KetoSite
Carrot Cake
Low carb - moist, tender and easy to make with cream cheese frosting
INGREDIENTS:
⅓ cup (76g) softened salted butter
½ cup (100g) granulated sweetner
4 large eggs at room temperature
1 teaspoon (5mL) vanilla extract
3 TBS (45mL) unsweetened almond milk at room temperature
1 ½ cups (150g) blanched almond flour
2 tablespoons (14g) coconut flour
2 teaspoons (8g) baking powder
1 teaspoon (3g) ground nutmeg
1 teaspoon (3g) ground cinnamon
1 cup (110g) shredded carrots
¼ cup (25g) shredded coconut
Frosting
6 ounces (170g) softened cream cheese
¼ cup (60g) softened salted butter
½ cup (100g) powdered sweerner
½ teaspoon (3mL) vanilla extract
½ teaspoon (3mL) lemon juice (optional)
chopped walnuts (optional)
INSTRUCTIONS:
Cream butter and sugar
Add the eggs, milk, vanilla - whisk with mixer
Add dry ingredients and spices and mix with spatula - do not overwork
Paur into loaf pan and level with spatula
Bake at 350°F (180°C) for 40-45 minutes until toothpick is clean when inserted.
Let cool before adding frost
Mix chesecake, sugar, lemon and cover the cake. Drizzle chopped nuts
Yields 12 slices (1 slice per serving)
NET CARBS: 3.4g
FIBER: 2.9g
FAT: 24.0g
PROTEIN: 6.5g
CALORIES: 273