Instead, we’ll be using a keto-friendly flour substitute. However, regular wheat flour won’t do as it’s very high in carbs. And most importantly, it tastes great! Almond Flour and Coconut Flourįlour creates the structure and texture of the carrot cake. It also has a 1:1 ratio to sugar, which makes it easier to convert traditional carrot cake recipes into keto-friendly ones. It’s a great sugar substitute as it’s zero glycemic, and it doesn’t have any aftertaste. Instead, we’ll be using the keto-friendly Lakanto Monk Fruit Sweetener. But we can’t use sugar since we’re making a sugar-free carrot cake. Lakanto Monk Fruit SweetenerĬake isn’t cake if it isn’t sweet, and that holds true for carrot cake. It may sound strange, but it will work really with our keto carrot cake recipe. We need to use a low-carb keto-friendly oil. And for that to happen, we’ll use a secret ingredient: oil.īut it can’t be just any regular vegetable oil or any other hydrogenated oil. We want our keto carrot cake to be extra moist and scrumptious. Olive OilĪ dry, chalky-tasting carrot cake is such a sad thing. We’re sure that they’d work well with this keto carrot cake recipe too. Not to mention that they taste great too!įeel free to go with walnuts though. They can act as both cake filling and garnish. We chose to go with chopped pecans for this recipe as they are low in carbs and high in fats, perfect for a keto-friendly dessert recipe. PecansĪnother important ingredient for this keto carrot cake recipe is your choice of walnuts or pecans. This will ensure that our keto carrot cake will turn out great and delicious. What we’re saying is, use fresh carrots as much as possible. It’s always best to use fresh vegetables when making something, and that is true with this carrot cake recipe. We will need shredded carrots to give this wonderful low-carb carrot cake its distinctive carrot flavor. If you want it to have a tangy taste, you can add a touch of lemon juice. You can make it sweeter by adjusting the amount of powdered sweetener. The cream cheese perfectly complements the flavor of the keto carrot cake. Make sure to use liquid or powdered sweetener for the frosting. If Lakanto's sweeteners aren't your thing, you can use other keto-friendly sugar substitutes such as erythritol or Swerve.As for the cream cheese frosting, you can replace it entirely with whipped unsweetened coconut cream. Just replace butter with coconut oil in the cake. Mince or shred your ginger and blend it together with the shredded carrots, chopped pecans, and melted butter. You can add even more spice to this keto carrot cake by adding ginger to the mix.You will also need to monitor and probably adjust the baking time. If you want to add more cake layers or increase the width of the cake, just increase the proportions of this recipe.(Optional) Blender or food processor: if you want your cream cheese frosting to have the best consistency, you can blend the ingredients in a blender or food processor.But a whisk and spatula should do just fine. If you want to save time and effort, you may use an electric hand mixer. Whisk, spatula, or electric hand mixer: you'll be using this to mix your wet and dry ingredients.Mixing bowl: you'll be mixing/blending your wet and dry ingredients here.Parchment paper: we'll be lining our cake pan/s with this to prevent the carrot cake from sticking.If you want a single-layer cake, prepare a 9-inch cake pan. Prepare two 6-inch cake pans if you want a double-layer cake.
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