Carrot Cake
Are you like us and drool over carrot cake whenever you see it at a café and wished that sugar wasn’t so bad for you?
Imagine my joy when we succeeded to create a recipe for a keto carrot cake that tastes just LIKE THE REAL THING but without sugar, carbs and gluten!
Macros per piece: 300 calories, 28g fat, 3,5g net carbs, 10g protein
Ingredients
CAKE:
4 eggs
1/2 cup (1 dl) erythritol
2 cups (4,8 dl) almond flour
1,5 carrot
1 tsp baking soda
1 1/2 tsp cinnamon
1 tsp cardamom
1/2 tsp ginger
1/4 tsp salt
1-2 scoops of MCt-powder (unflavoured)
FROSTING:
8.8 oz. (250g) cream cheese
1/3 cup (0,8 dl) heavy cream
2 tbsp erythritol
1 tbsp lemon or lime juice
Instructions
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Set oven on 300°F/150°C
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Blend almond flour, baking soda, cinnamon, cardamom, ginger and salt in a bowl.
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Mix the eggs and erythritol with an electrical mixer in a separate bowl until they become white and fluffy. I do exactly 12 minutes. This is the most important step because the fluffier the eggs the more fluffy and moist the bread gets.
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Fold in the dry ingredients in the eggs. Very important to fold and not mix because you want to keep as much air as possible in the eggs.
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Shred the carrot and blend in the egg mix
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Pour the mix in a bread pan covered in a baking sheet. Bake for 35-40 minutes.
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Put in the fridge or freezer to let it cool before adding the frosting.
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Add all ingredients for the frosting in a bowl. Mix with an electrical mixer until it becomes a thick cream. Put in the fridge while waiting for the cake to cool. Then cover the top of the cake with a thick layer of frosting and shredded carrot. Store in the fridge until it’s time to serve! 😋🥳
Written by Camilla Henriksen Co-founder The Friendly Fat Co. Keto nerd, food blogger and health hacker.