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    Home » Recipes

    Published: Mar 28, 2018 ·Updated: Mar 23, 2022 by Sabra · 177 Comments

    Keto Carrot Cake with Cream Cheese Frosting

    Jump to Recipe Jump to Video Rate this Recipe

    This Keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert.  With just 3 net carbs per slice, it's a great, low-carb, and gluten-free alternative to traditional carrot cakes. Serve it as is - or toss in some chopped pecans for some extra crunch!

    A slice of carrot cake made with almond flour and topped with cream cheese frosting on a white plate with one bite taken.

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Despite the snow that we have been getting this week here in southern Indiana - it is officially springtime! This low-carb carrot cake is perfect for springtime gatherings such as Easter or mothers day and with the carbs super low, it would also be a great anytime treat!

    Be sure to check out all of my keto-friendly Easter recipes!

    No carrot cake is complete without a cream cheese frosting, and this recipe is no exception. The frosting is a must and sets this recipe over the top.

    After all, a carrot cake without frosting is really just a muffin, right?

    Jump to:
    • Ingredients and Substitutions
    • Are carrots ok if you are on a Keto diet?
    • How to make Keto Carrot Cake:
    • Variations:
    • Equipment
    • Storing Leftovers
    • 📖 Recipe
    • 💬 Reviews

    Ingredients and Substitutions

    Here is what you will need for the keto carrot cake:

    • Granular or confectioners sugar substitute - The recipe card calls for erythritol but I have made this cake with all kinds of sweeteners. Just be sure to check the conversion rate for the sweetener that you are using.
    • Butter
    • Eggs
    • Unsweetened Almond Milk - or any milk or milk substitute that you like.
    • Vanilla extract or vanilla bean paste
    • Almond Flour and Coconut Flour - Using a mix of flours improves the texture of the cake substantially. I don't recomend substituting the almond flour, but you can replace the coconut flour with ¼ cup of additional almond flour or vanilla protein powder.
    • Baking Powder
    • Cinnamon
    • Allspice
    • Carrot

    Here is what you will need to make the Cream Cheese Frosting:

    • Cream cheese - You can use vegan, reduced fat, or even fat free cream cheese if you prefer.
    • Butter
    • Vanilla extract or vanilla bean paste
    • Heavy Cream
    • Confectioners (powdered) sweetener - In a pinch you can run granular sweetener throgh a food processor but the texture won't be quite as fine.
    • Pecans - You can stir chopped pecans or walnuts into the frosting or sprinkle them on top if desired.  

    A few notes on the ingredients:

    I used Lakanto Monk Fruit Sweeteners in this recipe. Lakanto is my favorite low-carb sweetener because it doesn't get grainy or gritty like other sweeteners tend to.

    Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!

    I'm not a huge fan of nuts mixed into desserts, but you could certainly toss some chopped pecans or walnuts into the batter of this cake if that's your thing.

    If you watch the video, you may notice that I used pre-shredded carrots. This was just an act of pure laziness 😏 It certainly worked, so if you are not about that grating life, then you could also use them. Just do yourself a favor and pop them in the microwave for about 2 minutes before adding them to the batter to ensure that they get cooked through.

    A low carb carrot cake topped with cream cheese frosting and chopped pecans on a glass cake stand

    Are carrots ok if you are on a Keto diet?

    Since I initially posted this recipe, I've gotten many questions and comments about eating carrots on a ketogenic diet. I'm sure that some of you reading this will be wondering this very question.

    The fact is that what you eat or don’t eat on a keto diet is totally up to you. There is no absolute list of foods that are “allowed” and foods that aren’t. Carrots in moderation shouldn’t cause any problems at all.

    As long as you keep your total net carbs per day low enough (generally 20 grams) you will be in ketosis whether you use your carbs on broccoli, cheese, or yes – even carrots.

    With all that said, if you feel like carrots aren’t a good fit for your diet you can easily substitute with an equal amount of grated zucchini.

    How to make Keto Carrot Cake:

    If you are new to baking in general, or just new to low carb baking - Don't let the thought of making a cake from scratch intimidate you. It is much easier than you might think!

    Start out by preheating your oven and greasing a 9" cake pan with cake release, or oil, and if you really don't want it to stick you can also put a parchment round (affiliate) in the bottom of the pan.

    Next, Beat the butter and sweetener together in a large mixing bowl until it is light and fluffy and the sweetener has begun to melt. Next, add in the eggs, almond milk, and vanilla. Mix until well combined, then set aside.

    In a separate medium bowl, combine the dry cake ingredients (this doesn't include the carrots) Stir well, then gradually beat the dry ingredients in with the wet until you have a smooth and uniform batter.

    Fold in the grated carrots (and nuts if desired). Transfer the batter to the prepared pan and bake in the preheated oven for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean.

    Tip: This recipe makes a single-layer cake. You can easily turn this into a 2 layer cake by simply doubling the recipe.

    a slice of carrot cake topped with cream cheese frosting and chopped pecans, on a white plate, with the rest of the cake in the background

    To make the frosting, beat the butter and cream cheese in a medium bowl until smooth and creamy. Add the sweetener and vanilla and continue mixing. Then, add the heavy cream and stir until you have a smooth frosting. Add more heavy cream ½ tablespoon at a time if your frosting is too thick. 

    Once the cake has completely cooled, top it with the frosting and garnish with chopped pecans if desired.

    Variations:

    If you are looking for something other than the standard carrot cake, here are some ideas:

    • Keto Carrot Cake Cheesecake - This recipe is made in an instant pot or in the oven. The bottom is a delicious carrot cake, topped with a layer of cheesecake.
    • Low Carb Carrot Cake Whoopie Pies - The flavor of carrot cake but in the form of a delicious sandwich cookie.
    • In addition to making this a 9-inch round cake you can also make 12 cupcakes (reduce baking time by 3-5 minutes) or double the recipe to make a layer cake.
    • Carrot-less carrot cake - If carrots aren't your thing swap them for an equal amount of grated zucchini.

