WebMix. With a wire whisk in a medium bowl, stir together the flours, baking soda, nutmeg, cinnamon and salt to combine. In a larger bowl, using an electric hand mixer, …
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1st: In a large bowl, whisk together the dry ingredients: einkorn flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Next, combine the wet ingredients in a second large bowl: melted butter, honey, applesauce, eggs, and vanilla extract.
Add in all other dry ingredients: Sweetener, Almond flour, coconut flour, baking soda, baking powder, ground nutmeg, ground cinnamon, and salt. Blend in melted butter, walnuts, and shredded carrots. Transfer the batter evenly among the two prepared baking pans.
This keto carrot cake recipe on uses 1 cup of shredded carrots for the entire cake! That is 7.8 carbs for the entire sugar-free cake or <1 gram of carb per serving. It’s worth it to use real carrots in a carrot cake recipe. Trust me! I topped my keto carrot cake with a sugar free cream cheese frosting.
If you can’t have almond flour, you might be able to get away with using ground sunflower seed meal instead. Of course you’d also have to skip the pecans if you have a nut allergy. If you don’t have an allergy-related reason not to, I highly recommend making this low carb carrot cake with almond flour.