Cake is something that should be part of any diet out there. As someone who follows a low carb diet, desserts are something I continue to enjoy on a regular basis. There is an unfair stigma that cake is a high carb dessert. When made with sugar and flour, that is the case. However, with a few simple swaps, you can replicate many popular cakes without all the carbs. My favorites include a German chocolate cake, lemon cake, and a carrot cake.
Are carrots keto friendly?
Carrots are one of the higher carb vegetables. Per one cup serving, there are 9 grams of net carbs. While eating carrots alone on a keto diet isn’t recommended, you can add into recipes without affecting the carb count too much. One delicious way to use it is in a carrot cake…low carb style! Why you’ll love this keto carrot cake recipe–
Just 3 grams net carbs. Each slice yields less than 3 grams of carbs, so no fears of kicking yourself out of ketosis. Made in one bowl. No multiple mixing bowls or kitchen mixers are required. No coconut flour. Unlike other low carb desserts, this cake doesn’t use any coconut flour. Instead, we use almond flour!
The texture of the cake is super moist and fluffy, with a tender crumb, and the frosting is creamy. The cake is sweet and with hints of spice, without being overpowering. This is the kind of cake that will have people sneaking a second slice, keto diet or not!
How do you make a low carb carrot cake?
The Ingredients
Almond flour- It is best to use blanched almond flour, not almond meal. While the latter can be used, you’ll need to adjust the cooking time to avoid the cake sinking in the middle. Baking powder and baking soda- A combination of the baking powder and soda is used to give the cake some fluffiness and rise. Cinnamon and nutmeg- A mix of the two spices are necessary for any good carrot cake! Salt- Brings out the sweetness of all the other ingredients. Eggs- Room temperature eggs. If you’d like to make this eggless, try one of these substitutes.Granulated sweetener of choice- I used a brown sugar substitute, but allulose will also work.Vanilla extract- A must for any excellent cake!Oil- Any neutral flavored oil can be used. I used vegetable oil, but canola and avocado oil can also be used. Carrots- Finely shredded carrots. Shredded coconut- Unsweetened shredded coconut flakes or finely milled coconut flakes (desiccated/macaron style) can be used. Shredded Apple- While apples are not technically keto, a small amount is used to give extra moisture and sweetness to the cake. It’s a replacement for pineapple, which is extremely high in carbs. If you are worried about using apples, you can also use shredded zucchini. Walnuts- Optional, but gives some delicious crunch throughout. Cream cheese frosting- I used a simple keto frosting.
The Instructions
Prepare the cake batter: Start by mixing your dry ingredients in a mixing bowl. Add the wet ingredients and mix-ins and mix until a smooth batter remains. Bake the cake: grease two 8-inch cake pans and lightly dust with extra almond flour. Evenly distribute the cake batter amongst the two pans and bake for 30-35 minutes, or until a skewer comes out clean. Cool the cake: Let the cakes cool completely. Frost, layer, and decorate: layer the cake with the frosting and let sit for 30 minutes, before serving.
Tips for success
For decorative purposes, I made this an 8-layer cake. None of the proportions change, each cake was just sliced into 4 thin pieces. Greasing and dusting the pan with flour prior to adding in the batter is important to ensure the cake can easily be removed. Avoid over-baking the cake, as it continues to cook as it is cooling down.
Storing and freezing instructions
To store: The cake should be stored in the refrigerator, covered, to ensure it does not become soggy in the middle and dry around the sides. The cake will keep fresh for up to 1 week.To freeze: Place slices of the carrot cake in a sealable container and store in the freezer for up to 6 months.
More keto cake recipes to try
Coconut cakeChocolate cakeBirthday cakeBundt cakeRed Velvet cake
