Sugar-Free Keto Carrot Cake
The NuNaturals Team
16
25 minutes
30 minutes
American
Dessert
This sugar-free keto carrot cake is a low-carb cake made with almond flour, fresh carrots and walnuts. It is sweetened with NuNaturals White Stevia Powder and topped with a sugar-free cream cheese frosting. A gluten-free carrot cake for Easter, birthdays and get-togethers.
Ingredients
Cake Batter
- 3/4 cup granulated sugar substitute (allulose, xylitol, etc.)
- 1 packet White Stevia Powder
- 3/4 cup butter, softened
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- 2 1/2 cup almond flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 2 1/2 cups plus 2 tbsp carrots, grated and loosely packed into measuring cup (set aside 2 tbsp for garnish)
- 1 1/2 cups walnuts, roughly chopped
Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- 1/4 cup unsalted butter, cut into pieces, room temperature
- pinch coarse salt
- 1 packet Organic Sweetener Stevia and Monk Fruit
- 1/2 cup granulated sugar substitute (allulose, xylitol, etc.)
- 1 tsp vanilla
Directions
- Preheat oven to 350 degrees F. Line two loaf pans with parchment paper and butter the bottom and sides.
- In a large bowl, cream together the butter and granulated sugar substitute and Organic Sweetener Stevia and Monk Fruit until fluffy. Bean in vanilla extract and then eggs one at a time. Set aside.
- In a separate bowl, mix together almond flour, baking powder, cinnamon, and salt. Stir the dry ingredients into bowl with wet ingredients.
- Fold in the carrots and 1 cup of the walnuts, reserving the remaining 1/2 cup.
- Pour the batter evenly into the two pans. Bake for 30 minutes or until the top is set and springy.
- Let the cakes cool completely.
- Meanwhile, make the cream cheese frosting by beating the cream cheese, 1/4 cup butter, and a pinch of salt until creamy, 2 minutes. Reduce mixer to low. Gradually add the sweetener, beating until incorporated. Once cakes are cooled, frost. Then top with walnuts and reserved carrots
0 comments