Hey!
In this video I’m showing you how to make keto friendly carrot cake bites. Easter is here and it’s the for the easter treats. This is one of my absolute favorite cakes of all times, even off keto. It’s the perfect snack that you even can have multiple ones of since there are only 1.6g total carbs in each piece.
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Makes around 16 pieces
Nutrition per serving:
Calories: 104
Carbs: 1.6g
Protein: 2.1g
Fat: 9.9g
Ingredients:
Cake:
55g Cream Cheese
55g Coconut Oil
2 Eggs
1 tsp Vanilla Extract
120g Shredded Carrots
60g Chopped Walnuts
110g Almond Flour
130g Erythritol
2 tsp Baking Powder
1 tsp Cinnamon
½ tsp Salt
Frosting:
85g Cream Cheese
18g Erythritol
18g Powdered Erythritol
1 tbsp Heavy Cream
½ tsp Vanilla Extract
Garnish:
10g Shredded Carrots
10g Walnuts
Add cream cheese and coconut oil to a bowl and heat up in the microwave for 30 sec
Mix and add eggs and vanilla extract and continue mixing until smooth
In another bowl add shredded carrots, chopped walnuts, almond flour, erythritol, baking powder, cinnamon and salt and mix
Pour in the wet ingredients and mix
Spray non-stick spray in a pan and pour in the batter
Smooth out with a spatula
Bake in the oven at 180°C|355°F for 40 min and let cool off after
While the cake is baking make the frosting. Add cream cheese, erythritol, powdered erythritol, heavy cream and vanilla extract to a bowl and mix
Store the frosting in the fridge while the cake cools off
Add the frosting on the cake and spread out evenly with a spatula
Add the garnish, the shredded carrots and chopped walnuts
Cut into pieces
Enjoy!
Be aware that the results and nutrition can vary due to different ingredients and brands.
