Ingredients
2 cups almond flour
1/4 cup coconut flour
3/4 cup erythritol
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/2 teaspoon salt
4 large eggs, room temperature
1/3 cup coconut oil, melted
1 tablespoon apple cider vinegar
1 teaspoon baking powder
2 cups shredded carrots
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch springform pan
In a large bowl, whisk dry ingredients: almond flour, coconut flour, erythritol, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt
Separate eggs and beat whites until stiff peaks form
In a separate bowl, mix egg yolks with melted coconut oil, apple cider vinegar, and half the dry ingredients
Gently fold in egg white meringue, then mix in remaining dry ingredients
Fold in shredded carrots to create a smooth batter
Pour into prepared pan, smooth top, and bake for 35 minutes
Let cool completely before slicing
Notes
Use superfine blanched almond flour for best texture. If coconut flour isn’t available, substitute 1 tbsp psyllium husk mixed with 3 tbsp water for 1/4 cup coconut flour. Store in an airtight container for 3 days at room temperature or up to 2 weeks refrigerated. Naturally pork-free and alcohol-free; substitute any optional spices/liquids with non-alcoholic alternatives if needed.
- Prep Time: 20
- Cook Time: 35
- Category: Keto Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 0g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2.7g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 74mg