Introducing: your new favorite cake recipe.
Not only is this cake Keto Zone friendly, but it is actually made out of fresh vegetables!
What could be better?
This cake is grain-free, low-carb, not to mention, absolutely delicious!
With a heaping serving of fresh carrots, healthy fats from coconut oil and walnuts, and a decent amount of protein from pasture-raised eggs, this tasty dessert could be eaten as a meal all by itself!
This versatile recipe is great as breakfast, a snack, or dessert. And to top it off, it keeps well in the fridge for up to a week (if it doesn’t get eaten up first)!
So without further ado, here is the keto carrot cake recipe.
For the cake:
2 cups organic carrots, shredded
4 pasture-raised organic eggs
1/2 cup organic coconut oil, melted
1/4 cup organic coconut flour
1/4 cup keto approved sweetener
2 teaspoons organic cinnamon powder
1 teaspoon organic ginger powder
1 teaspoon baking soda
1/2 cup organic walnuts, chopped
For the frosting:
8 ounces organic grass-fed cream cheese, softened
1/2 cup grass-fed butter or organic coconut oil, melted
2 teaspoons keto approved sweetener
1 teaspoon organic lemon juice
1 teaspoon organic lemon zest
Macros per serving:
13 g fat
3.9 g carbs
2.2 g net carbs
3.5 g protein
How did your carrot cake turn out? Let us know in the comments below!
Recipe adapted from primaledgehealth.com