Low-Carb Carrot Cake
Calories
Fat
Carbohydrates
Protein
179
11 g
15 g
6 g
Serves 12
Ingredients
1 1⁄2 cups toasted almonds, unsalted
4 tbsp. coconut sugar
1 1⁄2 tsp. baking powder
1⁄8 tsp. salt
1 tsp. cinnamon
1⁄2 tsp. nutmeg
2 tsp. lemon zest, grated
4 eggs
1⁄3 cup sugar
1 tsp. vanilla extract
2 cups grated carrots
Directions
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Heat the oven to 350°F
-
Grease a 9-inch cake pan and line it with parchment paper.
-
Place the almonds and sugar into a food processor and blend until finely ground. Add the baking powder, salt, cinnamon, nutmeg, and lemon zest, and mix again.
-
Whisk the eggs until thick. Add the sugar, and continue to beat until the mixture is thick. Add in the vanilla extract, almond mixture, and carrots. Beat gently until combined.
-
Transfer the cake batter to the pan and bake for one
hour until firm to the touch and a toothpick inserted into the center of the cake comes out clean. -
Remove the cake from the oven and cool it on a rack for 10 minutes before removing it from the pan and
allowing the cake to cool completely.
For easier portion control, pour batter into muffin tins. Cooking time will vary
​
Storage: Once cooled, place the cake in an airtight container. Will keep in the fridge for up to 5 days.