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Keto Carrot Cake

Keto Carrot Cake

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Keto Carrot Cake


Carrot Cake

  • 1/2cup / 100g  shredded/grated carrot
  • 1egg
  • 2tbsp  butter, melted
  • 1tbsp  double cream / heavy cream
  • 3/4 cup / 75g almond flour or ground almonds
  • 10g / small handful walnuts, crushed
  • 2tbsp  powdered erythritol
  • 2tsp  cinnamon
  • 1tsp  pumpkin spice / mixed spice
  • 1tsp  baking powder

Cream Cheese Frosting

  • 2tbsp full fat cream cheese
  • 1tsp  powdered erythritol optional


  1. Mix your dry ingredients – almond flour, cinnamon, pumpkin spice, baking powder, powdered erythritol and crushed walnut pieces.
  2. Add the wet ingredients- grated carrot, egg, melted butter, double / heavy cream.
  3. Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 pyrex glass bowl and microwave 5 minutes at 800W (or 6 minutes at 700W).
  4. Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol). Decorate with more crushed walnuts and grated carrot. Or eat straight from the ramekin!

Servings 2


Calories: 444kcal | Carbohydrates: 12.7g | Protein: 12.5g | Fat: 40.7g | Fiber: 6.2g | Sugar: 3.4g

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