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–+ servings

Keto Carrot Cake with Cream Cheese Frosting

Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 People
Calories 225 kcal

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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