Keto Carrot Cake

• Ingredients

• Cake

  • 1 Cup Allulose

  • 1/2 cup butter

  • 1/4 cup Coconut butter or MCT oil

  • 1 tsp vanilla

  • 4 eggs

  • 2 cups Almond Flour

  • 1/2 cup Coconut Flour

  • 1 tbs baking powder

  • 1 tbs Cinnamon

  • 1 tsp Nutmeg

  • 5 Medium Carrots, shredded = ~ 2 1/2 cups

  • 1 Cup Walnuts or Pecans, chopped

  Frosting

  • 8 oz Cream Cheese, softened

  • 4 tbs butter, softened

  • 1 Cup Allulose

  • 2 tsp Vanilla

  • 2 tsp Heavy Cream

• • Directions

  • Cake

    • Pre heat oven to 350 and line two 9 inch pans with parchment paper or grease a spring form pan

    • Beat butter and allulose together

    • Beat in eggs one by one

    • In another bowl, combine almond flour, coconut flour, baking powder, cinamon, and nutmeg

    • Stir flour mixture into the butter-egg mixture

    • Fold in the shredded carrots and chopped walnuts

    • Transfer the cake mixture evenly into the pans

    • Bake 30 mins, start to check after 20 mins for doneness.

• Directions

  • • Frosting

      • Beat cream cheese, butter, allulose together until fluffy

      • Add in vanilla and give it few more swirls

      • Add heavy cream one tbs by 1tbs until you get the consistency that the frosting can be spread easily

      • Spread the frosting over one of the cakes

      • Top with the second layer cake and repeat

      • Spread the left over frosting to the sides

      • Sprinkle the top with walnuts