Keto Carrot Cake with Cream Cheese Frosting
Keto Carrot Cake with Cream Cheese Frosting
Ingredients
Cake:
- ½ cup monk fruit sweetener
- 5 tablespoons butter
- 4 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup shredded carrot
- ¼ teaspoon salt
Frosting:
- 4 ounces cream cheese room temperature
- 2 tablespoons butter room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- ¼ cup Confectioners Swerve
Instructions
- Preheat the oven to 350°Line the bottom of a 9-inch cake pan with parchment paper
- Using an electric mixer, beat together monk fruit sweetener and butter until fluffy.
- Add eggs, heavy cream and vanilla extract.
- Slowly add almond flour, coconut flour, spices, salt, and baking powder and mix well.
- Fold in the shredded carrot with a rubber spatula and mix just until the carrot is incorporated.
- Pour batter into the cake pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow cooling completely before frosting.
Frosting:
- Mix cream cheese and butter with an electric mixer until fluffy.
- Add the Confectioners Swerve, heavy cream, and vanilla extract. Mix until smooth.
- Remove cake from pan, frost, and serve.
Nutrition
Calories: 225kcalCarbohydrates: 6gProtein: 6gFat: 20gFiber: 2g
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