Keto Carrot Cake Slice
Indulge in a guilt-free dessert with this Keto Carrot Cake Slice, a moist and flavorful treat that’s perfect for anyone following a low-carb lifestyle. Made with nutrient-rich almond and coconut flours, finely grated carrots, and a touch of warm spices like cinnamon and nutmeg, this cake delivers all the comforting flavors of a classic carrot cake without the sugar. Sweetened with keto-friendly erythritol or monk fruit, it’s topped with a luscious cream cheese frosting that’s lightened with lemon juice for the perfect tang. Ready in under an hour and packed with healthy fats from avocado or coconut oil, this easy dessert is not only low-carb but also gluten-free. Whether you’re entertaining or looking for a weekly snack, these keto-friendly slices are as satisfying as they are wholesome!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut flour
- 2 teaspoons Baking powder
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Granulated erythritol or monk fruit sweetener
- 4 Large eggs
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Avocado oil or melted coconut oil
- 1 cup Finely grated carrots
- 0.5 cup Chopped walnuts or pecans
- 8 ounces Cream cheese, softened
- 0.25 cup Unsalted butter, softened
- 0.5 cup Powdered erythritol
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs until frothy. Add erythritol, almond milk, vanilla extract, and oil, and continue to mix until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until combined.
Fold in the grated carrots and chopped nuts until incorporated.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
For the frosting, beat together cream cheese and butter in a bowl until smooth and creamy.
Add powdered erythritol and lemon juice and continue to beat until well mixed.
Once the cake has cooled, spread the frosting evenly over the top.
Slice into 12 pieces and serve. Store leftovers in the refrigerator for up to a week.
Nutrition Facts
Calories |
4059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.7 g | 493% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1124 mg | 375% | |
| Sodium | 3375 mg | 147% | |
| Total Carbohydrate | 402.4 g | 146% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 29.9 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1026 mg | 79% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1798 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
