Low-Carb Keto Carrot Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spiced carrot cake layers made with almond and coconut flours, packed with pecans and shredded carrots, finished with sugar-free cream cheese frosting. Moist, tender, and naturally low-carb. A keto-friendly celebration cake.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 2 1/2 cups almond flour ((264g))
- 2 tablespoons coconut flour ((12g))
- 5 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 4 large eggs (at room temperature)
- 3/4 cup coconut oil (melted)
- 1 cup erythritol sweetener ((I used Swerve) )
- 2 teaspoons vanilla extract
- 3 cups carrot (grated and loosely packed )
- 1/2 cup pecans (diced (85g) plus additional for garnish (optional))
- 1/2 cup unsweetened coconut flakes ((27g))
- 8 ounces full fat cream cheese (at room temperature )
- 1/2 cup unsalted butter (softened to room temperature)
- 2 cups powdered erythritol sweetener ((I used Swerve))
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 40m
- Sodium
- 310mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 274mg
- Calcium
- 80mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.