Carrot And Cardamom Recipe

Low Carb Sugarfree Carrot Cake Noshin' & Num Nums

WEBMar 15, 2020 · Instructions. Preheat the oven to 325 degrees. Liberally grease two 9 inch cake pans and line the bottom of each with parchment paper. Set aside. In a medium …

1. Preheat the oven to 325 degrees. Liberally grease two 9 inch cake pans and line the bottom of each with parchment paper. Set aside
2. In a medium mixing bowl, whisk together almond flour, coconut flour, whey protein, walnuts, erythritol, baking powder, cardamom, cloves, and salt.
3. In a large mixing bowl, blend butter, almond milk, and eggs. Add carrots and orange zest. Mix to combine. Add dry mixture in intervals, mixing thoroughly after each addition and scraping down the sides of the bowl as needed.
4. Divide batter evenly between cake tins and smooth the top of each. Bake for 25-30 minutes or until the center is set and the edges are slightly golden brown. Let cakes cool for at least 15 minutes before inverting on to a baking rack to tool completely. Run a knife along the edges to make sure the cake comes out easily. Peel off parchment if still attached.

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Keto Carrot Cake Recipe (4g net carbs) Low Carb Yum

WEBMar 11, 2021 · Line bottom of two 9-inch cake pans with parchment paper or use silicone pans. Stir together the almond flour, coconut flour, baking …

1. Preheat oven to 350°F. Line bottom of two 9-inch cake pans with parchment paper or use silicone pans.
2. Cream together the cream cheese and butter with an electric mixer.

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Carrot Cardamom Soup (Instant Pot or Stovetop)

WEBJan 21, 2019 · Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth. If you’re cooking on the stovetop, bring …

1. Melt the coconut oil or your fat of choice in a saucepan over medium heat. If you’re using an Instant Pot, press the Sauté button and add the coconut oil or fat of choice when the metal insert is hot.
2. Toss in the leeks along with a generous pinch of kosher salt or Magic Mushroom Powder. Sauté until translucent, about 5 minutes.
3. Toss in the carrot, apple, ginger, and cardamom, and stir until fragrant. Pour in the broth.
4. If you’re cooking on the stovetop, bring the soup to a boil over high heat. Turn down the heat to low and cover and simmer until the carrots are easily pierced with a fork, about 30 minutes.

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