Carrot cake healthy KETO
A wonderfully moist and tasty keto carrot cake is made with almond flour. A truly easy recipe, it's a layer cake that you can quickly mix by hand.
Keto Carrot Cake
I knew this keto carrot cake recipe was a success when my toughest tester, my teenage daughter, reluctantly tried it, finished it, and said she was "pleasantly surprised."
I did it for the first time last year and have done it several times since then, but I could never photograph it for the blog. Today I finally did it. I am so happy to be able to share this tasty cake with you!
I am a very lazy cook, and I almost always make simple single layer cakes, like this Greek yogurt cake or this chocolate cake with almond flour. I only make layer cakes on birthdays. So this keto birthday cake is a rare thing in our home!
Then I knew I wanted this keto carrot cake to be a simple one layer cake, made in an 8-inch square pan.
I also knew that I wanted to freeze this particular cake. It is excellent without frosting, and when you don't freeze it you can serve it for breakfast. But there is something about carrot cake and cream cheese frosting - it is such a classic combination.
So I decided on a very simple and easy keto carrot cake that I mix in a bowl and bake in an 8-inch square pan. The frosting is also very simple - it's just cream cheese, vanilla, and a sweetener. Scroll down to the recipe card for detailed instructions.
What sweetener to use in this keto carrot cake
I like to use stevia glycerite in this cake. The link to the specific product I use is provided on the recipe card below.
I think stevia is fairly safe and is likely to be the healthiest sugar-free sweetener (although some say more research is needed on its safety). Although many people object to its taste, the glycerite formulation greatly minimizes the bitter taste.
If you want to try another sweetener, any granulated sweetener will probably work (add a little water or milk if the dough becomes too thick).
As for maple syrup or honey, you'll need to adjust the recipe to accommodate a liquid sweetener. Maybe add a little more almond flour, I really don't know.
Please note that I only tried this recipe with stevia.
Can I use previously grated carrots?
Yes, with a warning. Ideally, grate carrots very finely by hand or in a food processor. But like I said, I'm lazy. So I buy pre-grated carrots and give them a quick extra slice before using, as they tend to be grated quite thickly.
Note that thick grated carrots will affect the texture of the cake: they cook "al-dente" inside the cake. I like this texture.But if you want a smoother, more uniform texture, you should use finely grated carrots.
Can I use butter instead of oil?
Yes. You can use soft butter without salt. Butter is very tasty, but I think the oil helps keep the cake extra moist, and the avocado oil is healthy. But butter should also work.
I use the simplest frosting: cream cheese, vanilla, and stevia. Lacking butter or powdered sugar, the frosting is smooth, but it's very tasty and tough enough that you can keep the cake frozen at room temperature for a couple of hours.
For a stronger frosting and a milder flavor with less cream cheese flavor, you can use half cream cheese (4 ounces) and half unsalted butter (4 ounces).
Usually I prefer to cut the cake into squares and then freeze each square. I feel like this makes it easier to remove the cake from the pan.
But you can line up the parchment pan with a ledge so you can take the cake out of the pan when it's cold, place it on a platter or cutting board and freeze it. Then you can cut the iced cake into squares. It really depends on you.
I think it is, considering it's a cake. Basically, you are eating carrots, almonds and eggs when you eat this cake. In addition to oil, cream cheese, and a low-carb sweetener. Take a look at the estimated nutrition profile for one slice. I think it is quite impressive:
Keto Carrot Cake Nutrition Facts
However, if you have a specific problem that requires you to minimize your saturated fat intake, then this recipe may not be the best for you.
But carrots are not low in carbohydrates!
According to my calculations, a large portion of this cake (I cut it into 9 squares) has 7.7 grams of carbohydrates and 3.1 grams of fiber. I think this would be considered low carb by most.
However, if this recipe is not right for you, don't worry! I'm sure there are plenty of other tasty low carb cakes that you can enjoy.
How to store leftovers
Once it's completely cold, keep the leftovers from this keto carrot cake in the refrigerator, in an airtight container, for up to 5 days. Take them out of the fridge 30 minutes before enjoying them.
Like any other spice cake, this cake actually improves with storage. It is more moist and tasty the day after baking.
A wonderfully moist and tasty keto carrot cake is made with almond flour. A truly easy recipe, it's a layer cake that you can quickly mix by hand.
Preparation time 20 minutes
Cook time 25 minutes
Nice time or cool time1 hour
Total Time 1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: cake, carrots, frosting
Servings: 9 9 slices
Calories 344
INGREDIENTS
1/2 tablespoon butter for bread
4 4 large eggs
1/2 glass avocado oil
1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
1½ glass blanched almond flour (6 oz - best to measure by weight)
2 teaspoons ground cinnamon
1/4 teaspoon allspice
½ teaspoon kosher salt
1 teaspoon baking powder
1 1/2 cup finely grated carrots (loosely - 6 oz)
Glazed cheese cream:
1 (8 oz) package cream cheese, cubed, softened
1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
1/2 teaspoon pure vanilla extract
INSTRUCTIONS
Preheat oven to 325 degrees F. Butter generously in an 8-inch square pan. Or cover it with parchment with a ledge and drizzle with oil.
In a large bowl, mix the eggs, oil, and stevia until combined.
Mix the almond flour, using a rubber spatula and then a hand mixer. Whisk until completely smooth.
Whisk together cinnamon, allspice, kosher salt, and baking powder.
Fold the grated carrots.
Transfer the dough to the prepared skillet, smoothing it with a rubber spatula. Bake until puffed and fragrant and toothpick inserted in center comes out clean, about 25 minutes.
Chill in a skillet on a wire rack to cool until completely cold, about 1 hour.
When the cake is completely cold, prepare the frosting: beat the soft cream cheese, stevia and vanilla with a manual whisk until smooth and fluffy.
Run a knife over the edges of the pan to loosen the cake. Cut the cake into nine squares. To remove each square from the pan, firmly slide a cake server under each slice and lift it up.
Using a tablespoon, divide the frosting evenly between the cake slices. Use a small spatula to spread the frosting evenly over each slice (just like you would freeze a cupcake).
Keto Carrot Cake
I knew this keto carrot cake recipe was a success when my toughest tester, my teenage daughter, reluctantly tried it, finished it, and said she was "pleasantly surprised."
I did it for the first time last year and have done it several times since then, but I could never photograph it for the blog. Today I finally did it. I am so happy to be able to share this tasty cake with you!
How to make keto carrot cake
I am a very lazy cook, and I almost always make simple single layer cakes, like this Greek yogurt cake or this chocolate cake with almond flour. I only make layer cakes on birthdays. So this keto birthday cake is a rare thing in our home!
Then I knew I wanted this keto carrot cake to be a simple one layer cake, made in an 8-inch square pan.
I also knew that I wanted to freeze this particular cake. It is excellent without frosting, and when you don't freeze it you can serve it for breakfast. But there is something about carrot cake and cream cheese frosting - it is such a classic combination.
So I decided on a very simple and easy keto carrot cake that I mix in a bowl and bake in an 8-inch square pan. The frosting is also very simple - it's just cream cheese, vanilla, and a sweetener. Scroll down to the recipe card for detailed instructions.
What sweetener to use in this keto carrot cake
I like to use stevia glycerite in this cake. The link to the specific product I use is provided on the recipe card below.
I think stevia is fairly safe and is likely to be the healthiest sugar-free sweetener (although some say more research is needed on its safety). Although many people object to its taste, the glycerite formulation greatly minimizes the bitter taste.
If you want to try another sweetener, any granulated sweetener will probably work (add a little water or milk if the dough becomes too thick).
As for maple syrup or honey, you'll need to adjust the recipe to accommodate a liquid sweetener. Maybe add a little more almond flour, I really don't know.
Please note that I only tried this recipe with stevia.
Can I use previously grated carrots?
Yes, with a warning. Ideally, grate carrots very finely by hand or in a food processor. But like I said, I'm lazy. So I buy pre-grated carrots and give them a quick extra slice before using, as they tend to be grated quite thickly.
