Keto Carrot Cake with Almond Flour
Sugar-free, Low-Carb, Gluten-Free
Looking for a delicious keto carrot cake recipe? Now you don’t have to feel guilty when you want to indulge in this sweet treat. Made with almond flour and sugar-free gives you a low carb, guilt and gluten-free pleasure that is indistinguishable from regular carrot cake.
8
Servings
429
Calories
40.2g
Fat
10.5g
Protein
5.6g
Net Carb
8.7g
Total Carbs
FEATURED COMMENT
“Made this last weekend (double batch) & it is spot-on!! Absolutely delicious!! People preferred it over Nothing Bundt Cakes’ carrot cake that someone else bought!! Clean carrot cake for the win!!️. It’s going in the holiday family cookbook, permanently! Thank you!!!“
➥ from YouTube subscriber @faithfueledhealth2917
Can a carrot cake be sugar free and keto?
Carrot cake is a favorite cake loved by many.
It is probably my most popular keto dessert recipe on my social media although a close rival is my keto chocolate cake and my New York style keto cheesecake.
Everyone who tries this sugar-free cake, loves it as well as their non-keto friends and family! I especially love it in the Spring and around Easter because that’s when we typically see traditional carrot cake in the bakery or on the dessert table. I was tired of missing out so I created this keto carrot cake recipe with cream cheese frosting because I needed to satisfy my occasional craving.
What sets this low carb cake recipe apart
- Uses REAL carrots – Using real carrots helps give this cake a spongy texture and helps keep the almond flour based cake from drying out. Using real grated carrots in this recipe not only produces authentic carrot cake flavor but it provides moisture to the cake too. The result is a cake that is moist and full of carrot and spice flavors because it is made using shredded carrot.
- No coconut flour – Coconut flour tends to be more dense since it absorbs moisture readily. The result will be a denser cake instead of one that is light and airy.
- No carrot flavoring extracts – Many keto carrot cake recipes use carrot cake flavoring extract instead of actual carrots. They do this because some keto police say that carrots aren’t keto. But that’s not true. As long as you aren’t consuming a ton a carrots, the occasional carrot isn’t going to budge your carb limit that much.
You will be sold once you make this low carb carrot cake and so will your guests. Just cover with frosting and if desired, top with chopped walnuts or nuts.
Keto Carrot Cake Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Sugar-Free Almond Flour Carrot Cake Ingredients
1 ½ cup almond flour - ½ cup granulated sugar free sweetener
- ¼ cup of brown sugar substitute
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- 1 cup loosely packed grated carrots (from one medium sized carrot)
- 4 egg
- 4 tablespoons unsalted butter, melted
- ½ teaspoon vanilla
- ½ cup chopped pecans
Sugar Free Frosting Ingredients
- 8 oz cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 tablespoon sour cream or plain yogurt
- ½ teaspoon vanilla
- ½ cup confectioner’s sugar-free sweetener
Keto Carrot Cake with Almond Flour Directions
-
Preheat
Preheat oven to 350 degrees.
-
Prepare the cake pan
Grease the bottom and sides of one large circle cake pan or two 6 inch pans. Line the bottom with a circle of parchment paper.
-
Whisk
Whisk together all the dry ingredients.
Ingredients
- 1 ½ cup almond flour
- ½ cup granulated sugar-free sweetener
- ¼ cup of brown sugar substitute
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
-
Mix up the ingredients
Add the carrot, eggs, butter, vanilla extract to the dry ingredients and mix until combined.
Ingredients
- 1 cup loosely packed grated carrot
- 4 eggs
- 4 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
-
Stir in the nuts
Stir in the pecans.
Ingredients
- ½ cup chopped pecans
Quick Tip
Can leave these out if you don't like nuts. -
Scoop & bake
Scoop batter into prepared baking pans (fill halfway). Bake at 350°F for 22-30 minutes. 22-25 minutes for 6 inch pans and 25-30 minutes for 8 inch. Bake until set in the middle.
Quick Tip
Do not overbake or the cake will be dry. -
Cool down
Let cool completely before frosting.
Quick Tip
Run a knife around the edges to loosen the cake once removed from oven. Flip onto a wire rack once cake is cool to the touch. -
Make your frosting
For the frosting, whip together cream cheese, butter, vanilla, and sour cream. Slowly add in the powdered sweetener and continue to whip for another 2-3 minutes or until fluffy. Top with nuts if using, like chopped walnuts or more pecans.
Ingredients
- 8 oz cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 1 tablespoon sour cream or plain yogurt
- ½ teaspoon vanilla extract
- ½ cup powdered sugar-free sweetener
being diabetic, keto was my choice. its super hard to go without sugar and at times I have failed. I found you on YouTube and you have been a lifesaver for me. husband topped out at 286 and finally agreed to do this with me as well. this cake was so easy to put together but I did add just a tiny bit of water to the icing so it was a bit smoother. we love it and its the perfect fix to the cravings. Thank you for all you do. Im a fan forever
This mixture comes out far too dry and I even used extra large eggs. Don’t understand how this makes a cake at all, my mixture is more like a cookie dough.
The mixture should look like it does in the photos and video. Did you substitute ingredients? It sounds like you forgot one or added too much of a dry ingredient or maybe didn’t melt the butter. No one has reported this before.