Description
A delicious and moist keto-friendly carrot cake made with almond flour and sweetened with a keto sweetener, perfect for satisfying your sweet tooth while staying low-carb.
Ingredients
Scale
- 3 large eggs
- 1 cup plain Greek yogurt
- 1/2 cup melted coconut oil
- 2/3 cup granulated keto sweetener
- 2 cups almond flour
- 2 tsp baking powder
- 2 tsp cinnamon
- Pinch of salt
- 1 small carrot, grated
- Unsweetened coconut (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan or cake tin with parchment paper.
- In a large bowl, whisk together the eggs, Greek yogurt, and melted coconut oil until smooth.
- Add in the granulated keto sweetener and blend until fully incorporated.
- Fold in the almond flour, baking powder, cinnamon, and salt.
- Grate the carrot and fold it into the batter along with unsweetened coconut if desired.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 40-50 minutes, checking for doneness with a toothpick.
- Let the cake cool before slicing. Optionally, top with cream cheese or Greek yogurt frosting.
- Store leftovers in the fridge.
Notes
Perfect as a breakfast or dessert treat. For extra flavor, add in nuts or dried fruits if carbs allow.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 186mg