This Low-Carb Carrot Cake is a delightful and guilt-free treat that perfectly balances the natural sweetness of carrots with the warmth of cinnamon and nutmeg. Made with almond flour and coconut flour, this cake is a nutritious and low-carb alternative to traditional carrot cake, making it ideal for those following a ketogenic or low-carb diet. The moist texture and rich flavors make it a favorite for any occasion, whether as a dessert or a snack.
Ingredients for Low Carb Carrot Cake
2 cups almond flour
1/4 cup coconut flour
1/2 teaspoon salt
cinnamon 1 teaspoon
1/4 teaspoon nutmeg
3 large eggs
melted coconut oil 1/4 cup
1/4 cup erythritol or another low-carb sweetener
vanilla extract 1 teaspoon
1 cup grated carrots
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 inch works well) with coconut oil or line it with parchment paper to prevent sticking.
Mix the Dry Ingredients:
In a medium-sized mixing bowl, combine 2 cups of almond flour, 1/4 cup of coconut flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg. Stir until well blended.
Prepare the Wet Ingredients:
In another bowl, whisk together 3 large eggs, 1/4 cup of melted coconut oil, 1/4 cup of erythritol (or your preferred low-carb sweetener), and 1 teaspoon of vanilla extract until smooth.
Combine the Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, stirring until fully combined. The batter should be thick and well-mixed.
Fold in the Grated Carrots:
Gently fold in 1 cup of grated carrots, making sure they are evenly distributed throughout the batter.
Pour and Bake:
Pour the batter into the greased baking dish, spreading it out evenly with a spatula.
Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool in the dish for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.
Calorie Intake (per serving, based on 9 servings):
Calories: Approximately 200 kcal
Protein: 6g
Carbohydrates: 5g (Net Carbs: 3g)
Fat: 17g
(Note: Calorie count may vary slightly depending on the specific brands of ingredients used.)
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