This keto carrot cake with cream cheese is spiced and sweet, just like the real thing. Almond flour and coconut flour gives this keto dessert a cake like texture. Moist, and delicious with a cinnamon aroma. A keto carrot cake sure sounds like my sugar free dessert for tonight.
Carrot cake holds a special place with me. Simply because it will always connect me to my father.
I have a story to tell…
In truth, I don’t know much about my dad. Particularly on a personal level. I don’t know his favorite color, tv show, clothing item, or even his favorite sport. But, I do know three food related items to that he adores. He loves my grandmothers mac and cheese. My father at brussel sprouts and cheese religiously while my mother was pregnant with me, or so she says. And he loves Publix carrot cake.
The first carrot cake I’d ever had, I’d shared with him. In Tampa, FL we’d come back home after leaving Publix. After putting the grocery away, my father sat the cake on the counter. A little boy at the time, looking up towards a 6’3″ adult in anticipation of a sweet dessert.
My dad popped the hard plastic container open. The sound from the tightly held fasteners breaking went through the house. Everyone knew what time it was. Being just a few feet away from the counter the smell of cinnamon and sugar icing filled the air.
A brown cake with white icing scraping across only the top. Decorated with a carrot the length of the rectangular cake in orange and green icing. My father spoke on how incredible it was, and how muh he loved it. Then, he offered his son a piece. And sharing something my father admired so much, I can say I loved it too.
Keto Carrot Cake
Making a cake without flour is anything but easy, or predictable. Alternative flours without yeast, or gluten, bake much differently. What makes it so hard is, we expect the texture of what our brains know as cake. Which sadly is rarely the case.
I’m new to this low carb baking thing! Rather than spending hours or days testing to find the perfect texture. I knew a fellow blogger had to have already done it. In my search of several bloggers I came across Texanerin Baking. This is her paleo recipe I adopted for keto. The bases of the flour will be the ratios I use for upcoming cake recipes. It works that well!
I used Lakanto sugar free maple syrup in the place of honey. You guys know that’s my go to brand. It provides the majority of the sweetness with a nice maple, sticky flavor flowing throughout the cake.
In all honesty, I believe I know the secret to moist, delicious, and cake like texture. It is the absence of granulated sweetener. Sweeteners like erythritol and monk fruit create a bulking effect when baked. The maple syrup being a liquid there was no bulking which gave the cake it’s perfect texture. Using simply two tablespoons of brown sugar truvia, it altered the original recipe. Not too much, but enough to let me know where it was heading.
If you want more sweetness I suggest stevia, liquid monk fruit, or more maple syrup. I’d be careful with the extra sugar free maple syrup to avoid the chemical taste. Along with oversaturating the flour.
Cream Cheese Icing
The recipe for the cream cheese icing will soon be in its own blog post. No need to come back here, I’ll make it easy!
I’ve never gotten a recipe right the first time. This being the first, I felt an advancement in my culinary experience.
I’m catching on to this thing!
I guessed with the butter and cream cheese. I wanted the ratio of the cream cheese higher than the butter. Vanilla and heavy cream were a must. Being they give the tang in cream cheese along with the sweetener. I’m sure there are similar recipes, but this is a Sugarless Crystals original.
Keto carrot cake is perfect for spring. Really cake is perfect anytime of the year. Sweet, smelling maple notes with touches of cinnamon throughout. Fresh walnuts with a tangy cream cheese icing. I couldn’t get enough of taste testing this cake. I’m certain I gained 5lbs. Don’t judge me!
each slice being 10 slices per cake
Net carb 5g