In a medium bowl, mix together almond flour, baking powder, cinnamon, and sea salt. Combine. Stir the wet and dry ingredients together. Finish the low carb sugar-free carrot cake batter. Add the grated carrots and pecans. Transfer. Spoon the batter into the prepared baking pans and smooth the top. TIP: Measure carefully.
In a bowl, sift together the coconut flour, almond flour, salt, cinnamon and baking powder. Fold the dry ingredients into the egg mixture. Add the coconut, stir to combine. Add carrots, mix to combine. Add the melted butter at the end, mix to incorporate.
It’s best within a day or two, but may last up to a week. Freeze: Wrap cake tightly with plastic wrap and store in freezer for 2-3 months. Serve: Enjoy keto low carb carrot cake right away for best flavor. If you like this sugar-free carrot cake recipe, you might also like some of these other cake recipes:
My gluten free keto Mini Carrot Cake Cookies are a great choice for potlucks and events too because you don't need a plate or a fork but they still have that classic carrot cake flavor. Carrot cakes first dated back to the early 1900s.