A classic low carb carrot cake with cream cheese icing is a fabulous treat with your morning tea or coffee, and also works well as a dessert.
Low Carb Carrot Cake
Nutrition Information:
Serves: 20
Calories: 174
Fat: 16.7g
Saturated fat: 7.9g
Carbohydrates: 1.7g
Sodium: 116mg
Protein: 4.0g
Ingredients:
3 cups grated carrot
5 eggs
1 cup Butter melted
3 tbsp Natvia (granulated)
1 ½ cups Almond meal/flour
2 tsp Baking powder
1 tsp Cinnamon
1 tsp Mixed spice
½ cup Chopped walnuts
2 tsp Vanilla essence
½ cup Coconut (desiccated or thread)5 eggs
1 cup Butter melted
3 tbsp Natvia (granulated)
1 ½ cups Almond meal/flour
2 tsp Baking powder
1 tsp Cinnamon
1 tsp Mixed spice
½ cup Chopped walnuts
2 tsp Vanilla essence
Instructions:
Beat eggs, melted butter, Natvia, and vanilla together. Add grated carrot, walnuts, and coconut then mix almond meal, spices and baking powder. Bake in a 25cm tin for 40 minutes at 170 degrees C or until firm to touch. A knife inserted into the cake should come out clean.
It is fine without icing, however if you are a fan of cream cheese icing, mix cream cheese, lemon juice and 1 tbsp of stevia and ice when cake is cold
Why not give low carb carrot cake a try and see what you think ...
All the best Jan
Look delicious ! Sometimes I use for bake rice flour!
ReplyDeleteHi Gloria ... many thanks for 'hopping' over to look at this recipe. I thought you may like it - it is of course a low carb alternative to some of the lovely cakes you make.
ReplyDeleteHave a good week.
All the best Jan
WOW!!!! This looks good. Thank you so much Jan for stopping by and your support. Hope you had an awesome weekend.
ReplyDeleteBlessings!!!
Hi Julie ... thank you so much for stopping by and commenting. This is a great recipe idea, one that many should enjoy.
ReplyDeleteHope you have a good week and a Happy June
All the best Jan