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.