The BEST Keto Carrot Cake
This is the BEST keto carrot cake recipe!
Equipment
- 4-inch mini cake pan
- muffin pan
- silicone muffin liners
Ingredients
- 1 stick 114 grams butter melted
- 1 large 50 grams egg
- 1 tsp 5 grams vanilla extract
- 1/2 cup 56 grams almond flour
- 1 tbsp 9 grams coconut flour
- 1/2 cup 35 grams shredded carrots
- 1 tsp 5 grams cinnamon
- 1 pinch 1 gram ground cloves
- 1 pinch 1 gram nutmeg
- 1 tsp 5 grams baking powder
- 1 tsp 5 grams baking soda
- a pinch of salt
- sweetener: This is up to you, use whatever type you prefer!
Instructions
- Preheat the oven to 350ยบ. Grease mini cake pans or line a muffin tin with parchment liners.
- Melt the butter in a mixing bowl, then add the egg and vanilla extract. Stir very well, incorporating the egg and butter completely together.
- Add the remaining dry ingredients to the butter and egg mixture. Stir very well.
- Pour the batter into the cake pans or cupcake liners and bake. For the small cakes, I baked them for 15 minutes. Cupcakes may take a few minutes less. Test with a wooden skewer to ensure the centers are throughly baked.
- Allow to cool before frosting and enjoy!