Low Carb Carrot Cake
A delicious and guilt-free carrot cake that is low in carbs, gluten-free, and customizable for any occasion.
Ingredients
Base Ingredients
- 2 cups almond flour Can substitute with sunflower seed flour for nut allergies.
- ½ cup erythritol or monk fruit sweetener Can also use stevia or other low-carb sweeteners.
- 1 teaspoon baking powder Essential for leavening.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 4 large eggs For a vegan option, use chia seeds or flaxseed meal.
- ½ cup unsalted butter, melted Coconut oil can be used for a dairy-free option.
- 1 cup shredded carrots Ensure they are finely grated.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Start by gathering all ingredients and measuring them precisely.
- Preheat your oven to 350°F (175°C) and grease a cake pan.
Mixing
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until evenly mixed.
- In another bowl, whisk together the eggs, melted butter, and vanilla extract.
- Slowly pour the wet mixture into the dry ingredients, stirring until there are no dry spots.
- Gently fold in the shredded carrots until evenly distributed.
Baking
- Transfer the batter into your greased cake pan, smoothing out the top.
- Bake the cake for 25–30 minutes, checking for doneness with a toothpick.
- Once baked, allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Serving
- Slice and enjoy your incredible Low Carb Carrot Cake!
Notes
For a richer flavor, consider adding chopped walnuts or pecans into the batter. You can also top the cake with a low-carb cream cheese frosting.