Healthy Keto Carrot Cake: No Sugar No Flour Recipe (Print Version)
Healthy Keto Carrot Cake recipe with no sugar or flour. Enjoy a moist, flavorful dessert that fits your low-carb lifestyle. Easy to make and guilt-free!
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Golden Cake Foundation
01 -
2 cups almond flour, superfine
02 -
4 large eggs
03 -
1/2 cup unsalted butter, melted (or coconut oil)
04 -
3/4 cup erythritol-monk fruit blend sweetener
05 -
2 tsp vanilla extract
06 -
2 tsp baking powder
07 -
1/2 tsp sea salt
→ Earthy Spice & Texture Boost
08 -
2 cups shredded carrots (about 3-4 medium carrots)
09 -
2 tsp ground cinnamon
10 -
1/2 tsp ground nutmeg
11 -
1/4 tsp ground ginger
12 -
1 cup chopped pecans
→ Velvety Keto Frosting
13 -
8 oz full-fat cream cheese, softened
14 -
1/2 cup unsalted butter, softened
15 -
1/2 cup powdered erythritol-monk fruit blend sweetener
16 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan. In a large bowl, whisk together 2 cups almond flour, 2 tsp baking powder, 1/2 tsp sea salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger.
02 -
In a separate bowl, beat 4 large eggs. Add 3/4 cup erythritol-monk fruit blend sweetener, 1/2 cup unsalted butter (melted), and 2 tsp vanilla extract. Whisk until well combined and smooth. This forms the delicious foundation for your No Sugar No Flour Carrot Cake (Healthy & Keto).
03 -
Pour the wet ingredients into the dry mixture. Mix until just combined, being careful not to overmix. Gently fold in 2 cups shredded carrots and 1 cup chopped pecans. The vibrant batter for your No Sugar No Flour Carrot Cake (Healthy & Keto) is now ready.
04 -
Pour the batter evenly into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
05 -
While the cake cools, prepare the frosting. In a medium bowl, beat 8 oz full-fat cream cheese (softened) and 1/2 cup unsalted butter (softened) until light and fluffy. Gradually add 1/2 cup powdered erythritol-monk fruit blend sweetener and 1 tsp vanilla extract, beating until smooth and creamy.
06 -
Once the No Sugar No Flour Carrot Cake (Healthy & Keto) is completely cool, spread the velvety keto frosting evenly over the top and sides. Garnish with extra chopped pecans if desired. Slice and serve immediately, or chill for firmer frosting.
# Notes:
01 -
Store leftover cake covered in the refrigerator for up to 5 days. It often tastes even better the next day!
02 -
For a dairy-free option, substitute the unsalted butter in the cake with 1/2 cup coconut oil. Ensure cream cheese and butter for frosting are very soft for a smooth consistency.
03 -
Feel free to adjust the amount of cinnamon, nutmeg, and ginger to your personal preference. A pinch of allspice can also be a lovely addition.
04 -
For an extra nutty flavor, lightly toast the chopped pecans in a dry skillet for a few minutes before adding them to the batter.
# Tools You'll Need:
01 -
9-inch round cake pan
02 -
large mixing bowl
03 -
electric mixer
04 -
measuring cups and spoons
05 -
rubber spatula
06 -
whisk
07 -
box grater
08 -
parchment paper
09 -
cooling rack
# Nutrition Facts (Per Serving):
Calories: 487 kcal
Total Fat: 46 g
Total Carbohydrate: 34 g
Protein: 9 g