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A partially eaten, frosted bundt cake on a white plate. The cake is topped with chopped nuts and orange zest. A small slice is placed on the wooden surface next to the plate, also showing its frosting and toppings. A fork is nearby.
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Keto Friendly Almond Flour Carrot Cake Recipe

Prep Time 10 minutes
Cook Time 44 minutes
Author Brooke Burks

Ingredients

For the Almond Flour Carrot Cake

  • 1.5 cups almond flour
  • 1/4 cup brown sugar replacement
  • 1/4 teaspoon baking soda
  • 1.25 teaspoon ground cinnamon
  • 1/2 cup granulated sugar replacement
  • 1.5 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup carrots grated
  • 4 tablespoon butter melted
  • 1/2 cup pecans chopped
  • 4 eggs

For the Cream Cheese Frosting

  • 4 oz cream cheese softened
  • 4 tablespoons half and half
  • 1/2 teaspoon vanilla
  • 1 cup confectioners sugar replacement

Instructions

For the Cake

  • Preheat the oven to 350. In a large bowl combine almond flour, brown sugar replacement, baking soda, cinnamon, granulated sugar replacement, baking powder, salt and nutmeg. Whisk or sift to combine.
    1.5 cups almond flour, 1/4 cup brown sugar replacement, 1/4 teaspoon baking soda, 1.25 teaspoon ground cinnamon, 1/2 cup granulated sugar replacement, 1.5 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon nutmeg
  • Mix in eggs one at a time. Add in melted butter and mix well. Fold in grated carrots and pecans. Pour evenly in pan or pans sprayed well with cooking spray. Bake at 350 until internal temperature of cake is 205. 45 to 60 minutes.
    1 cup carrots, 4 tablespoon butter, 4 eggs, 1/2 cup pecans
  • Allow cake to cool completely.

For the Frosting

  • In a medium bowl, combine softened cream cheese, vanilla, half and half and confections sugar replacement. Mix with a hand mixer until smooth. Frost cooled cake.
    4 oz cream cheese, 4 tablespoons half and half, 1/2 teaspoon vanilla, 1 cup confectioners sugar replacement

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 181kcal | Carbohydrates: 27g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 56mg | Sodium: 231mg | Potassium: 81mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1722IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
**For added garnish, roast some extra grated carrots and chopped pecans with a small amount of brown sugar replacement at 425 for a few minutes until golden brown.

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