    Equipment

    This carrot cake only requires typical cake baking tools. Here's the things that you will need:

    • Mixing Bowls - You will need medium and large mixing bowls for the cake and frosting.
    • Electric Mixer
    • Measuring cups and spoons
    • Rubber spatula is great for getting all the batter and frosting from the bowl, and can also be used to spread frosting.
    • 9-inch round cake pan
    • Serving plate

    Storing Leftovers

    Since this cake has a cream cheese frosting, it should be stored in the fridge. To prevent any cut edges from drying out, you can press wax paper or plastic around them.

    You can also freeze leftover cake either whole or by the slice. To eat from frozen, just allow the cake to thaw in the fridge.

    Be sure to check out these other great recipes:

    • Keto Banana Bread
    • Carrot Cake Cheesecake | Keto, Instant Pot
    • Cinnamon Swirl Bread
    • Carrot Cake Whoopie Pies | Keto, Gluten Free

    Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!

    📖 Recipe

    A slice of keto carrot cake with cream cheese frosting on a white plate with one bite taken

    Keto Carrot Cake with Cream Cheese Frosting

    Sabra - This Mom's Menu
    This keto Carrot Cake with Cream Cheese Frosting is the PERFECT springtime dessert.  With only 3 net carbs per slice, it's a great, low-carb alternative to traditional carrot cakes. Serve it as is - or toss in some chopped pecans for some extra crunch!
    4.45 from 129 reviewers
    Prevent your screen from going dark
    Servings 12 servings
    Prep Time 30 mins
    Cook Time 25 mins

    Equipment

    • Mixing Bowls
    • Measuring Cups and Spoons
    • 9-inch Cake pan
    • Electric Mixer
    • Rubber Spatula

    Ingredients
      

    For the cake:

    • ½ cup Sugar Substitute
    • 5 tablespoon Butter softened
    • 4 Large Eggs
    • 2 tablespoon Unsweetened Almond Milk
    • 1 teaspoon Vanilla Extract
    • 1 ½ cups Almond Flour
    • 2 tablespoon Coconut Flour
    • 1 tablespoon Baking Powder
    • 1 ½ tsp Ground Cinnamon
    • ¼ teaspoon Ground Allspice
    • ½ cup Carrot finely grated, about 1 large carrot

    For Cream Cheese Frosting:

    • 4 oz Cream Cheese softened
    • 2 tablespoon Butter softened
    • 1 teaspoon Vanilla
    • 1 tablespoon Heavy Cream
    • ¼ cup Confectioners Sugar Substitute
    • ¼ cup Pecans chopped (optional for garnish)

    Instructions
     

    For the Cake:

    • Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
    • In a large bowl, beat together the sugar substitute and butter until fluffy.
      ½ cup Sugar Substitute, 5 tablespoon Butter
    • Beat the eggs in, then the almond milk and vanilla.
      4 Large Eggs, 2 tablespoon Unsweetened Almond Milk, 1 teaspoon Vanilla Extract
    • Next, In a separate medium bowl, combine the almond flour, coconut flour, baking powder and spices. 
      1 ½ cups Almond Flour, 2 tablespoon Coconut Flour, 1 tablespoon Baking Powder, 1 ½ teaspoon Ground Cinnamon, ¼ teaspoon Ground Allspice
    • Gradually combine the dry mixture with the wet until you have a smooth, uniform batter.
    • Fold in the shredded carrot and mix just until it is well integrated into the batter. 
      ½ cup Carrot
    • Transfer to prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean. 
    • Allow the cake to cool completely before frosting.

    For Cream Cheese Frosting:

    • In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the confectioner's sugar substitute and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream ½ tablespoon at a time if your frosting is too thick. 
      4 oz Cream Cheese, 2 tablespoon Butter, 1 teaspoon Vanilla, ¼ cup Confectioners Sugar Substitute, 1 tablespoon Heavy Cream
    • When the cake is completely cool, top with the frosting and chopped pecans if desired. 
      ¼ cup Pecans

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Calories: 207kcalCarbohydrates: 5gProtein: 5gFat: 18gSaturated Fat: 7gCholesterol: 84mgSodium: 117mgPotassium: 151mgFiber: 2gSugar: 1gVitamin A: 1325IUVitamin C: 0.3mgCalcium: 100mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    « Keto McGriddle Sandwiches
    The Lazy Moms Guide to No Candy Easter Baskets »

    Reader Interactions

    Comments

    1. Ellen says

      April 10, 2018 at 8:33 pm

      Can you please post the nutritional information?

      Reply
      • Sabra says

        April 10, 2018 at 9:43 pm

        The nutrition info is posted in the recipe notes at the bottom of the recipe card 😊

        Reply
        • James Honse says

          June 19, 2018 at 8:52 pm

          Like so many low-carb recipes posted on the internet it's amazing how far off the posted carbs are from the actual real carbs. Without knowing the brand names of the items you used, I would still bet that there are a lot more net carbs in the recipe then 12 or 13. Can you provide a recipe breakdown by ingredients for gross carbs and fiber cards for each item? If you do, I'll show you where you made your mistakes. For example, 1.5 cups of almond flour usually has 9 net carbs. One tablespoon of baking powder has 6.6 cards. Two tablespoons of coconut flour has 3 net carbs., half a cup of grated carrot has approximately 4 grams net carbs, four eggs has about 1.5 grams of net carbs, cream cheese typically has about 2 grams per ounce of net carbs, or 8 net carbs, and one tablespoon of heavy cream has 0.4 net carbs. These numbers add up to 32.5 net carbs for the recipe, not the 12 or 13 that you list. Please show me where I'm wrong. Thanks

          Reply
          • Rob W. says

            June 22, 2018 at 11:06 pm

            The nutrition info is per serving, which is pretty standard practice.

            Reply
          • Melodi says

            July 13, 2018 at 8:45 am

            The serving size is 1/12 of the cake. Using your numbers that would be 2.7 carbs per serving. Her numbers are spot on.

            Reply
            • Ashley says

              October 15, 2018 at 4:10 pm

              This recipe calls for a total of 3/4 cup of sweetener (erythritol) between the cake mix and icing. That alone is 144 total carbs... her numbers don’t make sense. There is typically 4 grams of carbs per tsp in erythritol.
              I’m just curious on how she got her breakdown. I’d love to know if I should change something to make it less carbs.

