Low Carb Carrot Cake

keto carrot cake.jpg


5 eggs

200g butter, melted

3 tbsp granulated natvia (or other natural sweetener of choice)

2 tsp vanilla

300g carrots, grated/shredded

50g walnuts

50g unsweetened coconut, shredded or desiccated

150g almond meal

2 tsp baking powder

1 tsp ground cinnamon

1 tsp mixed spice

1 tsp ginger

Cream Cheese Frosting

200g cream cheese, softened

1-2 tsp granulated sweetener, natvia etc

1-2 tsp lemon juice

1 lemon, zested (for decorating)


Pre-heat oven to 180 degree Celsius.  Line a 20cm round cake tin and grease . Beat eggs, melted butter, sweetener and vanilla together until light and fluffy.  Add grated carrot, walnuts, coconut, ground almonds, baking powder and spices and mix until well combined.  Transfer mixture into prepared cake tin and bake for about 35-40 minutes (until skewer comes out clean when tested).  Allow to cool in tin 10 minutes before turning out onto a wire cooling rack.  To make frosting place all frosting ingredients into a small bowl and beat with a whisk until well combined.  Layer on top of cake and place lemon rind on top.  Enjoy  Serves 10

Calories 321       Fat 31.6g     Carb 5.8g     Protein 5.7g  per serve

original recipe from www.ditchthecarbs.com