Ingredients
🥜 4 cups fine almond flour
🍬 1/2 cup granulated sweetener (we recommend Lakanto Classic Monkfruit)
🥕 1 cup shredded carrot, packed
🥚 4 large eggs (or flax eggs for a vegan option)
🧂 2 tbsp baking powder
🧂 1 tsp salt
🌿 Optional: 1 tsp pure vanilla extract, a handful of crushed walnuts, pinch of cinnamon
Instructions
1. Preheat your oven to 350°F (175°C). Grease two 8-inch cake pans and line them with parchment paper.
2. In a large mixing bowl, combine all the ingredients and stir well until fully mixed.
3. Spread the batter evenly into the prepared pans. (Tip: Use a second sheet of parchment to press down the batter for an even layer.)
4. Bake in the center of the oven for 20 minutes.
5. Once baked, allow the cakes to cool completely in the pans. This prevents them from breaking when you remove them.
6. Carefully run a knife around the edges and pop the cakes out. Frost with your favorite keto-friendly icing or the included cream cheese frosting recipe.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180 per slice
- Fat: 15g
- Carbohydrates: 3g
- Protein: 6g