Keto Gluten-Free Carrot Cake: Healthy No Sugar No Flour (Print Version)
Enjoy a healthy keto gluten-free carrot cake! This moist, sugar-free, and flourless recipe is perfect for a guilt-free dessert or snack. Easy to make.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Gluten-Free, Diabetic-Friendly, Vegetarian
# Ingredients:
→ Keto Cake Core
01 -
2 cups almond flour
02 -
1/4 cup coconut flour
03 -
3/4 cup granular erythritol
04 -
4 large eggs
05 -
1/2 cup unsalted butter, melted
06 -
2 tsp baking powder
07 -
1/2 tsp salt
08 -
1 tsp vanilla extract
→ Carrot & Spice Infusion
09 -
2 cups grated carrots
10 -
2 tsp ground cinnamon
11 -
1/2 tsp ground nutmeg
12 -
1/4 tsp ground ginger
→ Crunchy Embellishments
13 -
1/2 cup chopped pecans
→ Velvety Keto Frosting
14 -
8 oz cream cheese, softened
15 -
1/2 cup unsalted butter, softened
16 -
1/2 cup powdered erythritol
17 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat your oven to 350°F (175°C). In a large bowl, whisk together 2 cups almond flour, 1/4 cup coconut flour, 3/4 cup granular erythritol, 2 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger. This forms the delicious base for your Healthy No Sugar No Flour Carrot Cake (Keto, Gluten-Free).
02 -
In a separate medium bowl, whisk together 4 large eggs, 1/2 cup unsalted butter (melted), and 1 tsp vanilla extract until well combined. Ensure the melted butter is not too hot to prevent cooking the eggs prematurely.
03 -
Pour the wet ingredients into the dry mixture and mix until just combined. Gently fold in 2 cups grated carrots and 1/2 cup chopped pecans. Be careful not to overmix the batter for your Healthy No Sugar No Flour Carrot Cake (Keto, Gluten-Free).
04 -
Pour the batter evenly into a greased 9-inch round cake pan. Bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack before attempting to remove it.
05 -
While the cake cools, prepare the frosting. In a medium bowl, beat 8 oz cream cheese (softened) and 1/2 cup unsalted butter (softened) until smooth and creamy. Gradually add 1/2 cup powdered erythritol and 1 tsp vanilla extract, beating until the frosting is light and fluffy.
06 -
Once the cake is completely cool, spread the velvety keto frosting evenly over the top. For the best Healthy No Sugar No Flour Carrot Cake (Keto, Gluten-Free) experience, chill for at least 30 minutes before slicing and serving. Garnish with extra pecans if desired.
# Notes:
01 -
For the best texture, ensure your grated carrots are finely shredded, not chunky. This helps them integrate smoothly into the batter without making the cake too wet.
02 -
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The frosting will firm up when chilled, making slicing easier.
03 -
Feel free to substitute the pecans with walnuts or omit them entirely if you prefer. You can also add a pinch of allspice for an extra layer of warmth.
04 -
Always ensure your cake is completely cool before frosting; otherwise, the cream cheese frosting will melt and slide off.
# Tools You'll Need:
01 -
9x13 inch baking pan
02 -
large mixing bowl
03 -
electric mixer
04 -
measuring cups
05 -
measuring spoons
06 -
rubber spatula
07 -
box grater
08 -
parchment paper
09 -
cooling rack
# Nutrition Facts (Per Serving):
Calories: 461 kcal
Total Fat: 44 g
Total Carbohydrate: 34 g
Protein: 10 g