The Ultimate Keto Carrot Cake | Keto Recipes | Keto Desserts

Looking at this mouth watering dessert you could hardly believe it can be sugar-free or in any way keto friendly. However, this is an adaptation for the classic carrot cake with a delicious cream cheese frosting that is both keto friendly, gluten-free and absolutely delicous! In case you are wondering about carrots being high in carbs, one serving of this cake has 4.3g of Net Carb, about 0.7g coming from carrots.

Ingredients:
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Cake:
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1/4 cup 35% heavy cream
1/2 cup water
1 tbsp lime juice
6 large eggs
3 tbsp sour cream
1 tbsp pure vanilla extract
3/4 cup avocado oil
1 cup Swerve (or sweetener of choice)
1 cup brown sugar replacement (or sweetener of choice)
2 tbsp apple cider vinegar
1 1/2 cup almond flour
1/3 cup coconut flour
1/4 tsp xanthan gum
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
2 tsp ground cinnamon
2 cups grated carrots
1 cup flaked unsweetened coconut
1 cup coarsely chopped walnuts

Cream Cheese Frosting:
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7 tbsp butter
1 1/2 cup Swerve
1 tsp pure vanilla extract
1 tsp lime juice
1 1/2 cup cream cheese

Directions:
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– Preheat oven on 350 F (180 C).
– Spray rectangular cake pan with oil and line bottom of pan with parchment paper.
– Start preparing buttermilk but mixing heavy cream, lime juice and water. Then set aside for 10 minutes.
– On medium high speed beat together eggs, sour cream, vanilla, avocado oil, apple cider vinegar and buttermilk.
– Add in Swerve and brown sugar replacement and beat until well mixed.
– Add the rest of ingredients while beating.
– Pour batter into pan and bake on 350 F for 45-50 minutes or until toothpick comes out clean.
– Place cake on wire rack to cool, then flip it onto serving pan.
– To prepare frosting, beat butter, Swerve, vanilla and lime juice until completely mixed then add cream cheese and beat until well incorporated.
– Top completely cooled cake with frosting spreading it as an even layer on top of the cake.
– (Optional) Garnish cake pieces with grated carrots or a piece of walnut.

***Cake should be refrigerated to prevent frosting from melting.***

This recipe makes around 18 servings.

Macros per serving:
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Fat 35.4g
Protein 6.7g
Net Carb 4.3g

Where to buy?
———————-
* USA:
– Almond flour: https://amzn.to/2RUZO88
– Coconut flour: https://amzn.to/2FE1MTO
– Xanthan gum: https://amzn.to/2XZM6kO
– Brown sugar replacement: https://amzn.to/2FDBDor
– Swerve (I prefer the non granular brand): https://amzn.to/2Mgy60g
– Kitchen Aid Mixer: https://amzn.to/2SXGg0d

* Canada:
– Almond flour: https://amzn.to/2rCFfig
– Coconut flour: https://amzn.to/2QSjeKv
– Xanthan gum: https://amzn.to/2XNtxA6
– Brown sugar replacement: https://amzn.to/2LhGmwy
– Swerve (I prefer the non granular brand): https://amzn.to/2rzPKTd
– Kitchen Aid Mixer: https://amzn.to/2SwvDkE

* UK:
– Almond flour: https://amzn.to/2PCNnbQ
– Coconut flour: https://amzn.to/2UFHEWA
– Xanthan gum: https://amzn.to/2TscBRf
– Brown sugar replacement: https://amzn.to/2zZg9yr
– Swerve (I prefer the non granular brand): https://amzn.to/2LmWvBf
– Kitchen Aid Mixer: https://amzn.to/2TdLO6A

Check out more delicious Keto recipes on my YouTube channel at:
https://www.youtube.com/channel/UC_RjKV_WQf9ZtlwCwnkRhng?sub_confirmation=1

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