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A small round pate with a piece of carrot cake on it topped with walnuts, a grey kitchen towel on the background.
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5 from 1 vote

Gluten-free keto carrot cake recipe

This low carb, gluten-free, keto carrot cake is moist with cream cheese frosting and tastes exactly like your regular carrot cake. It's a great sugar-free low carb cake recipe to serve during any celebration.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Carrot cake, Gluten-free cake, Healthy cake, Keto cake
Servings: 8 slices
Calories: 521kcal
Author: Anna

Equipment

  • Two 8-inch (20cm) cake pans or springforms of the same size

Ingredients

  • 2 cup 200g almond flour
  • 2 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • ½ teaspoon xanthan gum
  • ½ teaspoon sea salt
  • 4 large eggs, room temperature
  • cup 120g granulated sweetener I use Sukrin
  • 2 tablespoon lemon juice
  • 3 tablespoon heavy cream room temperature
  • ½ cup 110g unsalted butter melted
  • 2 cup 200g carrots shredded
  • ½ cup 60g walnuts chopped
  • Zest of 1 lemon

FROSTING:

  • 11 oz 300g cream cheese, cold
  • cup 80g heavy whipping cream, cold
  • 5 tablespoon powdered sweetener
  • 2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350C (175C). Line the bottom and walls of two 8-inch (20cm) cake pans or spring forms with parchment paper.
  • In a large mixing bowl, mix together the almond flour, baking powder, ground nutmeg, ground cinnamon, xanthan gum, and salt. Set aside.
  • In another bowl, add sweetener and eggs and beat on high with a hand mixer for around 10 minute or until the mixture is pale yellow and tripled in size. Then, add the butter, heavy cream, and lemon juice. Beat on low for a few seconds or just until incorporated.
  • Add the dry ingredients to the wet ones. Using a spatula, fold in until no dry ingredients left.
  • Add the carrots, walnuts, and lemon zest and fold in again.
  • Divide the batter between two cake pans, spread evenly, and bake for around 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • When done, remove from the oven and leave to cool down in the cake pans for 5 minutes. Then, remove from the pans and place onto a rack and allow to cool down completely. If you plan to assemble the cake the next day, wrap each cake layer (completely cooled) with plastic wrap and refrigerate.

FROSTING

  • In a mixing bowl, beat all frosting ingredients using a hand mixer on a high speed until reaching stiff peaks, over 3-4 minutes.
  • Use frosting on a completely cooled cake. Refrigerate for up to 1 hour before serving.

Notes

NET CARB: 8g
Store in a fridge for up to 3 days.

Nutrition

Serving: 1slice | Calories: 521kcal | Carbohydrates: 12g | Protein: 12g | Fat: 49g | Potassium: 399mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5272IU | Vitamin C: 3mg | Calcium: 210mg | Iron: 2mg