Note that thick grated carrots will affect the texture of the cake: they cook "al-dente" inside the cake. I like this texture.But if you want a smoother, more uniform texture, you should use finely grated carrots.
Can I use butter instead of oil?
Yes. You can use soft butter without salt. Butter is very tasty, but I think the oil helps keep the cake extra moist, and the avocado oil is healthy. But butter should also work.
How to Frost this Keto Carrot Cake
I use the simplest frosting: cream cheese, vanilla, and stevia. Lacking butter or powdered sugar, the frosting is smooth, but it's very tasty and tough enough that you can keep the cake frozen at room temperature for a couple of hours.
For a stronger frosting and a milder flavor with less cream cheese flavor, you can use half cream cheese (4 ounces) and half unsalted butter (4 ounces).
Usually I prefer to cut the cake into squares and then freeze each square. I feel like this makes it easier to remove the cake from the pan.
But you can line up the parchment pan with a ledge so you can take the cake out of the pan when it's cold, place it on a platter or cutting board and freeze it. Then you can cut the iced cake into squares. It really depends on you.
Is this a healthy recipe?
I think it is, considering it's a cake. Basically, you are eating carrots, almonds and eggs when you eat this cake. In addition to oil, cream cheese, and a low-carb sweetener. Take a look at the estimated nutrition profile for one slice. I think it is quite impressive:
Keto Carrot Cake Nutrition Facts
However, if you have a specific problem that requires you to minimize your saturated fat intake, then this recipe may not be the best for you.
But carrots are not low in carbohydrates!
According to my calculations, a large portion of this cake (I cut it into 9 squares) has 7.7 grams of carbohydrates and 3.1 grams of fiber. I think this would be considered low carb by most.
However, if this recipe is not right for you, don't worry! I'm sure there are plenty of other tasty low carb cakes that you can enjoy.
How to store leftovers
Once it's completely cold, keep the leftovers from this keto carrot cake in the refrigerator, in an airtight container, for up to 5 days. Take them out of the fridge 30 minutes before enjoying them.
Like any other spice cake, this cake actually improves with storage. It is more moist and tasty the day after baking.
Keto Carrot Cake
A wonderfully moist and tasty keto carrot cake is made with almond flour. A truly easy recipe, it's a layer cake that you can quickly mix by hand.
Preparation time 20 minutes
Cook time 25 minutes
Nice time or cool time1 hour
Total Time 1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: cake, carrots, frosting
Servings: 9 9 slices
Calories 344
INGREDIENTS
1/2 tablespoon butter for bread
4 4 large eggs
1/2 glass avocado oil
1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
1½ glass blanched almond flour (6 oz - best to measure by weight)
2 teaspoons ground cinnamon
1/4 teaspoon allspice
½ teaspoon kosher salt
1 teaspoon baking powder
1 1/2 cup finely grated carrots (loosely - 6 oz)
Glazed cheese cream:
1 (8 oz) package cream cheese, cubed, softened
1 1/2 teaspoon stevia glycerite (equals 1/2 cup sugar)
1/2 teaspoon pure vanilla extract
INSTRUCTIONS
Preheat oven to 325 degrees F. Butter generously in an 8-inch square pan. Or cover it with parchment with a ledge and drizzle with oil.
In a large bowl, mix the eggs, oil, and stevia until combined.
Mix the almond flour, using a rubber spatula and then a hand mixer. Whisk until completely smooth.
Whisk together cinnamon, allspice, kosher salt, and baking powder.
Fold the grated carrots.
Transfer the dough to the prepared skillet, smoothing it with a rubber spatula. Bake until puffed and fragrant and toothpick inserted in center comes out clean, about 25 minutes.
Chill in a skillet on a wire rack to cool until completely cold, about 1 hour.
When the cake is completely cold, prepare the frosting: beat the soft cream cheese, stevia and vanilla with a manual whisk until smooth and fluffy.
Run a knife over the edges of the pan to loosen the cake. Cut the cake into nine squares. To remove each square from the pan, firmly slide a cake server under each slice and lift it up.
Using a tablespoon, divide the frosting evenly between the cake slices. Use a small spatula to spread the frosting evenly over each slice (just like you would freeze a cupcake).