Best Sugar Free Keto Carrot Cake
Ditch high-sugar bakery options. This viral sugar-free carrot cake pairs fine nut flours, sweet spices, and tangy cream cheese for pure execution.
Ingredients
- The Spiced Cake Batter
2½ cups (280g) superfine blanched almond flour
3 tbsp coconut flour
2 tsp double-acting baking powder
1½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
½ tsp fine sea salt
¾ cup unsalted butter (melted and cooled)
¾ cup granulated monk fruit allulose sweetener
4 large whole eggs (room temperature)
1½ tsp pure vanilla extract
1½ cups fresh carrots (finely grated, loosely packed)
¾ cup pecans (chopped)
- The Cream Cheese Frosting
8 oz block cream cheese (softened)
½ cup unsalted butter (softened)
¾ cup powdered monk fruit sweetener
1 tsp pure vanilla extract
Instructions
Preheat oven to 350°F (177°C). Line two 8-inch round cake pans with parchment paper and lightly spray with avocado oil spray.
Finely shred 1.5 cups of fresh carrots using the fine holes of a box grater.
Whisk almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt in a large bowl.
In a separate bowl, use a hand mixer to combine melted butter and sweetener. Beat in eggs one at a time, then stir in vanilla.
Fold wet mixture into dry flour bowl. Fold in grated carrots and pecans. Divide evenly into round pans.
Bake at 350°F for 28 to 33 minutes until golden and central toothpick comes out clean. Cool completely on wire racks.
Beat softened cream cheese and butter until fluffy. Add powdered sweetener and vanilla. Frost bottom layer, stack top layer, and cover top and sides. Chill 30 minutes before serving.
Notes
Shred Fine: Always use the finest grate on your box grater so the carrots blend smoothly into the flour. Cool Completely: Never frost warm cake layers, or the cream cheese will melt into a mess. Block Cheese Only: Use foil-wrapped cream cheese blocks for a thick, stable frosting. Chill to Set: Refrigerate the assembled cake for 30 minutes to make slicing clean and easy. Store Cold: Keep stored in the fridge for up to 5 days.