Hey friends! 👋 I’m so excited to share one of my all-time favorite keto desserts with you — this moist and perfectly spiced keto carrot cake. 🥕💛 Whether it’s for a weekend treat or a special occasion, this cake always hits the spot. I love how it brings that cozy, homemade feel without blowing up your carb count. Let’s get baking!

Summary: This delicious keto carrot cake is rich, moist, and full of warm spices like cinnamon and nutmeg. Topped with silky cream cheese frosting, it's everything you love about classic carrot cake — minus the carbs! A perfect guilt-free dessert for keto dieters.

📝 Ingredients:

Cake:

• 2 cups almond flour
• ½ cup coconut flour
• 1½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• 4 large eggs
• ¾ cup erythritol or monk fruit sweetener
• ½ cup unsalted butter, melted
• 1 tsp vanilla extract
• 1½ cups grated carrots
• ½ cup chopped walnuts (optional)

Frosting:

• 8 oz (225g) cream cheese, softened
• ¼ cup butter, softened
• ⅓ cup powdered erythritol
• ½ tsp vanilla extract

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Line or grease an 8-inch round cake pan.
2. In a bowl, mix all dry ingredients: almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat eggs with sweetener, melted butter, and vanilla.
4. Stir in grated carrots and walnuts (if using).
5. Combine wet and dry ingredients until smooth. Pour into the pan.
6. Bake for 30–35 minutes or until a toothpick comes out clean. Let cool completely.
7. For the frosting, beat all ingredients until fluffy. Frost cooled cake and refrigerate before slicing.

📌 Tips:

• Make it nut-free by skipping walnuts or using sunflower seeds.
• Add 2 tbsp shredded coconut for extra texture.
• Double the recipe for a layered celebration cake.

🍽️ Nutrition (per slice, approx. 1/10):

• Calories: 320
• Net Carbs: 5g
• Protein: 8g
• Fat: 29g