Carrot Cake – Keto

Advanced & Core Plan

Serves 8

This is a healthified version of a classic.  Although you don’t want to be eating a lot of carrots on the Advanced Plan or Keto diet, having them in moderation is fine.  This cake is moist and tasty and presents well in a cast iron pan for a rustic look.

Cake

2 3/4 cups almond flour
1 cup unsweetened shredded coconut
1 1/4 cups granulated monkfruit sweetener or erythritol or xylitol
2 teaspoons aluminum free baking powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
6 large organic eggs
1/2 cup avocado oil or melted coconut oil
1/4 cup coconut or almond milk
2 cups grated carrots
1 tablespoon vanilla extract
1/2 cup walnut or pecan pieces

Icing:

1 8oz block organic cream cheese
1 cup powdered monkfruit sweetener or erythritol or xylitol
½ cup organic heavy whipping cream
1 teaspoon vanilla extract
1/2 cup pecan pieces

Preheat the oven to 350° F
Grease a 10.5 inch cast iron skillet with coconut oil or butter or line the bottom with a piece of parchment paper.
In a large bowl combine all of the cake ingredients, mix until smooth. Pour the batter into the prepared skillet. Bake for 60 minutes.  When there are 20 minutes left, cover the cake with foil to avoid burning on the top. Cool completely before frosting.
To prepare the frosting, combine the cream cheese, monkfruit sweetener, and heavy whipping cream in a medium bowl and beat with a hand mixer on high until light and fluffy. Ice the cake then sprinkle with pecan pieces. Refrigerate until ready to serve.

 

Published by

smartmeals

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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