Diabetes-Friendly Recipes
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Keto Carrot Coconut Cake with Cream Cheese Frosting

Servings: 8
Prep time:
Cook time:
Total: 45 minutes

Ingredients

  • ¾ cup almond butter
  • 3 tablespoons coconut oil, melted
  • ½ cup granulated erythritol (such as Swerve Granular)
  • 1 ½ teaspoons baking soda
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • 1 cup carrots, grated
  • 2 tablespoons unsweetened flaked coconut
  • 3 eggs
  • Ingredients for frosting:
  • 4 tablespoons butter, softened
  • 4 tablespoons cream cheese, softened
  • 2 tablespoons granulated erythritol (such as Swerve Granular), or to taste

Directions

  1. Preheat oven to 325. Line an 8x8 inch square baking dish with parchment paper. Grease with coconut oil on a paper towel. Set aside.
  2. Measure almond butter and place in a medium bowl. Add coconut oil through flaked coconut. Mix well in a stand mixer to combine.
  3. In a separate stand mixer bowl, mix eggs well with a whisk attachment (or a hand mixer if you prefer). Fold eggs into almond butter batter.
  4. Spread batter into prepared pan. Bake at 325 for 25 to 30 minutes (check for doneness with a toothpick; middle may jiggle slightly but still be done with the toothpick test). Do not overcook.
  5. While cake cools, prepare frosting. Spread on top of cake and refrigerate until serving.

Nutrition Information

Per Serving (1/8 piece): 330 calories (82 % calories from fat), 8g protein, 31 g total fat (14 g saturated fat), 22 g carbohydrates (4 g net carbs*), 3 g fiber, 3 g sugar, 15 g erythritol, 95 mg cholesterol, 210 mg potassium, 529 mg sodium *Net carbs=the amount of carbohydrate that affects blood sugar (fiber and erythritol are subtracted from total carbohydrates because they aren’t absorbed by the body).
 

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