Description
A delightful low-carb carrot cake topped with a creamy coconut panna cotta.
Ingredients
Scale
- 2 cups almond flour
- 1/2 cup erythritol
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsweetened applesauce
- 1/4 cup unsweetened coconut milk
- 3 large eggs
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1 cup coconut cream
- 1 tbsp gelatin
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add applesauce, coconut milk, and eggs, and mix until combined.
- Gently fold in grated carrots and walnuts.
- Pour the batter into a greased cake pan and bake for 25-30 minutes.
- While the cake is baking, prepare the coconut panna cotta by heating coconut cream, then dissolving gelatin and adding vanilla.
- Once the cake has cooled, top it with the coconut panna cotta and refrigerate until set.
- Slice and serve.
Notes
- For a more pronounced coconut flavor, use coconut extract in the panna cotta.
- Ensure the carrots are finely grated for better texture.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg