This keto carrot cake recipe gets you a scrumptious, moist, soft low-carb cake that is ample for satiating 2 persons. It is a gluten-free dessert that you can enjoy at any time of the day. The keto carrot cake is an amazing combination of aromatic spices and chilled cheese frosting.
Ingredients required for
Total Servings – 2
Prep Time – 5 minutes
Cooking Time – 5 minutes
100 grams carrot (grated/shredded)
75 grams almond flour or ground almonds
10 grams walnuts (crushed)
2 tablespoons butter (melted)
2 tablespoons erythritol (powdered)
2 teaspoons cinnamon
1 tablespoon double cream or heavy cream
1 teaspoon baking powder
1 teaspoon pumpkin spice or mixed spice
Cream Cheese Frosting:
2 tablespoons cream cheese (full fat)
[Optional] 1 teaspoon erythritol (powdered)
If you don’t have mixed/pumpkin spice, mix:
o 1/2 teaspoon cinnamon
o 1/4 teaspoon ginger
o 1/4 teaspoon nutmeg
If you wish to make the cake eggless then replace the egg with 1 tablespoon of double
or heavy cream.
How to Prepare.
1 – Take a bowl and mix all dry ingredients i.e. almond flour, baking powder, cinnamon, erythritol, pumpkin spice, and walnuts in it.
2 – Now add the remaining ingredients i.e. butter, carrot, egg, and heavy cream to the bowl and mix thoroughly until you get a smooth batter.
3 – Take a microwave-safe glass bowl or 2 ramekins and grease using melted butter.
4 – Pour the carrot cake batter accordingly in the glass bowl or ramekins and microwave for about 5 minutes at 800W or 6 minutes at 700W.
5 – Take the keto carrot cake out of the microwave and add the cream cheese frosting.
6 – Before serving, add some more crushed walnuts and grated carrot.
If you don’t know how to set the microwave to 700W/800W, bake the cake at 350 0 F for
about 15 minutes.
Nutritional Information for
Energy – 444 kcal Carbohydrates – 6.5 grams (net) Fat – 40.7 grams Fiber – 6.2 grams Protein – 12.5 grams