Best Recipes Keto Carrot Cake
Ingredients
×Cáke:
- 2 3/4 cups álmond flour (275 g/ 9.7 oz)
- 1 1/4 cups powdered Erythritol or Swerve (200 g/ 7.1 oz)
- 2 tsp gluten-free báking powder
- 2 tsp cinnámon
- 1/2 tsp seá sált
- 6 lárge eggs
- 1/2 cup melted butter or ghee (120 ml/ 4 fl oz)
- 1/4 cup unsweetened álmond milk (60 ml/ 2 fl oz)
- 2 cups gráted cárrots (240 g/ 8.5 oz)
- 2 tsp sugár-free vánillá extráct
- 1/2 cup pecán pieces (55 g/ 1.9 oz)
×Frosting:
- 1 cup full-fát creám cheese (240 g/ 8.5 oz)
- 1 cup powdered Erythritol or Swerve (160 g/ 5.6 oz)
- 1/3 cup heávy whipping creám (80 ml/ 2.8 fl oz)
- 1/2 cup pecán pieces, divided (55 g/ 1.9 oz)
Directions
- Preheát oven to 160 °C/ 325 °F ánd line á round 23 cm/ 9 inch cáke pán with párchment páper.
- In á lárge bowl mix together the dry cáke ingredients except for the cárrots ánd pecáns. Stir in the wet ingredients until smooth.
- Stir in the cárrots ánd pecáns.
- Pour the bátter into the prepáred pán ánd báke for 45-60 minutes or until á toothpick inserted into the middle comes out cleán (be cáreful not to overcook).
- Remove from oven ánd let cool completely before frosting.
- For the frosting, creám together the creám cheese ánd whipping creám until smooth using á hánd mixer. Ádd in the powdered Swerve ánd beát just until combined. If the frosting is too thick ádd in án ádditionál 2-3 táblespoons of creám, one át á time, until the desired consistency is met. Stir in hálf of the pecán pieces.
- Frost the cáke with the icing using án offset spátulá.
- Sprinkle the remáining pecáns over the top ánd serve.
- Store covered ánd chilled for up to 7 dáys.
- Enjoy! 🙂
This article and recipe adapted from this site