KETO CARROT CAKE WITH CREAM CHEESE FROSTING

This recipe for Keto Carrot Cake with Cream Cheese Frosting is the PERFECT spring time dessert. With only 3 net carbs per slice it’s a great, low carb alternative to traditional carrot cakes. Serve it as is – or toss in some chopped pecans for some extra crunch!

Despite the snow that we have been getting this week here in southern Indiana – it is officially spring time! This carrot cake is perfect for springtime gatherings such as Easter or mothers day and with the carbs super low, it would also be a great anytime treat!

Ingredients

For the cake:
1/2 cup erythritol (granular or confectioners)
5 tbsp butter softened
4 large eggs
2 tbsp unsweetened almond milk
1 tsp vanilla
1 1/2 cups Almond flour
2 tbsp coconut flour
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup carrot (about 1 large carrot) finely grated
For Cream Cheese Frosting:
4 oz cream cheese softened
2 tbsp butter softened
1 tsp vanilla
1 tbsp heavy cream
1/4 cup confectioners erythritol

Instructions

For the Cake:
Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.
In a large bowl, beat together the erythritol and butter until fluffy.
Beat the eggs in, then the almond milk and vanilla.
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for full instruction please see : www.thismomsmenu.com