Keto Carrot Cake with Cream Cheese Frosting

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!

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Author Sabra - This Mom's Menu

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

Nutrition