Grain-free and sugar-free, this amazing, high-fiber and low carb carrot cake will be a well-deserved treat you can enjoy pretty much guilt-free.
Low Carb Carrot Cake
This homemade carrot cake may sound healthy since it's low carb, gluten-free, grain-free, and sugar-free, but it doesn't taste healthy! Super moist and super delicious.
Ingredients
- 12.5 oz grated or blitzed peeled carrots
- 3 oz granulated Erythritol
- 5.3 oz almond flour
- 2 tsp gluten-free baking powder
- ½ tsp ground cinnamon
- 0.5 oz desiccated coconut
- 4 free-range eggs
- 1 tsp vanilla extract
- 4.4 oz unsalted grass-fed butter, melted
- 12 oz full-fat cream (soft) cheese
- Juice from ½ lemon
- 0.7 oz Swerve® confectioners sweetener
- 0.7 oz chopped walnuts, to garnish
Instructions
1. Preheat the oven to 355°F.
2. Combine the blitzed carrots, granulated Erythritol, almond flour, baking powder, ground cinnamon and desiccated coconut in a large bowl.
3. In a separate bowl, whisk together the eggs, vanilla essence and melted butter.
4. Tip the wet mixture into the dry mix and combine well.
5. Transfer to a parchment paper-lined, greased cake tin (8-inches in diameter and 1.5-inches deep) and bake in the middle rack of the oven for 35-40 minutes, or until a cake tester inserted comes out clean. Set aside to cool and remove from the baking tin.
6. While the cake is cooling, whisk together the cream cheese, lemon juice, and sweetener. Place in the fridge for 5-10 minutes to stiffen up a little again.
7. Spread the cream cheese on the top of the cooled cake and garnish with chopped walnuts (or chopped pecans).
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 40gSaturated Fat: 18gTrans Fat: 1gCholesterol: 165mgSodium: 320mgCarbohydrates: 14gFiber: 5gSugar: 5gProtein: 11g
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