          • Gwap says

            October 05, 2018 at 12:50 am

            Omg so stupid eggs do not have carbs lmao

            Reply
        • Sue says

          June 26, 2018 at 5:31 pm

          What can be substituted for almond milk
          I only have heavy cream in the house

          Reply
          • Sabra says

            June 28, 2018 at 4:21 pm

            I would try a 50/50 mix of heavy cream and water.

            Reply
            • Suzy says

              June 05, 2020 at 3:46 pm

              Can i make cupcakes and how long should i cook them and how what temperature??

        • Noemi Lindsey says

          July 24, 2018 at 9:32 pm

          Yummy 😋

          Reply
        • Noemi Lindsey says

          July 24, 2018 at 9:34 pm

          Yummy . It turned out great!

          Reply
        • Sami says

          October 23, 2018 at 2:14 am

          All it says on the Nutrition box at end of recipe is that each serving has 148 calories. Everything else is listed as -0-. Is there any way you can update it before I print it out? Thank you.
          BTW ... Carrot Cake is my all time favorite and I just want to say thank you for this recipe. Looking forward to making it soon.

          Reply
          • Sami says

            October 23, 2018 at 2:20 am

            I just went back and looked at notes at end of recipe as was mentioned in another comment. It does tell all the info I need. Thank you.

            Reply
        • Sara says

          November 12, 2019 at 12:39 pm

          I put all ingredients into my carb manager and it’s coming up as 10.7 net carbs per serving? It’s delicious by the way.

          Reply
          • Sabra says

            November 13, 2019 at 10:08 am

            Hi Sara! Glad you liked it 🙂 Is carb manager counting the sugar alcohols from the sweetener?

            Reply
      • Kelly says

        April 10, 2018 at 9:45 pm

        It’s under the notes

        Reply
        • Taylor says

          April 12, 2018 at 4:49 pm

          How does 14g carbs = 1g net carb? Is 14g for the WHOLE cake then you divide that by 12?

          Reply
          • Sabra says

            April 12, 2018 at 5:19 pm

            One serving of cake has 3 NET CARBS. Net carbs are calculated by subtracting fiber and sugar alcohols (in this case erythritol) from the total carbs.

            Generally fiber and most sugar alcohols don’t effect blood glucose levels or ketosis, so many people (myself included) only count net carbs.

            Hope this help to clarify 🙂

            Reply
    2. Michelle Lara says

      April 12, 2018 at 3:13 pm

      Im confused;

      14g carbs, 1g fiber, 12g erythritol, 4g protein. 3 net carb per serving!

      Is it 3 carb or 14??

      Reply
      • Megan says

        April 12, 2018 at 3:37 pm

        Total carbs - fiber - erythritol = net carbs

        Reply
      • Sabra says

        April 12, 2018 at 5:21 pm

        One serving of cake has 1 NET carb. Net carbs are calculated by subtracting fiber and sugar alcohols (in this case erythritol) from the total carbs.

        Generally fiber and most sugar alcohols don’t effect blood glucose levels or ketosis, so many people (myself included) only count net carbs.

        Hope this help to clarify 🙂

        Reply
        • claudia cetto padilla says

          June 12, 2018 at 12:10 pm

          Hi !!! can i use only egg whites ? and greek yogurt instead of butter ? my diet is not exactly keto but more low calorie
          thanks

          Reply
          • Sabra says

            June 12, 2018 at 7:48 pm

            I think that these would both work! If you try it, let me know how it goes!

            Reply
    3. Lindsay says

      April 12, 2018 at 6:22 pm

      Made this today smells delicious! Can’t wait to try it. Has anyone tried freezing it?

      Reply
      • Sabra says

        April 13, 2018 at 5:49 pm

        Hi Lindsay!

        Thank you so much for the review!

        The cake freezes really well, but I recommend freezing it without the frosting.

        Reply
        • Sue Gardner says

          April 22, 2018 at 12:55 pm

          How long does this cake stay fresh in the fridge.

          Just made it as muffins. I whipped the egg whites and put in after the carrots.

          Reply
          • Sabra says

            April 23, 2018 at 9:48 am

            It should be fine for at least a week 🙂

            Reply
            • Wendy says

              May 13, 2018 at 9:09 pm

              Whats erythritol?

            • Sabra says

              May 14, 2018 at 12:54 pm

              Erythritol is a sugar alcohol. It is sweet but has no calories and no effect on glycemic index. For these reasons it’s a go-to sweetener in many keto/low carb sweets. I usually buy it under the brand name swerve.

    4. Karen A Carroll says

      April 15, 2018 at 11:43 am

      Just want to say I like your site.

      Reply
      • Sabra says

        April 15, 2018 at 1:47 pm

        Thank you so much Karen! I have had so much fun with it, and it is so reassuring to know that it is appreciated 🙂

        Reply
        • Tiffany Resendez says

          July 03, 2018 at 2:45 pm

          Can i use swerve for this recipe is it granular or confection

          Reply
    5. Karen A Carroll says

      April 15, 2018 at 11:44 am

      Love your site

      Reply
    6. Rachelle says

      April 15, 2018 at 9:23 pm

      Do I need the parmant paper can I bake without

      Reply
      • Sabra says

        April 17, 2018 at 9:58 am

        If you have some it wouldn’t hurt, but as long as you thoroughly grease the baking ban you should be fine 🙂

        Reply
      • Lynn says

        September 26, 2020 at 11:23 am

        Have you tried making this in a loaf pan? I was thinking of doubling the recipe for that. Thanks

        Reply
    7. C says

      April 16, 2018 at 6:16 pm

      The recipe is delicious, however, the nutritional information is very inaccurate. I recalculated based on the ingredients listed and it comes to 3.5g per slice, versus your 1g per serving stated in comments, and your 2g per serving written on the picture. Very confusing.

      Reply
      • Sabra says

        April 17, 2018 at 10:06 am

        Thanks for the review! I am so glad that you enjoyed the cake 🙂

        The nutrition info I provide is calculated using the brands that I used to make the recipe. I also weigh everything for the most accurate measurement. However, I always recommend that you calculate using the brands you will be using since there can be so much variation.

