Go Back

Keto Carrot Cake

Deliciously moist and satisfying, this Keto Carrot Cake is made with almond flour and natural sweeteners, perfect for a low-carb dessert without the sugar crash.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 9 slices
Calories 320 kcal

Ingredients
  

Cake Ingredients

  • 2 cups fine almond flour Blanched and fine for best texture
  • 2 tablespoons coconut flour For structure
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon Plus a pinch of nutmeg
  • 1/4 teaspoon fine salt
  • 3 large eggs Room temperature
  • 1/2 cup granulated monk fruit erythritol blend A gentle sweetener
  • 1/3 cup avocado oil or melted butter For moisture
  • 1/3 cup sour cream For additional moisture
  • 1 teaspoon vanilla extract
  • 3/4 to 1 cup very finely grated carrots Lightly packed
  • 1/2 cup chopped walnuts or pecans Optional
  • 2 tablespoons unsweetened shredded coconut Optional

Frosting Ingredients

  • 8 ounces cream cheese Softened
  • 4 tablespoons unsalted butter Softened
  • 1/2 cup powdered monk fruit erythritol blend Sifted for smooth frosting
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 1 to 2 teaspoons heavy cream Optional for extra smoothness

Instructions
 

Preparation

  • Line an 8 inch square or 9 inch round pan with parchment and grease the sides. Preheat the oven to 350°F.
  • Whisk almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl until there are no clumps.
  • In another bowl, beat the eggs with the sweetener until pale. Stir in oil, sour cream, and vanilla.
  • Add dry ingredients to wet. Fold gently until smooth. Stir in grated carrots and nuts (if using). The batter should be thick but spoonable.
  • Let the batter sit for 3 to 5 minutes to allow almond flour to hydrate.

Baking

  • Pour batter into the prepared pan and smooth the top.
  • Bake for 22 to 28 minutes, or until the center springs back and a toothpick comes out mostly clean.
  • Let it cool in the pan for 15 minutes, then move to a rack. Frost when completely cooled.

Making the Frosting

  • Beat the cream cheese with the butter until completely smooth.
  • Sift in the powdered sweetener and mix until lump-free.
  • Add vanilla and pinch of salt. Adjust consistency with heavy cream as desired.

Notes

Grate carrots finely for tenderness. Do not overbake. Can freeze slices for up to 2 months. Can be made as cupcakes, baking time will be reduced.
Keyword Carrot Cake, dessert recipe, Keto, Low Carb, Sugar-Free