Description
A delicious and healthy keto-friendly carrot cake topped with creamy coconut panna cotta.
Ingredients
Scale
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup grated carrots
- 1/2 cup erythritol
- 1/2 cup unsweetened applesauce
- 4 large eggs
- 1/2 cup unsweetened coconut milk
- 1 tablespoon vanilla extract
- 1 cup coconut cream
- 1 tablespoon gelatin
- 2 tablespoons cold water
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix almond flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine grated carrots, erythritol, applesauce, eggs, coconut milk, and vanilla extract.
- Combine dry ingredients with wet ingredients until just mixed.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- To make the panna cotta, dissolve gelatin in cold water.
- Heat coconut cream and pour the dissolved gelatin into it, stirring well.
- Let the mixture cool and then pour it over the cooled cake.
- Chill the cake in the refrigerator for at least 2 hours before serving.
Notes
- Store any leftovers in the refrigerator for up to 5 days.
- This cake can also be made with a sugar-free frosting for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 80mg