        Thanks for pointing out the error on the photo, I totally missed that and will get it corrected ASAP 🙂

        Reply
        • Kimberly Hughes says

          July 30, 2018 at 9:56 am

          Your patience is excellent! I woulda flipped my lid by now with all the same scrutiny related to the nutritional information! Well done.

          Reply
          • Sabra says

            July 30, 2018 at 5:30 pm

            Thank you! Trust me, it's definitely a test sometimes lol

            Reply
            • Chuck says

              June 11, 2019 at 6:15 pm

              Thank you for this recipe and this site.
              Truly sorry that you have to endure the carb police.

          • Deb says

            November 11, 2018 at 12:15 am

            Agreed. Your calm is commendable.

            Reply
          • Susie Carlstrom says

            April 30, 2019 at 10:40 am

            I agree. The recipe is delicious. Sorry so much debate regarding the nutritional value. I appreciate any delicious recipe that is low carb and can be used in diabetic exchanges. Thank you

            Reply
    8. Maria says

      April 16, 2018 at 9:07 pm

      Thank you so much for this — Absolutely delicious. I made these into carrot cake muffins instead (this recipe made 10) and they were an absolute hit!

      Reply
      • Sabra says

        April 17, 2018 at 10:07 am

        Thanks for the review! I’m so happy you liked it 🙂

        Reply
    9. Trishana says

      April 18, 2018 at 4:19 pm

      This looks sensational. Can I substitute the almond milk for whole milk and coconut flour for additional almond flour?

      Reply
      • Sabra says

        April 18, 2018 at 4:39 pm

        That should work just fine! You may need to add a little extra almond flour since it isn’t quite as absorbant as coconut flour. I would just start with 2 tbsp and keep adding a little extra until you have a good cake batter consistency.

        Reply
    10. Miriam says

      April 22, 2018 at 9:36 am

      My 9 year old & I made this yesterday. Wish I knew how to post a picture on here. Came out fantastic! For just a couple carbs I can completely maintain my weight eating like this.
      LOVE IT!!!

      Reply
      • Sabra says

        April 23, 2018 at 9:50 am

        That’s so awesome that you are getting your kiddo in the kitchen! Thanks for the review 🙂

        Reply
    11. Susan says

      April 22, 2018 at 10:49 pm

      I made it today, It was delicious. I used Stevia for the sweetner.

      Reply
      • Ana says

        April 22, 2018 at 11:10 pm

        Hi! I can't find erythirol, how many grams of stevia did you use pleaseeeeee

        Reply
      • Natalie says

        May 09, 2018 at 7:09 am

        Did you use the same amounts of Stevia as the recipe call for? It looks delightful.

        Reply
        • Gorio says

          August 04, 2018 at 9:09 am

          There is a website that lists the equivalents of sugar with mom-sugar sweeteners. I used 3.5tbsp stevia granules for every 2/3 cups Erythritol ( 3.5 / 0.6666 ). That’s the ratio tbsp stevia per cup of Erythritol.

          Reply
    12. Kimberly says

      April 23, 2018 at 12:07 am

      I made this today and it is SO delicious , I can’t wait to check out your other recipes. Thank you for sharing!! 😊

      Reply
      • Sabra says

        April 23, 2018 at 9:46 am

        Thank you!

        Reply
    13. Shae says

      April 23, 2018 at 5:33 pm

      I made this once before and added some coconut. It was delicious. The next time I made it I substituted the almond flour for coconut flour and some psyllium husk powder and swapped the carrot for zucchini and added some pecans. Again a great outcome and managed to reduce the net carbs a bit more. Thank you for the recipe

      Reply
      • Brandy says

        April 30, 2018 at 12:30 am

        Hi! Would love to know the measurements you used for trading out the coconut flour and psyllium husk please?

        Reply
    14. Millie says

      April 26, 2018 at 8:49 pm

      Can you use monk fruit instead?

      Reply
      • Sabra says

        April 26, 2018 at 10:16 pm

        I can't say for sure because I haven't tried it personally, but I am *pretty* sure it would work just fine. Be sure to check the conversion ratios since you may need a different amount of monk fruit sweetener compared to the erythritol

        Reply
        • Julie says

          June 06, 2018 at 2:00 pm

          I noticed you have listed ingredients used in this recipe...with 4 photos, almond flour, coconut flour, cinnamon & Swerve. The Swerve I have is mostly stevia. Is there a Swerve that is Erythritol?

          Reply
          • Sabra says

            June 06, 2018 at 2:05 pm

            I have never seen swerve with stevia. The one that I use is 100% erythritol. I have used a product called pyure that is a stevia/erythritol blend

            Reply
        • Tiffany Resendez says

          July 03, 2018 at 2:46 pm

          How do i find conversion ratio if i want to use swerve

          Reply
          • Sabra says

            July 04, 2018 at 4:39 pm

            swerve is erythritol, so it converts equally 🙂

            Reply
      • Corinne says

        September 09, 2018 at 7:27 am

        Can I use coconut sugar or monk fruit

        Reply
        • Sabra says

          September 09, 2018 at 1:25 pm

          Both should work, although coconut sugar will substantially increase the carbs and you will want to check the conversion ratios xo

          Reply
    15. Jessica says

      April 28, 2018 at 11:43 pm

      I made this tonight and it was amazing! My boyfriend and I are on keto and he loves carrot cake. We haven’t been able to have it until I find this recipe. SO GOOD and moist and flavourful . Definitely recommend

      Reply
    16. Martha says

      April 29, 2018 at 10:04 am

      Thanks for sharing! This fits into my Keto/low carb style of eating! Love carrot cake, can’t wait to try!👌

      Reply
    17. jill hartman says

      May 05, 2018 at 11:39 am

      OMG just made this last night and it is perfect, the best low carb thing I have made yet and I make a lot!
      Thank you for this great recipe!

      Reply
      • Sabra says

        May 05, 2018 at 5:15 pm

        Thank you so much for this amazing review!

        Reply
    18. Martha says

      May 08, 2018 at 4:24 pm

      Can’t wait to make this!😍😍😍Thank u!

