Description
This moist and fluffy keto carrot cake is packed with warm spices, shredded carrots, and healthy fats—perfect for low-carb lifestyles without sacrificing indulgence.
Ingredients
Scale
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup granulated erythritol or keto sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 4 large eggs
- 1/2 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup unsweetened almond milk
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/4 cup unsweetened shredded coconut (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round or square cake pan.
- In a large bowl, whisk together almond flour, coconut flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk eggs, melted coconut oil, vanilla, and almond milk until smooth.
- Stir wet ingredients into dry until well combined.
- Fold in grated carrots, walnuts, and shredded coconut if using.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting or serving.
Notes
Top with keto cream cheese frosting or enjoy plain with a sprinkle of cinnamon. Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 2g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
Keywords: keto carrot cake, fat burning dessert, low carb cake, sugar free