Ketogenic Carrot Cake with Cream Cheese Frosting
Enjoy a healthy healthy sugar-free, low-carb, and ketogenic carrot cake made with coconut flour and other simple everyday ingredients.
Servings: 12 pieces
Calories: 264kcal
Ingredients
- 2 cups carrot shredded
- 4 whole eggs large
- 1/2 cup butter softened
- 1/4 cup coconut flour
- 1/4 cup Keto brown sugar substitute
- 2 teaspoons ground cinnamon
- 1 teaspoon ginger powder
- 1 teaspoon baking soda
- 1/2 cup walnuts chopped
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 2 teaspoons Keto sugar substitute
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 °F.
- Combine carrots, eggs, and coconut oil in the bowl of a food processor.2 cups carrot, 4 whole eggs, 1/2 cup butter
- In a medium bowl, mix all the dry ingredients. Reserve the nuts. Stir the contents into the food processor and blend to combine. Fold or pulse the walnuts a few times to mix evenly.1/4 cup coconut flour, 1/4 cup Keto brown sugar substitute, 2 teaspoons ground cinnamon, 1 teaspoon ginger powder, 1 teaspoon baking soda, 1/2 cup walnuts, 2 teaspoons Keto sugar substitute
- Bake in a greased 8 by 8-inch glass baking dish for 25 minutes, until edges are golden brown and the center is set.
- While the cake is baking, prepare the frosting. Add cream cheese and butter or coconut oil to a medium bowl and mix until thoroughly combined. Mix in Lakanto. Set aside until the cake has cooled.8 ounces cream cheese, 1/2 cup butter, 1 teaspoon lemon juice, 1 teaspoon lemon zest
- Remove the cake from the oven and cool before frosting. Slice and frost individual pieces or frost the whole cake before dividing into portions. Serve warm, chilled, or at room temperature.
Video
Notes
Add a splash of Lakanto's Maple Flavored Syrup to the frosting and mix it up well to make a ultra creamy MAPLE frosting! Coupon code "primaledgehealth" for 20% off.
Nutrition
Calories: 264kcal | Carbohydrates: 5g | Protein: 3g | Fat: 27g | Saturated Fat: 17g | Sodium: 240mg | Fiber: 2g | Net Carbohydrates: 3g
Tried this recipe?Tag a photo with @primal_mom and #pehrecipe on Instagram to share with us!