Keto Carrot Cake Recipe
Keto carrot cake is a tasty recipe made by Chene’ who is our family live in nanny (Au Pair) from South Africa. Chene’ is a gifted photographer and posts recipes and lifestyle images on her instagram page here. I loved this recipe and I think you guys will really enjoy the keto carrot cake recipe!
Keto Carrot Cake Recipe
Yield 24 Small Slices
1/3 Cup monk fruit sweetener
2 Tbs. vanilla extract
1 1/4 cup almond flour
1 cup coconut flour
2 teaspoons baking soda
1/4 teaspoon sea salt
1 and 1/2 teaspoon ground cinnamon
1/3 cup shredded coconut
1 and 1/4 Cup shredded carrots
14 Tbs. grass fed butter, melted
8oz grass-fed cream cheese, softened
1/2 cup grass fed butter softened
1 teaspoon vanilla extract
2 Tbs. grass-fed heavy cream
2 Tbs. powdered stevia
5 squirts vanilla liquid stevia
1 cup of chopped walnuts
1/2 cup of shredded coconut flakes
Cream cheese Icing:
Step #1: Beat together the cream cheese and butter for 2 minutes. Add sweetener and beat for 2-3 minutes until all mixed together.
Step #2: Add the vanilla and 1 tbsp heavy cream, beat to combine. Add more heavy cream and beat to until fluffy.
For The Keto Carrot Cake Layers:
Step #1: Preheat oven to 350 F. Line the bottoms of two 8-inch cake pans with parchment paper. Grease over the parchment and the sides of the pans. Set a side.
Step #2: In the bowl of a stand mixer, fitted with the paddle attachment, beat together the eggs and monk fruit sweetener for 5 minutes on medium-high speed, until fluffy. Add vanilla extract.
Step #3: In a bowl, sift together the coconut flour, almond flour, salt, cinnamon and baking soda. Fold the dry ingredients into the egg mixture.
Step #4: Add the coconut, stir to combine. Add carrots, mix to combine.
Step #5: Add the melted butter at the end, mix to incorporate.
Step #6: Divide the batter between both pans. Bake for 30-3 minutes, until the tops are set and toothpick inserted comes out clean.
Step #7: Let the cakes cool inside the pans for 10-15 minutes, then carefully invert onto a cooling rack. Let them cool completely.
Step #1: Spread icing over first layer of carrot cake. Carefully place second cake on top of already icing cake. Icing the top layer of the cake.
Step #2: Top cake off with chopped walnuts and sprinkle with coconut shavings.
Serving Size 1 slice
Amount Per Serving
% Daily Value
Total Fat 24 g
Total Carbohydrates 4 g
Dietary Fiber 2 g
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The nutrition info is based around the ingredients above. The ingredients that are harder to find, we have specific amazon links for so you know what they are and can easily order those. To keep this a keto recipe, the sweeteners that you can use include stevia, monk fruit, xylitol and erythritol or Swerve.
I like using stevia and monk fruit as my main keto sweeteners because they offer more nutritional value and are more well tolerated than the sugar alcohols. I personally get bloated if I use too much xylitol or erythritol. However, I know many people who do great with sugar alcohols and prefer them over stevia.
This recipe does use a lot of dairy and if you are dairy sensitive, you may consider replacing the butter with ghee and the cream cheese with almond cream cheese from Kite Hill.
Dr Jockers Comments:
Everyone loves carrot cake, but this classic recipe is full of inflammatory grains and sugar. This keto carrot cake version we made is a low-carb, keto dessert recipe that tastes amazing and will help you burn fat for fuel!
Our goal is to always use the most nutrient dense ingredients, so it is important to get pasture-raised eggs and grass-fed dairy. When these animals are fed grass, they have more anti-inflammatory omega 3 fatty acids, conjugated linoleic acid and fat soluble vitamins A, D, E, and K2. Do your best to source grass-fed dairy for the best health benefits and it is better for our environment as well!!
We have lots of healthy fats from the cream cheese, butter, eggs, coconut and walnuts. The cream cheese, eggs and walnuts also give us high quality protein. The cinnamon and carrots provide us with anti-oxidants and the almond flour, walnuts and coconut flakes give us the prebiotic fiber to support our microbiome.