4.7 from 9 votes
Low-Carb Keto Carrot Cake
This Low-Carb Keto Carrot Cake has amazing texture and is perfectly spiced. You'll also discover great flavor and no added sugar or gluten!
Prep Time
1 hr
Cook Time
40 mins
Total Time
1 hr 40 mins
Servings:
16
People
Calories:
362 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cake:
- 2 1/2 cups almond flour (264g)
- 2 tablespoons coconut flour (12g)
- 5 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 egg at room temperature, large
- 3/4 cup coconut oil melted
- 1 cup erythritol I used Swerve, sweetener
- 2 teaspoons vanilla extract
- 3 cups carrot grated and loosely packed
- 1/2 cup pecans diced (85g) plus additional for garnish (optional)
- 1/2 cup coconut flakes 27g, unsweetened
For the frosting:
- 8 ounces cream cheese at room temperature, full fat
- 1/2 cup butter softened to room temperature, unsalted
- 2 teaspoons vanilla extract
- 2 cups erythritol sweetener I used Swerve, powdered
Instructions
For the cake:
- Preheat your oven to 350°F and line two 8-inch cake pans with parchment paper, spraying the exposed sides with cooking spray. Set aside.
- In a medium bowl, stir together the flours, cinnamon, baking soda and powder, salt, and nutmeg.
- In a separate large bowl, using an electric hand mixer, beat the eggs, oil, sweetener, and vanilla until well combined. Pour in the coconut flour mixture and stir until combined.
- Gently fold in the carrots, pecans, and coconut flakes until well combined. Your batter will be very thick; this is normal.
- Divide the batter evenly between the two pans, spreading out smoothly. Bake until the sides are golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes. Let cool COMPLETELY before frosting.
Cup of Yum
To make the frosting:
- In a large bowl, using an electric hand mixer, beat together the cream cheese and butter on high speed until fluffy. Add in the vanilla and beat until combined.
- Set the mixer on low speed and gradually add in the powdered sweetener until you've added all of it and it's well combined. Return to high speed and beat for 2-3 minutes until the frosting is fluffy.
To frost:
- Place one layer bottom side up on a cake stand. Spread 3/4 cup of the frosting all over it evenly. Then, place the other cake bottom side up gently on top.
- Spread a thin layer of frosting all over the cake to make the crumb coat. It doesn't have to be pretty, it's just to seal in the crumbs. Chill for at least an hour, up to overnight. Put the remaining frosting in the fridge too, so it starts to firm up.
- Once chilled, frost the entire cake. I find an offset spatula really helps! Garnish with extra pecans, if desired.
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
35g
(54%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1.7g
(10%)
Monounsaturated Fat
5.4g
(27%)
Cholesterol
77.5mg
(26%)
Sodium
360mg
(15%)
Potassium
120mg
(3%)
Fiber
3.5g
(14%)
Sugar
2.5g
(5%)
Vitamin A
59IU
(1%)
Vitamin C
2mg
(2%)
Calcium
10mg
(1%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 16 People
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 35g | 54% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1.7g | 10% |
| Monounsaturated Fat | 5.4g | 27% |
| Cholesterol | 77.5mg | 26% |
| Sodium | 360mg | 15% |
| Potassium | 120mg | 3% |
| Fiber | 3.5g | 14% |
| Sugar | 2.5g | 5% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.