Low Carb Keto Sugar-Free Carrot Cake Recipe With Almond Flour

Transfer the batter to the prepared pans, and bake until the top springs back. You can also use a toothpick to test for doneness. Let the layers of low carb carrot cake cool completely before frosting. I usually cool them in the pan for ten minutes, then a wire rack afterward. What about the cream cheese frosting, You can make it anytime using this recipe. Don’t forget that you’ll need to double it to have enough for the cake! It’s fine to store the frosting ahead in the fridge, or just make it while the keto carrot cake bakes or cools. It only takes a few minutes. Make sure it’s at room temperature before frosting your low carb carrot cake. Otherwise, it will be difficult to spread. You can always thin it out with a little cream if needed. When the cake layers are completely cool, you can frost one of them. I included it because many traditional carrot cake recipes include crushed pineapple, and this was a great way to get the same flavor. Mix together the dry ingredients in another bowl - almond flour, baking powder, cinnamon, and sea salt. Make sure you use finely ground blanched almond flour, not almond meal, for the right texture. Stir the wet and dry ingredients together, then add the grated carrots and pecans. Make sure the carrots are just loosely packed when measuring, don’t cram them into the measuring cup or you’ll end up with too much. You don’t really need to drain them, but if they are very wet and oozing water, give them a squeeze first. You don’t want to get rid of all the moisture, though. The carrots help keep the batter moist. For this reason, pre-shredded carrots are not recommended. Grate them yourself right before using, so that they are somewhat wet.

Granted, it doesn’t exactly feel like spring with the foot of snow (!!) we got last week. But I know the Midwest by now. We can easily go from arctic tundra to heat wave in a matter of days. So, whether it’s still cold where you live or already starting to warm up, pin or bookmark this keto carrot cake recipe. It will come in handy soon. It’s good enough to share with the whole family, even if they aren’t low carb. Try it for Easter, Passover, Mother’s Day, or any birthday coming up! You probably know by now that I try to accommodate a variety of diets here at Wholesome Yum. The entire site is low carb and gluten-free, but I also have sections for special dietary requirements in the low carb recipes index. Choosing a low carb flour for this keto carrot cake was a little challenging. Even though I love almond flour, I know many people have nut allergies, so I attempted with coconut flour. But, almond flour carrot cake just turned out so much better, I had to go with that.

Stir in the grated carrots. Fold 1 cup of the chopped pecans, reserving the remaining 1/2 cup. Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, make the sugar-free frosting according to the instructions here. When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans. Nutrition info includes the frosting, based on this sugar-free cream cheese frosting recipe. Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations. Wondering about low carb sweetener options, Check out the sweetener guide & conversion chart here! Shares are encouraged & greatly appreciated! Please feel free to share this recipe by sharing a link, not a screenshot. Copy/pasting full recipe text to websites or social media is prohibited. You may share an excerpt and/or single photo, provided that full and clear credit is given to Wholesome Yum with a link back.

There is just a slight difference in texture and flavor of the end result. Since erythritol is a natural sweetener, I feel comfortable using it in paleo recipes. That being said, I know some people would rather not. Feel free to replace it with coconut sugar instead. Here is a conversion chart. Finally, there is the cream cheese frosting for low carb carrot cake. The version I make is neither dairy-free nor paleo, but you can easily swap it with any frosting you like. I don’t have a paleo one yet, but have heard that some people make it with whipped coconut cream. You can also omit it, too! Okay, are you ready to see how to make sugar-free carrot cake with almond flour, Don’t be put off by the number of steps. They are all straightforward! You might be wondering about the number of ingredients. Isn’t it more than ten, Check your email for a confirmation link. ] to your email contacts so that you don't miss it. Once you confirm, you'll receive a link to download the ebook! FREE LOW CARB RECIPES E-BOOK! Sign up to get a FREE low carb recipes e-book, plus get access to subscriber exclusives! This post may contain affiliate links. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. A few weeks ago I posted a keto low carb cream cheese frosting recipe, and mentioned that I had plans to use it more. And, I love that I got recipe requests for ways to use it! Well, you guys are totally my people, because many of you asked for the exact recipe I was planning. Low carb keto sugar-free carrot cake with almond flour! With spring just around the corner, it’s the perfect time to start thinking about how to make sugar-free carrot cake. It makes such a wonderful spring dessert!

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