Yummy Scrummy & Moist Keto Sugar Free Carrot Cake delivers 2.5g carbs per slice and a whole load of keto goodness.
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. However, that’s a different issue, nothing to do with ketosis.
For the record, 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, in respect of a natural food, remember: it’s a load of nonsense. Keto means limiting carbs with the aim of forcing a metabolic shift from glycolisis to ketosis.
If you want to know more, my 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.
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Yummy Scrummy & Moist Keto Sugar Free Carrot Cake
For the Cake:
- 2 large eggs
- 25 g 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 psyllium husk powder (U.S. option HERE)
- 50 g ground almonds (U.S. option HERE)
- 1 tsp baking powder sifted
- 25 g Sukrin Gold (U.S. option HERE)
- ¼ tsp pure stevia powder (U.S. option HERE)
- 60 g grated carrot - net weight, peeled and shredded
- 25 g chopped pecan nuts (U.S. option HERE)
To make the cake:
- pre-heat oven to 180°C static.
- using an electric whisk, beat eggs until foamy, then add oil, salt and orange extract and whisk again.
- add all remaining ingredients and whisk once more to combine well, then finally fold in grated carrot and chopped pecans.
- lightly grease a small silicone loaf mould (mine measures 22cm x 9cm) with a little extra virgin olive oil or coconut oil, pour the cake batter in and level it.
- bake for 25 minutes, open oven door and leave in situ for 5 minutes before removing.
- once allowed to cool completely in the mould, transfer the cake to a serving plate.
To make the topping:
- soften butter and beat it with icing 'sugar' and vanilla to achieve a smooth paste; add cream cheese and beat until smooth.
- once cake is totally cold, spread the creamy topping over it, cover it loosely with cling film, and place it in the coldest part of the fridge to chill for a couple of hours before slicing and serving.
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