Description
A delicious low-carb carrot cake that serves two.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons coconut flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 large egg
- 2 tablespoons erythritol
- 1 tablespoon melted butter
- 1/4 cup grated carrots
- 1 tablespoon chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk the egg with erythritol and melted butter.
- Combine the wet ingredients with the dry ingredients, then fold in the grated carrots and walnuts.
- Pour the batter into a greased small baking dish.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Store leftovers in an airtight container in the refrigerator.
- For a cream cheese frosting, blend cream cheese with erythritol and vanilla.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg