Low-Carb Carrot Cake Bread
User Reviews
5.0
12 reviews
Excellent
Low-Carb Carrot Cake Bread
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This easy one-bowl quick bread recipe is a much welcomed sidekick to your morning coffee or tea!
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Ingredients
- 1 cup full-fat canned coconut milk
- 3 large eggs
- 1 tsp pure vanilla extract optional
- 3 cups Super Fine Almond Flour
- ⅔ cup unsweetened shredded coconut
- 2/3 cup sugar-free granulated sweetener
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger optional
- ¼ tsp ground nutmeg optional
- 1/2 tsp salt
- 1 large carrot grated (about 1.5 cups)
- ½ cup raw walnuts chopped
- Vegan Cream Cheese Frosting optional
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Instructions
- If making the Vegan Cream Cheese Frosting, soak the cashews overnight, then follow the instructions to prepare the frosting. Frosting can be made up to 7 days in advance.
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- In a large mixing bowl, whisk together the canned coconut milk, eggs, and vanilla extract until well-combined.
- Add the remaining ingredients (almond flour, shredded coconut, sweetener, baking powder, cinnamon. ground ginger, nutmeg, sea salt, grated carrot, and chopped walnuts) and stir until well-combined.
- Transfer the batter to the parchment-lined loaf pan and smooth into an even layer.
- Bake for 45 to 60 minutes, or until the bread is golden brown on the top and tests clean.
- Allow bread to rest at least 30 minutes before frosting it with cream cheese frosting. Slice and serve!
Nutrition Information
Show Details
Serving
1of 10
Calories
314kcal
(16%)
Carbohydrates
14g
(5%)
Protein
12g
(24%)
Fat
24g
(37%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 1Loaf
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Serving | 1of 10 | |
| Calories | 314kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 12g | 24% |
| Fat | 24g | 37% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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