Servings: 12 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 1 hour
Ingredients:
- 2 cups almond flour
- 1 cup grated carrots
- 1/2 cup erythritol
- 1/4 cup coconut flour
- 1/4 cup unsalted butter, melted
- 4 large eggs
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 8 oz cream cheese (for frosting)
- 1/4 cup erythritol (for frosting)
Instructions:
- Preheat oven to 350°F (175°C). Grease two 8-inch pans.
- Mix almond flour, coconut flour, erythritol, cinnamon, baking powder, and salt.
- Stir in carrots, melted butter, and eggs until smooth.
- Divide batter between pans and bake for 25-30 minutes.
- For frosting: Beat cream cheese and erythritol until fluffy. Frost cooled cake.
Nutritional Information (per serving):
- Calories: 200 kcal
- Carbohydrates: 8g (Net Carbs: 4g)
- Protein: 6g
- Fat: 18g
- Fiber: 4g
- Sugar: 2g
Tips:
- Squeeze carrots dry to reduce moisture.
- Add pecans for crunch.
- Chill before frosting.
#DiabeticFriendly #LowCarbDessert #KetoCarrotCake #CarrotCake