Keto Carrot Cake

• servings: 12 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

3 cups almond flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

5 large eggs

1 1/2 cups keto brown sugar

1 teaspoon vanilla extract

1/2 cup oil (I used canola oil but any neutral flavored oil can be used.)

2 cups carrots (shredded, approximately 3 large ones)

1/2 cup unsweetened shredded coconut

1/2 cup apple (shredded, approximately 1 large apple * See notes)

1/2 cup walnuts (chopped)

1-2 cups keto frosting

Directions

Preheat the oven to 180C/350F. Grease two 8-inch cake pans with cooking spray and lightly dust it with almond flour.

In a large mixing bowl, combine your almond flour, baking powder, baking soda, cinnamon, nutmeg and salt, and mix well. In a separate bowl, using a stick mixer, beat together the eggs and sweetener until smooth and almost double in size. Add in the vanilla extract. In a third bowl, whisk together the rest of the ingredients, until combined.

Fold through the dry ingredients into the egg/sweetener/vanilla mixture, until just combined. Add the remaining ingredients and mix until fully incorporated.

Distribute the cake batter amongst the two cake pans and bake for 30-35 minutes, or until a skewer comes out mostly clean.

Let the cakes cool for 10 minutes, before carefully turning them on to a wire rack to cool completely. Once cool, layer and frost, before letting it sit for 30 minutes, before serving.

Nutrition

• Calories: 195 kcal
• Total Fat: 15 g
• Sodium: 1 mg
• Total Carbohydrate: 6 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 5 g