Often, diet desserts have some sort of compromise: “dry”, “almost the same”, “not so good, but you can have it”, etc. In this case, there are no compromises! Carrot cake is great! Don’t tell loved ones and guests that it’s keto or diet or whatever – just gorgeous carrot cake!
Cooking Time 52 min.
Portion quantity 12
Ingredients :
To make this Carrot Cake recipe You will need:
Almond flour 240g
Coconut shavings 60g
Ground Cinnamon 1 tsp.
Ground ginger 1 tsp.
Leavening powder 2 tsp.
Egg 5 Eggs
Erythritol 100+75 grams
Butter melted 200 g
Grated carrots 220 g
Walnuts chopped 60 g
Cream cheese 220 g
Butter, cold 60g
Step 1
Preheat the oven to 175°C. Prepare three 15 cm baking pans: grease the edges with butter and line the bottom with parchment.
Put the carrots in a colander to remove excess moisture.
Step 2
Mix together the flour, coconut flakes, cinnamon, ginger, and baking powder and set aside.
Whisk the eggs and 100g of erythritol for 3-5 minutes. Add the melted butter and whisk. Add the dry mixture and mix until smooth. Add carrots and nuts and mix thoroughly.
Step 3
Pour batter into molds and bake for 20-25 minutes until tender. Remove from the oven and cool completely.
Step 4
Whisk the cold butter and 75g of erythritol, add the cream cheese and whisk until smooth.
Step 5
Place one cake on a rack/tray, top with 1/3 of the cream, then the second cake, the cream, the third, and the cream again. Put the cake in the fridge for a couple of hours.
Enjoy!
Energy Content for one serving
Calories from fat 332
Calories: 419
Fats: 36.9g
Carbohydrates: 12.0 g
Fiber: 8.8 g
Digestible carbohydrates: 3.2 g
Protein: 7.5 g
