Gluten-Free Sugar-Free Low-Carb Carrot Cake
I hope that I don’t even need to sell you on this one. A healthy carrot cake is a meal that knows no bounds. Eat it all in one sitting, eat it for breakfast, eat it in the tub, eat it with your hands! It really is made with good ingredients, too. And with the proper substitutions, this can be made totally vegan! I love this guy because he really encompasses everything that I love about my cooking. Healthy, natural, and fantastic tasting.
Sugar-Free Low-Carb Carrot Cake
This healthy carrot cake is made with simple, clean ingredients but packs the same exact punch as a normal carrot cake. It's moist and flavorful but has no sugar and is low in carbs.
Ingredients
Carrot Cake
- 2 ½ cup almond flour
- ½ cup unsweetened coconut flakes
- 1 t baking soda
- 1 t cinnamon
- ½ t nutmeg
- ½ t sea salt
- 4 eggs
- ½ cup sugar-free maple syrup
- ⅓ cup greek yogurt
- ¼ cup unsweetened almond milk
- 1 t vanilla extract
- ⅓ cup coconut oil melted
- 2 cups shredded carrots
Icing
- 4 oz. cream cheese softened
- 2 T butter softened
- 1 T Splenda
- 2 T sugar-free honey
- ½ t vanilla extract
- ⅓ cup heavy cream
Instructions
Carrot Cake
- Preheat oven to 350° F.
- Mix the almond flour, coconut flakes, baking soda, cinnamon, nutmeg, and sea salt together.
- In a seperate bowl, combine the eggs, maple syrup, greek yogurt, almond milk, vanilla extract, and coconut oil.
- Slowly incorporate the dry ingredients to the wet ingredients.
- Fold in the shredded carrots.
- Bake for 38-45 minutes, or until the edges are golden and it's set in the center.
Icing
- In a large bowl, beat together the cream cheese and butter until smooth.
- Add the Splenda, honey, and vanilla extract and combine.
- In a seperate bowl, whip the heavy cream until stiff peaks form.
- Slowly fold the whipped cream into the cream cheese mixture.
