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Cutting a slice of layered homemade carrot cake with thick cream cheese frosting and chopped pecans on a white dessert plate. Best Keto carrot cake

keto carrot cake

A moist, rich, and perfectly spiced low-carb dessert topped with a decadent sugar-free cream cheese frosting. Bakery-quality flavor without the guilt.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10
Course: Dessert
Calories: 320
Ingredients Method

Ingredients
  

  • 2.5 cups blanched almond flour
  • 0.75 cup granulated monk fruit sweetener
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 4 large eggs (room temperature)
  • 0.5 cup avocado oil
  • 1 tablespoon vanilla extract
  • 1.5 cups freshly grated carrots
  • 0.5 cup chopped pecans or walnuts
  • 8 oz full-fat cream cheese (softened)
  • 0.25 cup unsalted butter (softened)
  • 1 cup powdered monk fruit sweetener
  • 1 teaspoon vanilla extract (for frosting)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and grease the sides.
  2. In a large bowl, whisk together the almond flour, granulated sweetener, baking powder, baking soda, and spices.
  3. In a separate bowl, whisk the eggs, avocado oil, and 1 tablespoon of vanilla extract until smooth.
  4. Fold the wet ingredients into the dry ingredients until just combined.
  5. Gently fold in the grated carrots and chopped nuts.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Let the cake cool completely. Meanwhile, beat the cream cheese, butter, powdered sweetener, and 1 teaspoon of vanilla until fluffy.
  8. Spread the frosting evenly over the cooled cake before slicing and serving.