Description
A deliciously moist, soft Keto carrot cake with cream cheese frosting, perfect for two servings.
Ingredients
Scale
- ¾ cup / 75g almond flour or ground almonds
- 2 tablespoon powdered sweetener
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- 1 teaspoon baking powder
- ½ cup / 100g grated carrot lightly packed
- 1 egg
- 2 tbsp / 28g butter, melted
- 1 tbsp / 15ml heavy cream
- 10 g / small handful walnuts, crushed
- 2 tablespoon full fat cream cheese
- 1 tsp powdered sweetener (optional)
Instructions
- Mix the dry ingredients – almond flour, cinnamon, pumpkin spice, baking powder, powdered sweetener and crushed walnut pieces – in a small bowl with a fork.
- Add the wet ingredients – grated carrot, egg, melted butter, heavy cream. Stir with a fork until a batter forms.
- Fill the carrot cake batter into 2 well-greased ramekins (or 1 Pyrex glass bowl). Microwave for 5 minutes at 800W (or 6 minutes at 700W).
- Turn the cake upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered sweetener). Decorate with more crushed walnuts and grated carrots, or eat straight from the ramekin!
Notes
- 6.5g net carbs per portion.
- Best results microwaving at 800 watts to soften the carrot and prevent overflow.
- Oven instructions: Bake at 175 Celsius / 350 Fahrenheit for around 15 minutes.
- For an egg-free version, omit the egg and add an additional tablespoon of heavy cream.
- If you don’t have pumpkin spice, substitute with ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ½ teaspoon cinnamon.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 444
- Sugar: 3.4g
- Fat: 40.7g
- Carbohydrates: 12.7g
- Fiber: 6.2g
- Protein: 12.5g