Keto Carrot Cake

Step 1

To make keto carrot cake:Preheat the oven to 350 degrees. Spray two 8-inch or 9-inch round cake pans with nonstick cooking spray. Line the bottom of the cake pans with parchment paper for easy removal. Set aside.

Step 2

In a large mixing bowl, whisk together eggs, heavy cream, oil, sour cream, vanilla, and keto sweeteners until combined. Add in shredded carrots and stir.

Step 3

In a separate large mixing bowl, whisk together almond flour, baking powder, cinnamon, allspice, and salt. Add in chopped nuts and stir.

Step 4

Pour dry ingredients into wet ingredients and mix them together just until all ingredients have combined.

Step 5

Pour cake batter evenly into both cake pans. Bake in preheated oven for 30 minutes.

Step 6

Remove the cakes from the oven and let the cakes cool completely before frosting.

Step 7

To make keto cream cheese frosting:With a hand mixer and mixing bowl, cream together the butter and cream cheese for a minute or so until combined. Whip in the vanilla extract and heavy cream. Add the Swerve confectioners to the bowl, and mix until creamy and well combined, about one minute.

Step 8

Place one cake layer on a cake stand or plate. Add a thin layer of frosting to the first cake. Add the second carrot cake on top of the frosted cake. Continue to frost the sides and top. Add chopped pecans and a sprinkle of cinnamon (optional).

Step 9

Slice, serve, and enjoy!