Description
A delicious low-carb version of traditional Brazilian carrot cake, perfect for keto diets.
Ingredients
Scale
- 2 cups almond flour
- 1 cup erythritol sweetener
- 1/4 cup unsweetened cocoa powder
- 1/2 cup baking powder
- 1/2 cup unsalted butter, melted
- 4 large eggs
- 1 cup unsweetened almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the almond flour, erythritol, cocoa powder, and baking powder.
- In another bowl, whisk together the melted butter, eggs, almond milk, vanilla extract, and salt.
- Combine the wet and dry ingredients until well mixed.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- For a chocolate glaze, melt sugar-free chocolate and drizzle on top.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg