Greetings to all my fitness freaks from Austin, the man behind Beyond The Bayou Blog. Today, I bring you all a recipe that is not only gonna satisfy your sweet tooth but at the same time will also not gonna overwhelm you with the regret you usually have after having your favorite dessert. So presenting to you all one such low-calorie recipe: Keto Carrot Cake.
For a quick answer to your why keto carrot cake? Let me tell you this is a recipe involving low-carb ingredients like almond flour or coconut flour, which are higher in healthy fats and lower in carbs compared to regular flour and not gonna disturb your diet routine.
I remember I learned this recipe from one of my cousins who is a nutritional and health coach and often suggests some healthy recipes to her clients to help them satisfy their cravings. I overheard my cousin talking about Keto Mug Cake, Protein Mug Cake, and keto carrot cake and I found the last one along with its concept pretty interesting and asked her the recipe for it. Finally today we are gonna kick start our journey of being healthy without making compromises. So, bring your apron, gather your equipment, and be ready for a quick guide to today’s recipe. You can also serve this recipe during Easter gathering.
Healthy Keto Carrot Cake Recipe
Equipment
- Oven
- Large circle cake pan or two 6-inch pans
- Parchment Paper
- Whisk
- Mixing Bowl
- Spatula
- Cooling Rack
- Hand or stand mixer
Ingredients
For Carrot Cake:
- 1/2 cup granulated sugar free sweetener
- 1,1/2 cup almond flour
- 1/4 cup brown sugar substitute
- 1,1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1,1/4 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ground cloves
- 1 cup oosely packed grated carrots
- 4 egg
- 4 tbsp unsalted butter, melted
- 1/2 tsp vanilla
- 1/2 cup chopped pecans
Sugar Free Frosting:
- 8 oz cream cheese, softened
- 5 tbsp unsalted butter, softened
- 1 tbsp sour cream or plain yogurt
- 1/2 tsp vanilla
- 1/2 cup confectioner’s sugar-free sweetener
Instructions
- Preheat oven to 350°F and prepare cake pans by greasing and lining with parchment paper.
- Whisk together dry ingredients in a mixing bowl.
- Mix in carrots, eggs, butter, and vanilla extract until combined.
- Stir in pecans.
- Scoop batter into pans and bake according to size until set in the middle.
- Let cakes cool completely before frosting.
- Make frosting by whipping together cream cheese, butter, vanilla, sour cream, and powdered sweetener.
- Top with nuts if desired.
Nutrition
Time for The Tips!
- Room Temperature Ingredients: Ensure your eggs, butter, and cream cheese are at room temperature before mixing. This helps them blend more evenly into the batter and frosting, resulting in a smoother texture.
- Proper Greasing: Use a pastry brush or paper towel to evenly grease the cake pans, ensuring every nook and cranny is covered. This prevents sticking and ensures easy removal of the cake after baking.
- Even Batter Distribution: When scooping the batter into the cake pans, use a spatula to spread it evenly and level the surface. This helps the cake bake uniformly, preventing lopsided layers.
- Check for Doneness: Oven temperatures can vary, so it’s essential to check the cakes a few minutes before the minimum baking time is up. Insert a toothpick into the center of the cake—if it comes out clean or with a few moist crumbs, it’s ready.
- Cooling Completely: Allow the cakes to cool completely in the pans before attempting to remove them. This prevents them from breaking apart and ensures they retain their shape.
- Frosting Consistency: For a smooth and fluffy frosting, make sure your cream cheese, butter, and sour cream are well softened before whipping. Gradually add the powdered sweetener to avoid clumps and continue whipping until light and creamy.
- Customize Your Frosting: Feel free to customize your frosting with additional flavors like cinnamon or nutmeg for a seasonal twist. You can also sprinkle toasted coconut or chopped nuts on top for added texture and flavor.
