Description
A moist and flavorful keto-friendly carrot cake made with almond flour and sweetened with erythritol, perfect for low-carb diets.
Ingredients
2 cups almond flour
1/2 cup erythritol sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 large eggs
1/3 cup unsweetened almond milk
1/4 cup melted coconut oil
1 teaspoon vanilla extract
1 1/2 cups finely grated carrots
1/2 cup chopped walnuts
Instructions
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together almond flour, erythritol, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate medium bowl, beat the eggs. Add almond milk, melted coconut oil, and vanilla extract, whisking until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the grated carrots and chopped walnuts gently until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes.
Transfer the cake to a wire rack to cool completely before frosting or serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes