This keto carrot cake recipe is perfect for an after-dinner dessert or a sweet mid-day snack. It is a delicious gluten-free and low-carb cake that is made with almond flour, stevia, warm autumn spices, carrots, walnuts, and a cream cheese frosting. It's warm and inviting and you can't stop with just one bite!
You can also use raisins, dried cranberries, pineapple chunks, unsweetened shredded coconut flakes, and other types of fruit to give more texture and a fun surprise flavor.
Maple syrup or monk fruit sweetener if you want a different kind of sweetener that you can add if stevia isn't your thing!
Instead of using almond flour, equal cups of coconut flour are a great alternative.
Store the gluten-free carrot cake in an airtight container for up to a week. You can also wrap it tightly in plastic wrap and freeze it for up to three months. Thaw in fridge before serving.
* This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.