto carrot cake is just absolutely downright delicious!
Anyways, just keep these storage methods in mind for when you make your cake.
Comments
Post a Comment