Keto Carrot Cake Loaf with Cream Cheese Frosting
Equipment
- 5" x 9" Loaf Pan
- Stand Mixer or Hand Mixer
Ingredients
Loaf Cake
- 1.5 Cups Grated Carrot Approx. 85 Grams.
- 1.5 Cups Almond Flour
- 3 Tbsp Coconut Flour
- 3/4 Cup Swerve Brown Sugar (Recommended) Or Erythritol.
- 3 Eggs
- 3 Tbsp Heavy Whipping Cream
- 1/2 Cup Butter
- 1/4 Cup Chopped Pecans
- 2 Tbsp Plain Yogurt
- 2 Tsp Baking Powder
- 2 Tsp Baking Soda
- 2 Tsp Cinnamon
- 1/4 Tsp Salt
- 1/4 Tsp Ground Nutmeg
- 1/4 Tsp Ground Ginger
Cream Cheese Frosting
- 113 Grams Cream Cheese Room Temperature.
- 1 Cup Swerve Confectioners Icing Sugar Or Equivalent.
- 2 Tbsp Butter Room Temperature.
- 1 Tsp Pure Vanilla Extract
Instructions
Loaf Cake
- Preheat oven to 350°F.
- Beat the butter and cream on low for about 3 minutes until light and fluffy.
- Meanwhile, whisk together the almond flour, coconut flour, baking powder and salt.
- Once the butter and cream is light and fluffy, continue beating the mixture and slowly add in the granulated sweetener.
- When the sugar is dissolved, beat in the eggs and vanilla.
- Gently whisk in the flour mixture and softened cream cheese until combined.
- Finally, gently fold in grated carrot.
- Scoop the mixture into a prepared loaf pan. Level and smooth out the mixture.
- Bake in the oven for 50-60 minutes. Insert a toothpick into the center of the cake to see if it's done. If the toothpick comes out with a few moist crumbs, it is done cooking.
- Check the cake after 30-40 minutes. If it is browning too quickly, cover loosely with aluminum foil.
- Cool the loaf in the pan for about 15 minutes. Afterwards, gently lift the cake out from the pan and allow to cool completely on a cooling rack.
Cream Cheese Frosting
- Beat together the softened cream cheese, icing sugar, butter and vanilla extract.
- Once the cake has cooled, top the cake with the cream cheese frosting and chopped pecans.
- Enjoy!
Notes
Nutrition Information (8 Servings):
- 406 Calories
- 7.7g Carbohydrates
- 3.8g Fiber
- 37.3g Fat
- 9.5g Protein