Keto Carrot Cake For 2
User Reviews
5
Keto Carrot Cake For 2
Description
The Keto Carrot Cake For 2 uses almond flour, grated carrots, cinnamon, pumpkin spice, and crushed walnuts as key ingredients, creating a moist and flavorful cake. It is prepared with a batter that is microwaved in ramekins, resulting in a small, tender individual cake with a slightly dense crumb but soft texture due to the almond flour and carrot moisture. The spices provide warm autumn notes characteristic of traditional carrot cake.
Cream cheese frosting made by mixing full-fat cream cheese with optional powdered sweetener complements the cake with a tangy and creamy contrast. Serving the cake inverted from the ramekin gives a rustic presentation, but it can also be enjoyed directly from the ramekin for convenience. Adding extra walnut pieces or grated carrot adds texture and decoration.
This cake fits well as a small, indulgent low-carb dessert for two people, particularly suited when conventional carrot cake is to be avoided for diet reasons. The microwave method allows quick preparation without a conventional oven but can be adapted to bake in an oven at moderate temperatures for about 15 minutes.
Practical tips include microwaving at medium power (700-800W) to ensure even cooking and prevent overflow, substituting pumpkin spice with a blend of ginger, nutmeg, and cinnamon, and options for egg-free versions by adding additional heavy cream. The recipe is designed for 5g net carbs per serving and fits ketogenic nutritional goals.
Ingredients
Carrot Cake
- ¾ cup / 75g almond flour or ground almonds
- 2 tablespoon powdered sweetener
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ½ cup / 100g carrot lightly packed, grated
- 1 egg
- 2 tbsp / 28g butter melted
- 1 tbsp / 15ml heavy cream
- 10 g / small handful walnut crushed
Cream Cheese Frosting
- 2 tablespoon cream cheese full fat
- 1 tsp powdered sweetener optional
Instructions
- Mix the dry ingredients - almond flour, cinnamon, pumpkin spice, baking powder, powdered sweetener and crushed walnut pieces - in a small bowl with a fork.
- Add the wet ingredients- grated carrot, egg, melted butter, heavy cream. Stir with a fork until a batter forms.
- Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 Pyrex glass bowl. Microwave 5 minutes at 800W (or 6 minutes at 700W). See oven instructions in the recipe notes below.
- Turn the cake upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered sweetener). Decorate with more crushed walnuts and grated carrots. Or eat straight from the ramekin!
Notes
- This recipe makes two servings, with approximately 5 grams of net carbs each.
- Microwaving at 700-800 watts or medium power is advised to cook the cake evenly without spilling.
- Oven baking is possible at 175°C (350°F) for around 15 minutes, adjusting time if using one larger cake pan instead of ramekins.
- For egg-free versions, omit the egg and add one extra tablespoon of heavy cream.
- If pumpkin spice is not available, substitute with ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ½ teaspoon cinnamon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Total Carbohydrates | 12.7g | 4% |
| Protein | 12.5g | 25% |
| Fat | 40.7g | 63% |
| Fiber | 6.2g | 25% |
| Sugar | 3.4g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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