Yummy Scrummy & Moist Keto Sugar Free Carrot Cake delivers 2.5g carbs per slice and a whole load of keto goodness.
Warning: contains a real carrot!
It isn’t often that I get a new creation spot-on first time round, but this was one of those rare moments of glory. It is soooo good I actually made it three times in a row, just to make sure it hadn’t been a stroke of luck.
Well. I cannot tell you how extatic I feel to share this recipe with you today. It is definitely one of my best keto dessert make-overs.
If you miss carrot cake, and thought that you’d never be able to enjoy it again after switching to the keto lifestyle, you can begin to jump up and down in jubilation.
How Can Carrot Cake ‘be Keto‘?
Keto is all about inducing a distinct metabolic process. It’s not about adherance to a food list. With 2.5g net carbs in each serving, how can my Yummy Scrummy & Moist Keto Sugar Free Carrot Cake not be keto?
Carrots are a wholesome gift from nature. So what if they’re roots? Clearly you can’t eat a ton of them or you’ll be raking up too many carbs to stay in ketosis. But ONE carrot, split between 4 portions? Come on!!!! I see plenty of ketoers use up their carb ‘allowance’ with unhealthy off-the-shelf junk. They are usually those who then go on to say “x/y/z isn’t keto approved“. If that isn’t a glaring contradiction I don’t know what is.
Even some Facebook keto/low carb group administrators appear confused by ingredients that I use regularly, like lupin flour, fruit and legumes. They often attach comments to the recipes I share, such as: “You might want to sub if you’re strict or clean keto“. Arghhhh!!!!!
Yes, I’m fully aware that some medical conditions can potentially worsen by eating certain foods, such as legumes (not really an established fact, but caution doesn’t hurt). However, that’s a different issue, nothing to do with ketosis.
Let me tell you, for the record, that my daily carbs are always from organic, natural foods, irrespective of whether they’re legumes, roots, or fruit such as watermelon (my arterial detox treatment every summer). I choose high-fibre options to ensure I keep my microbiome in peak condition. And if you’re aiming for a healthy body and mind, so should you.
There you go. Next time you read ‘strict keto‘, ‘keto-approved‘, ‘not keto‘ and so on, remember: THERE IS NO SUCH THING.
Keto means ensuring the correct ratio of fat, protein and carbs, limiting the latter to the extent that insufficient glucose is produced for cellular energy requirement, forcing a metabolic shift from glycolisis to ketosis.
If you want to know more, my new book Clean KETO clears up any confusion and dispells all myths and misconceptions about the ketogenic diet and the food you can/should eat. Click HERE for a synopsis. And, by the way, clean refers to organic, non-GMO, unadulterated food choices, as opposed to manufactured and modified foods.
Ready to Make a Yummy Scrummy & Moist Keto Sugar Free Carrot Cake?
The ingredients you’ll need are pretty bog-standard in a keto/low-carb kitchen. The one item you might not have to hand is Sukrin Gold. It’s very similar to brown sugar and absolutely essential in this recipe. Without it, you’ll miss out on the distinctive carrot cake flavour and texture that is so typical of this popular British dessert.
It may seem expensive, but you won’t need to use a lot. And I assure you, you WILL make my Yummy Scrummy & Moist Keto Sugar Free Carrot Cake many times.
- Yield: 4 slices
- Serving size: 1 slice
- Calories: 318
- Fat: 30g
- Net Carbs: 2.5g
- Protein: 8g
- 2 medium eggs (95g)
- 25g extra virgin olive oil (U.S. option HERE)
- 1 tsp orange extract (U.S. option HERE)
- a pinch of fine Himalayan pink salt (U.S. option HERE)
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- 2 tsp (2.5g) coarse psyllium husk powder (U.S. option HERE)
- 50g ground almonds (U.S. option HERE)
- 1 tsp baking powder (sifted)
- 20g Sukrin Gold
- ¼ tsp pure stevia powder (U.S. option HERE)
- 60g grated carrot (net weight)
- 25g chopped pecan nuts (U.S. option HERE)
- a little coconut oil or unsalted butter to grease the cake mould.
- pre-heat oven to 180C static.
- whisk eggs, oil, salt and orange extract.
- add all remaining ingredients and whisk again to combine well, then finally fold in grated carrot and chopped pecans.
- grease your cake mould with a little coconut oil (or butter) and pour the cake batter into it. (I used a silicone, 8cm x 18cm loaf mould).
- bake for 20 minutes (do a stick test to ensure the cake isn't still wet in the middle).
- once cooled, transfer to a serving plate and keep refrigerated.
- beat butter (softened - not liquid), cream cheese, icing 'sugar' and vanilla until you obtain a smooth texture.
- once cake is totally cold (best refrigerated overnight), spread creamy topping over it and refrigerate until set before slicing and serving.