My spouse adores carrot cake. For his birthday, I wanted to see how low carb I could make it.
This keto carrot cake recipe uses almond flour, chopped walnuts, and a minimal quantity of carrot to make a moist (and delicious) cake! It's so excellent, I've made it several times.
The photographs simply don't do it justice. se Frosting: Low Carb Carrot Cake
Ingredient For the cake (liquid) – 3 tbsp butter softened – 1 squirt liquid sweetener to personal taste – 1/2 tsp vanilla essence – 1 tbsp unsweetened soy milk – 2 whole eggs room temperature
For the cake (dry) – 9 tbsp almond flour – 1 tbsp coconut flour – 1/2 tbsp baking powder – 1 tsp ground cinnamon – 1/4 tsp all spice essential, don't skip! – 150 grams finely grated carrot around 1/2 cup or 1 small carrot – 15 whole walnuts finely chopped
Another thing I like about this cake is its tiny size, which makes it ideal for keto desserts in a two-person household.
. It really helps with portion management! This batter mixture is divided in half to produce two little cakes with a diameter of around 4.5 inches (12 cm), which are then layered.
A single carrot will do for this cake, as it only requires around half a cup of shredded carrot.
My grocer only sells them in large bunches, so I bought one of the tiny packets of micro snack carrots.
This is my first cream cheese frosting, and it is very fantastic. I wanted to devour it directly from the bowl.
It contains equal parts butter and cream cheese; feel free to alter as needed.
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