      Reply
      • Sabra says

        May 09, 2018 at 3:48 pm

        Hope you like it!!

        Reply
    19. Mia says

      May 08, 2018 at 8:52 pm

      Can this be converted to zucchini bread?
      If so how much zucchini would I use?

      Reply
      • Sabra says

        May 10, 2018 at 10:06 pm

        I think it would make a great zucchini bread! I would just sub zucchini for carrots. Before you add the zucchini, you would probably need to squeeze out as much extra liquid as you can.

        If you try it be sure to let me know how it goes!

        Reply
    20. April says

      May 11, 2018 at 4:53 pm

      This is awesome. Do you think substituting the carrots for strawberries would work?

      Reply
      • Sabra says

        May 11, 2018 at 9:57 pm

        I am not 100% sure, but if you try it, you will likely need to add a little bit of extra coconut flour to compensate for the moisture of the strawberries.

        If you try it let me know how it goes!

        Reply
    21. Martha says

      May 19, 2018 at 6:22 pm

      I made this also...and it was Devine! Can’t wait to make again!!

      Thank u very muchie!🌹

      Reply
    22. Gab says

      May 23, 2018 at 6:05 pm

      Hi! This recipe looks delicious! Although, I just wanted to check in with the oven time.... I put mine 25 minutes and it wasn't cooked at all. I'm leaving it longer but is it normal?

      Thanks!

      Reply
      • Sabra says

        May 24, 2018 at 11:54 am

        oven times can vary quite a bit, so I would say that it is pretty normal. When this happens to me, I just continue checking it every 3-5 minutes until it is finished.

        I hope yours turned out well!

        Reply
        • Nancy J says

          August 18, 2018 at 7:48 pm

          Mine took about 40 min, I did not use parchment paper.

          Reply
    23. Jacqui says

      May 27, 2018 at 5:38 pm

      These are amazing! I used monk fruit for the sweetener (there is a golden and classic version). With the brands of almond and coconut flour that I used and adding 1/4 c of walnuts, my muffins had 2.5 grams of net carbs.
      Please keep developing delicious recipes like this!

      Reply
    24. Sabra says

      May 28, 2018 at 11:36 am

      I definitely need to try monk fruit sweetener. I keep hearing so many people raving about it.

      Thanks for the review!

      Reply
    25. dianne says

      May 29, 2018 at 1:30 pm

      My understanding is that you can subtract sugar alcohols but only to a maximum of 5g.

      Reply
      • Sabra says

        May 30, 2018 at 6:03 pm

        Hey Dianne! unfortunately not all sugar alcohols are created equally, so you really have to look at the specific type used. I pretty much only use erythritol (aka swerve) when I'm baking because it has little to no effect on blood glucose.

        For more info, check out this post from ruled me: https://www.ruled.me/keto-diet-plan-best-and-worst-sweeteners/
        and this awesome video from Keto Connect: https://youtu.be/CYfqvTZWilw

        My advice is to always pay attention to what works for you and then go from there. Hope that helps!

        Reply
    26. Kristine Lusung says

      June 01, 2018 at 10:04 pm

      One word. PHENOMENAL.
      No joke. I found my birthday cake this year!!!

      I made them today for the first time as muffins. They made 12 regular sized muffins. Perffffffecto!
      If i could rate this 10stars I would!
      Thank you!!!

      Reply
    27. Julie says

      June 05, 2018 at 12:16 am

      Very moist! Great flavor! Made this tonight and we really enjoyed. It cooked through in my oven in 30 min. The only change I'll make next time is to increase the sweetener. It was not sweet enough for us, but everything else was great!

      Reply
    28. Aszeto23 says

      June 10, 2018 at 11:32 pm

      Made this tonight and it was exactly the same texture and mouth feel as regular cake! Tasted like carrot cake. Delicious. thank you!

      Reply
    29. Julie says

      June 11, 2018 at 9:34 pm

      I just made this today and added walnuts! So delicious, other than the grainy icing. Anyone else use granular Erythritol and had the same outcome? What can I do for it not to be grainy?

      Reply
      • Sabra says

        June 12, 2018 at 8:18 am

        Granular erythropoietin, will almost always result in a somewhat gritty texture. If you don’t have confectioners erythritol, you can make some by running the granular through a food processor. It will likely still have some graininess but this should greatly reduce it!

        Reply
    30. Alyssa Chaplin says

      June 17, 2018 at 3:10 pm

      Haven't tasted the cake yet, but the batter and the smell of it are amazing! The frosting is delicious!

      Had to cook the cake a bit longer, but no biggie!

      Can't wait to eat it!

      Reply
    31. Mary says

      June 27, 2018 at 6:47 pm

      Thank you for providing this recipe! I can't wait to make it! It really bothers me that so many people are commenting on the calculation of the net carbs per serving. People should do their research on how to calculate net carbs before criticizing someone. What happened to being nice and saying "thank you"?

      Reply
      • Sabra says

        June 28, 2018 at 4:10 pm

        This is so sweet of you to say 🙂 Let me know how the cake turns out!

        Reply
    32. April says

      June 28, 2018 at 12:33 am

      Totally amazing! It was moist and flavorful and didn't taste like egg. It tasted like regular carrot cake. My 15 yr old son, his friend, my husband and my grandma all LOVED it. Where has this been all my life? Great job! Keep 'em coming.

      Reply
      • Sabra says

        June 28, 2018 at 4:09 pm

        Thanks so much for sharing! I'm so glad that it was a hit 🙂

        Reply
    33. Jennifet says

      July 04, 2018 at 8:21 am

      I have an egg allergy but so early t to try this! What can I substitute for the 4 eggs?

      Reply
    34. Dean says

      July 09, 2018 at 4:00 pm

      Does this have to be stored in the refridgerator?

      Reply
    35. Leah says

      July 10, 2018 at 1:28 pm

      I really dislike swerve so I left it out and added a few drops of stevia! Worked out great. Not sweet enough for the rest of my crew but I like it.

