Keto Carrot Cake

Description: Indulge in the guilt-free pleasure of this keto-friendly carrot cake recipe by Chocolate Covered Katie. Bursting with flavor and moistness, this cake will satisfy your cravings while keeping you on track with your low-carb lifestyle.


  • 1 1/2 cups finely grated carrots
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup granulated erythritol or preferred keto-friendly sweetener
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp salt
  • 3 large eggs
  • 1/4 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1 tsp vanilla extract
  • Optional: chopped walnuts or pecans for topping


  1. Preheat your oven to 350°F (175°C). Grease a 8×8 inch baking dish or line it with parchment paper.
  2. In a large mixing bowl, combine the grated carrots, almond flour, coconut flour, sweetener, baking powder, cinnamon, nutmeg, ginger, and salt. Mix well.
  3. In a separate bowl, whisk together the eggs, melted coconut oil, almond milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined.
  5. Transfer the batter into the prepared baking dish, spreading it evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before slicing and serving. Optionally, top with chopped walnuts or pecans for added crunch and flavor.

Nutrition Facts: (Per serving, based on 12 servings)

  • Calories: 105
  • Total Fat: 9g
    • Saturated Fat: 5g
    • Trans Fat: 0g
  • Cholesterol: 47mg
  • Sodium: 77mg
  • Total Carbohydrates: 4g
    • Dietary Fiber: 2g
    • Sugars: 1g
  • Protein: 3g

Note: Nutrition facts are approximate and may vary based on specific ingredients used and serving sizes. Adjustments may be needed to fit individual dietary preferences and requirements.