Keto Carrot Cake

Keto Carrot Cake

Makes: 8 to 10 servings

Carbs per Serving: 12.5 grams

Protein per Serving: 3.2 grams

Fat per Serving: 2 grams


?         1¾cups almond flour

?         2 oz grated carrot

?         ½Tbsp heavy cream

?         1 small egg

?         1 tsp baking powder

?         ½tsp baking soda

?         2 Tbsp coconut oil, melted and cooled

?         1 Tbsp orange zest

?         2½Tbsp stevia

?         2 drops liquid stevia

?         1 tsp vanilla extract



  • Set the oven to 350 degrees F. Line a small baking pan with parchment paper and set aside./
  • Combine the stevia, egg, and coconut oil in a bowl and mix well.
  • In another bowl, combine the baking powder, baking soda, and flour. Gradually mix into the egg mixture.
  • Fold the orange zest and carrot into the mixture, and then pour the batter into the prepared baking pan.
  • Bake for 20 minutes, or until firm.
  • Meanwhile, beat together the heavy cream, cream cheese, vanilla, and liquid stevia. Mix well.
  • Once the carrot cake is ready, set on a cooling rack and let cool completely. Then, add the frosting, slice, and serve.