      Reply
    36. Erica says

      July 11, 2018 at 8:44 pm

      Just tried it hubby and I loved it ! So tempted to have a second slice

      Reply
    37. Gloria says

      July 19, 2018 at 7:47 am

      This cake is delicious and easy to make. We have been following the Keto diet for months and are loving the results so far. We splurged and had a cheat meal a few weeks back and split a small slice of carrot cake for dessert. My husband tasted your carrot cake recipe and ranted about how much better this cake was over the traditional one. I made it in an 8 x 8 square pan and cut it into little squares. Everyone in my house devoured it! I will definitely make this again soon!

      Reply
    38. Marleen says

      July 22, 2018 at 6:19 pm

      I’m planning to make this for myself for my upcoming bday and I can’t wait! It will be my first dessert item with keto. I’m not much of a baker, so can you please clarify if it’s vanilla or vanilla extract. Also, any brand recommendations on the baking powder?

      Reply
    39. LUCY MCGOVERN says

      July 24, 2018 at 12:20 am

      Hi, wanting to make this today and wondering if I can use stevia instead of erythritol? Thanks!

      Reply
      • Sabra says

        July 24, 2018 at 8:09 pm

        I think it would work, but it will obviously change the taste a little. Be sure to check the conversion ratio between the stevia you are using and erythritol.

        Reply
    40. Susan Brown says

      August 03, 2018 at 6:17 am

      Hi Sabra,
      I am making this for my daughter-in-laws 40th birthday but want to double the recipe. Can I just bake it in a bigger tin and just adjust the baking time? Last time we had a birthday celebration my husband and I couldn't have any of the cake but 11 weeks later I'm 8 kilos lighter and my husband is 5 kilos lighter so we want to take something we can eat too!!

      Reply
      • Sabra says

        August 03, 2018 at 9:18 am

        Hi Susan! Congrats on you and your husbands weight loss!!
        Yes, you should be able to double the recipe without any issues. I hope you enjoy!

        Reply
        • Susan Brown says

          August 08, 2018 at 4:51 am

          OMG this was delicious. I didn't end up doubling the recipe just used a ring tin and it rose perfectly. We were able to enjoy this cake while the other party goers tucked into cream cake!! I've now wrapped the remaining portions and frozen them for future treats. I added walnuts in both the cake and the cheese frosting so I guess that may have added a few more carbs! But the added crunch and flavour was delicious!! Thank you!!

          Reply
        • Susan Brown says

          August 19, 2018 at 11:14 pm

          Hi Sabra,
          I made this again today but substituted carrot for zuchinni and almond meal for the almond flour which is much cheaper than the flour here in Australia. I also added sunflower seeds to the mixture and a little lemon juice to the frosting! Once again it was a wonderful success!

          Reply
    41. Margaret Castillo says

      August 04, 2018 at 9:06 pm

      What can I use instead of coconut flour ? Husband is allergic to coconut .

      Reply
      • Sabra says

        August 04, 2018 at 9:17 pm

        I think you would be fine to just add in a little more almond flour, or some vanilla protein powder!

        Reply
    42. Whitney Cable says

      August 07, 2018 at 5:15 pm

      Help! I just made this and it's in the oven, but it's been almost 30 minutes and it's still goo! I double checked ingredients several times and my oven is at 350° and completely functional. Did this happen to anyone else??

      Smells delicious though and the icing is to die for!

      Reply
      • Marleen says

        August 07, 2018 at 5:46 pm

        I just made it this weekend and didn’t have any issues. I followed the recipe to a T other than using an 8x8 glass pan. It was really yummy. My family loved it too (and they are not keto), but suggested more carrots.

        Reply
      • Sabra says

        August 09, 2018 at 10:52 pm

        Several comments have stated that they had to bake it longer then the recipe stated. I have a commercial oven, so it may just be that. I would just watch it and take it out when a toothpick inserted into the center of the cake comes out clean.

        Reply
      • Susan Brown says

        August 19, 2018 at 11:16 pm

        I always have to cook mine longer. Test with skewer as it cooks!!

        Reply
    43. Olga says

      August 08, 2018 at 1:41 pm

      Hi! Do you think that replacing erythrotol with protein powder would have a similar result (at least texture wise)?

      Reply
      • Sabra says

        August 09, 2018 at 10:54 pm

        It would be worth a try, but I'm honestly not completely sure. The cake is already pretty mildly sweetened, so you may need to add a little stevia to get the sweetness where you would want it for a cake, but that's more of a personal preference anyway.

        if you try it, let me know how it goes!

        Reply
    44. Misty says

      August 18, 2018 at 9:53 pm

      Amazing cake! My whole family loved it.

      Reply
    45. tina says

      August 21, 2018 at 4:14 pm

      Since I cannot have anything dairy, I tried using dairy free alternatives.
      Subtituted the Daiya Cream Cheese, Ghee butter and
      Coconut Cream. Measured it like the recipe said and it
      turned out Yummy.
      Thanks for this yummy carrot cake!!!

      Reply
    46. JN Fuller says

      August 22, 2018 at 7:35 am

      First thank you for your recipe for a comfort food for my family, All I have to say is you must really love what you do to put up with all the stupid questions, I would have just deleted the asinine questions that you have answered time and time again, in the comments, I guess it is the entitlement syndrome, So once again thank you for your patience with the masses

      Reply
      • Anne says

        March 14, 2019 at 9:56 pm

        We added walnuts, shredded coconut and a tad bit of molasses, plus extra spices and baked as muffins. Without the frosting, this is really yummy. Thank you!

        Reply
    47. Rosanne says

      August 23, 2018 at 9:32 am

      I only found your site tonight, when your carrot recipe was advertised under kept recipes for PinInterest.

      I've read through the comments, to get a feel for the ingredients I was unfamiliar with and just out of interest. It cleared up various questions I had about the ingredients. For example, I'd never used Erythritol before and did not know it was a fruit sweetener. I also did not know what I could replace it with, until reading through the comments.

      Now, fully armed with all the variations and explanations, I'm ready to go! Thank you!

      Reply
    48. Rosanne says

      August 23, 2018 at 9:34 am

      "kept" should read "KETO"!

      Rosanne

      Reply
    49. Andrea says

      August 23, 2018 at 10:18 pm

      INCREDIBLE! Seriously this is insanely delicious. Im far from a keto loving queen. Honestly I hate 9/10 recipes I try. I have yet to find a good dessert recipe after 5 months. This is IT! I can stop looking. It was incredible for sure!!

      Reply
    50. Teresa S says

      August 24, 2018 at 8:51 pm

      I absolutely love this, I added some chopped walnuts. I haven't added the frosting yet & I might not, it's great plain. Thank you for sharing your recipes.

      Reply
    51. Cyn says

      August 26, 2018 at 3:23 pm

      Can I substitute the erythritol with Lanko’s monkfruit sweetener? Thanks in advance 🙂

      Reply
      • Sabra says

        August 26, 2018 at 3:28 pm

        Yes! I have just recently started using Lakanto sweetener as well and I really like it. Just be aware that it is twice as sweet as sugar and erythritol, so start by adding 1/2 of the amount of erythritol called for in the recipe, then add more to taste.

        For the frosting, you will get the best results with the confectioners Lakanto

        Reply
        • Cyn says

          August 26, 2018 at 3:38 pm

          Wow, thanks for such a quick response. Happy to hear I can use the confectioners Lakanto also because I just recently purchased those two plus the syrup & was looking for a recipe to use all three lol. Thank you!!

          Reply
    52. Rose says

      September 01, 2018 at 8:08 pm

      What to use in place of erythritol. I have xylitol and splenda. Thx

      Reply
    53. Karen D says

      September 02, 2018 at 7:25 pm

      Mine seemed a bit dry but it was still delicious!
      I had to cook it longer too like others are saying next time I’m going to try monk sweetener 1/2 the strength as you said and maybe take it out of oven just alittle earlier.. ty for the recipe.

      Reply
    54. Karen says

      September 02, 2018 at 7:39 pm

      I couldn’t find lankato confectioners I think I’ll just do the swerve I thought the frosting was good! I was wondering do you know of any white cake that is low carb ? In summer my kids love white cake that you pour liquid of jello over top then top with whip cream & berries it’s so good .. I thought I could still make it but with maybe sugar free jello I’m not a real fan of artificial ingredients but we really love this recipe ? I’ve seen coconut cake recipes but what do you think would be closest to white cake ?

      Reply
      • Sabra says

        September 04, 2018 at 9:18 pm

        That sounds delish! Check out my recipe for Tres Leches! I think that the cake portion would work well for that kind of recipe. If you try it, let me know how it goes! xo

        Reply
    55. Helen Fuller says

      September 27, 2018 at 8:48 pm

      Hi! I am about to start on the Keto diet & was looking for some very easy recipes for 2 people. I am not a good cook at all!!!! And I saw your recipe for my Favorite Cake ever!!!! I was so excited & cant wait to try it!!! I was wondering if the Lakanto Monk Fruit Sweetener, which I hope is the correct kind you changed to) can be used in place of any kind of Sweetner allowed on the Keto Diet? For instance in other recipes & of course my coffee. I can’t wait to start trying some of your other recipes also!!
      Thanking you in advance!!!!!!!!!!!!
      Helen

      Reply
      • Sabra says

        September 29, 2018 at 2:30 pm

        Hi Helen! Welcome to the Keto Diet! I hope that it's going well for you so far! You can generally use Lakanto sweetener in most recipes, and certainly in coffee! When baking just be mindful that Lakanto is twice as sweet as sugar and erythritol.

        Reply
    56. Holly says

      October 08, 2018 at 2:15 pm

      Made this yesterday and it was amazing! I will definitely be making this again!

      Reply
    57. Andi says

      October 10, 2018 at 3:49 am

      I looooove this cake ! I've been Keto for 12 months and this is my favorite recipe so far !
      It's delicious, I only added walnuts, it's perfect. Thank you !

      Reply
    58. Sheila Dingle says

      October 23, 2018 at 7:30 pm

      Just wanted to say I ran out of carrots so added zucchini to make up the amount. It turned out well. So delicious!!
      Thank you for your recipes.

      Reply
      • Sabra says

        October 25, 2018 at 7:59 pm

        Thanks for the great review, Sheila!

        Reply
    59. Trish says

      October 27, 2018 at 4:18 pm

      I'm just wondering, do you think I could substitute coconut flour for the almond flour? Its all I have on hand. If so, what do you think the amount of coconut flour would be in total, and would it come out with similar texture?

      Reply
      • Sabra says

        October 29, 2018 at 7:44 pm

        I can’t say for sure since I haven’t tried it, but I think it would work.

        In general coconut flour is substituted for almond flour at a 1/3:1 ratio, so I would start with 1/3 of the amount.

        The texture will be slightly less ‘cake like’ but it should still taste great!

        Reply
    60. Heather says

      November 08, 2018 at 10:49 pm

      I love this recipe i have made it about 5 times within the last 3 weeks. It's probably my favorite keto dessert. And friends and family that aren't keto love it too.

      Reply
    61. DIANE says

      November 10, 2018 at 6:52 pm

      I just made this today and it was delicious and moist!

      Reply
    62. Cathy McCullough says

      November 10, 2018 at 7:34 pm

      YUMMMMMMM. I just made this with half the total amount of flour (coconut) and liquid organic 100% monk fruit for sweetener in the cake and frosting. I’m serving these as muffins to good friends. Hubby says YUM

      Reply
    63. Terra says

      November 27, 2018 at 10:58 am

      This isn’t probably the first low carb dessert that my family and I both loved. Thank you!

      Reply
      • Sabra says

        November 27, 2018 at 7:07 pm

        You're welcome Terra! Glad to hear that it was a hit 🙂

        Reply
    64. Vanessa says

      December 03, 2018 at 3:35 pm

      Thanks for sharing! Does it keep long?

      Reply
    65. Adriana says

      December 11, 2018 at 11:18 pm

      WOW. Delicious! Threw a few raisins in which adds a little less than 1g NC per slice but otherwise followed the directions to a T. Just had a slice and it's the best keto dessert I've made so far. Thank you for helping me satisfy my sweet tooth

      Reply
    66. laura says

      December 20, 2018 at 11:27 am

      Should the baking powder measurement be 1 Tablespoon or 1 Teaspoon? I made the recipe as directed but I could taste the baking powder.

