Low-Carb Gluten-Free Carrot Cake Recipe
I admit right away, I’m not a fan of carrot cakes. I’m an incorrigible chocolatier! But this is my husband’s favorite cake, so I decided to make it, and I did not regret it. Since I currently adhere to a low-carb diet, and sometimes I still want sweet things, recipes like this wonderful carrot cake, or cake – as you like (in English, cake – cake) come to the rescue. One slice contains only 5 grams of carbohydrates, and not a gram of wheat flour or sugar. Try it, it’s delicious!
Servings
12
Cook Time
60minutes
Servings
12
Cook Time
60minutes
Ingredients
Dough:
Glaze:
Instructions
  1. Preheat the oven to 180 degrees. In a large bowl, whisk the softened cream. butter with sweetener. Beat the eggs into our mixture (one at a time), continuing to beat. You can use a mixer, or manually, like me.
  2. Add almond milk and vanilla extract.
  3. Gradually add the almond and coconut flour (I mixed them together), baking powder and cinnamon.
  4. The recipe calls for ground cloves, but I didn’t use them because I can’t stand the smell of them. But if you like the smell of cloves, you can add a quarter teaspoon.
  5. Well, finally put in our dough grated carrots and mix everything well until smooth.
  6. Spread our mixture in a pre-greased form, throw it in the oven and forget for 35-40 minutes. I get at least 40 minutes with this form, sometimes 45. But if you have a round shape, and a larger diameter, then your cake can be ready in 25-30 minutes. Check.
  7. Check the readiness of the cake with a toothpick or match. In a ready kind it needs to attain a brown color.
  8. Glaze: in a small bowl, whisk the cream cheese and butter until they turn into a smooth mass. Gradually add the sweetener, and continue to whisk. Add vanilla and, if necessary, heavy whipped cream. Do not overdo it with cream, they need just a little bit. I didn’t need them at all this time. Cream cheese and butter did a great job.
  9. Before applying the “glaze”, you need to make sure that the cupcake is completely cold. I take the word “glaze” in quotation marks, because this keto version of the glaze can only be called conditionally – it does not harden to the end, and does not turn into a crust, as on Easter cakes. Spread it evenly over the entire surface of the cake. Sprinkle the ground pecans on top.
  10. That’s how smart and positive our carrot cake looks in the cut. Bon Appetit!
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