      Reply
      • Sabra says

        December 20, 2018 at 2:21 pm

        one tablespoon is the correct amount. If your cake tastes metallic or bitter, then your baking powder is likely old. Sorry that it didn't turn out well for you, if you try it again I would love to know how it goes!

        Reply
    67. Sylvia says

      December 21, 2018 at 5:04 pm

      I love this recipe. My question is if I were to make this as cupcakes, how long would I bake them for?

      Reply
      • Sabra says

        December 21, 2018 at 5:37 pm

        Thanks Sylvia! I would just start checking them about halfway through the suggested cooking time. Usually, cupcakes take about 5-10 minutes less time then a whole cake - hope that helps!

        Reply
    68. Liza says

      December 31, 2018 at 11:28 am

      Hi. Would like to know if liquid sweetener works with this recipe. Thanks!

      Reply
      • Sabra says

        January 01, 2019 at 3:30 pm

        Hi Liza, Unfortunately, the cake needs the volume of the sweetener to rise properly. You should be able to use only liquid sweetener in the frosting though.

        Reply
    69. J uana says

      January 24, 2019 at 2:53 am

      Made this it wwas delicious!!. took some to work a mine on keto co-worker eat all. Will make again.

      Reply
    70. Gina says

      January 27, 2019 at 12:43 pm

      This cake is fantastic. Thank you

      Reply
    71. Diane Giampa says

      January 28, 2019 at 8:53 pm

      Loved it, easy & fast..

      Reply
    72. Lynne Baker says

      February 14, 2019 at 10:55 pm

      This is the first low carb cake I have made with almond flour that I actually enjoyed. Very good! Great frosting! It will help with any craving for sweets.

      Reply
    73. Sara says

      February 16, 2019 at 8:09 pm

      This is easy to make and tastes great! I just added lemon to the cream cheese icing as I am not a huge fan of vanilla.

      Thanks👌

      Reply
    74. Rhonda says

      February 22, 2019 at 11:18 pm

      Followed directions except for Allspice (didn't have any, replaced with more cinnamon). The cake was pretty and got good reviews from my taste testers but I wished it was more moist and more spice cake tasting. There is no brown "sugar" in the recipe to help give it more flavor, so I when I make it again I will add blackstrap molasses or SF maple syrup, and a lot more spice, maybe ginger and nutmeg in addition to the cinnamon. Thanks for all your hard work and sharing, I love your site.

      Reply
      • Sabra says

        February 24, 2019 at 9:32 pm

        Thanks Rhonda! I'd love to hear how it goes if you try it with the modifications that you mentioned 🙂

        Reply
    75. Charlen Turner says

      March 23, 2019 at 5:21 pm

      I made this cake is very delicious!!
      Thank-you for the recipe.

      Reply
    76. Sara says

      April 20, 2019 at 3:23 pm

      I'm currently making this for Easter. Since I'm not necessarily keto, just highly allergic to wheat and numerous things, I'm always looking for new gluten free stuff. I used coconut sugar for the sweetener and added cloves since I realized too late that I'm out of allspice. I'm making a cashew frosting for the top. Thank you for your awesome recipes!

      Reply
    77. Doreen says

      May 06, 2019 at 7:57 am

      I truly enjoyed this carrot cake. I have made several Keto desserts and I have not been impressed by many if not most. With that said, I think this tasted as close to the real thing as it could. I personally didn't notice a difference. I served it to friends who aren't Keto and they all loved it and were surprised it was Keto. So...thank you for sharing your recipe. This one is a keeper.
      PS-I added chopped pecans into the cake mix instead of on top. It was delicious!

      Reply
    78. Frani says

      May 26, 2019 at 9:55 pm

      Thank you for this delicious recipe. Can't wait to try it! May I please comment, You are a saint with the patience of Job!!!! I don't know how you deal with the critical remarks. I have a website and would close it if I had as much criticism as you've had. Bless you dear sweet Sabra!!!♥

      Reply
    79. Frani says

      May 26, 2019 at 9:57 pm

      Thank you for this delicious recipe. I can't wait to try it! May I please comment on some of the remarks? Sabra, You are a saint with the patience of Job!!!! I don't know how you deal with the critical remarks posted by some members of this group. I have a website and would close it if I had to deal with as much criticism as you've got Bless your dear sweet heart Sabra!!!♥

      Reply
    80. Josie says

      July 02, 2019 at 5:28 pm

      I don't normally review but had to with this recipe! It is so delicious. Honestly cannot tell difference between this and regular carrot cake! I've made it 3x so far, family and friends love it. Thank you for the amazing keto dessert recipe

      Reply
    81. Traci says

      September 14, 2019 at 2:31 pm

      Made this last night. It was absolutely amazing! I didn't have enough cinnamon so sprinkled in some garam masala. Will be making again! I'd double the frosting though. 😉

      Reply
      • Sabra says

        September 17, 2019 at 12:16 pm

        Thanks for the review Traci!

        Reply
    82. Karin says

      January 05, 2020 at 9:56 pm

      Can I substitute coconut oil for the butter? My little one is dairy free.....thanks

      Reply
      • Sabra says

        January 06, 2020 at 4:08 pm

        Hi Karin! Coconut oil would work just fine 🙂

        Reply
    83. Phyllis Bass says

      March 06, 2020 at 4:43 pm

      This is the best recipe for a low carb cake on the internet. Thank you so much! I made it last night, doubled the ingredients for 2 layers and it turned out fabulously. Even my niece, who will not eat anything low carb, loved it. I made it last night and it's almost gone. Again, thank you!

      Reply
    84. Marshea C says

      April 10, 2020 at 3:55 pm

      This was sooo yummy and easy to make!! Thanks for sharing!!

      Reply
    85. Latifa says

      July 05, 2020 at 7:57 am

      Made the cake this morning. Wow! It is so good. Everyone in my house loved it, low carb or not. Thank you for sharing.

      Reply
    86. Fabienne says

      March 28, 2021 at 6:55 pm

      Very good
      Thank you

      Reply
    87. Caroline Ratka says

      January 22, 2022 at 3:42 pm

      what can i use in place of the heavy cream?

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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