I hope this helps you in preparing your keto carrot cake! If you have any further questions or need additional assistance, feel free to ask. Please note that these are approximate conversions, and slight variations may occur. Here’s a conversion of the key ingredients for you:Ģ cups almond flour superfine, blanched: approximately 192 gramsġ/4 cup coconut flour: approximately 30 gramsĥ large eggs, at room temperature: approximately 250 grams (50 grams per egg)Ģ cups carrots, grated: approximately 220 grams (after grating)ġ/2 cup unsalted butter, melted: approximately 113 gramsģ/4 cup granulated sweetener or brown sugar replacement: approximately 144 gramsĢ tsp baking powder: approximately 8 gramsġ tbsp vanilla extract: approximately 12 gramsĢ tsp ground cinnamon: approximately 4 gramsġ/2 tsp ground nutmeg: approximately 1 gramġ/2 cup chopped pecans or walnuts: approximately 56 grams I’d be more than happy to provide you with the ingredient measurements in grams. Thank you for your interest in the keto carrot cake recipe! I apologize for the inconvenience caused by the cup and scoop measurements. The Best Keto Lava Cake – Only 3g Carbs.Wrap each slice in plastic foil, then thaw it in the fridge overnight before serving. Freezer – Freeze the carrot cake leftovers for up to one month.Fridge – Store this sugar-free carrot cake in an airtight container in the fridge for up to 7 days.Line the pans with parchment paper and grease the sides to ensure the cake won’t stick.Make sure you don’t overbake the cake layers, or they may become dry and crumbly.Sift the dry ingredients to remove large clumps and create an airy flour mixture.Use freshly shredded carrots because they are moist compared to pre-shredded carrots that may be too dry.Tips For Making The Best Keto Carrot Cake Refrigerate the cake for a few hours before serving.Assemble the cake. Spread half of the frosting over the top of the first cake layer, then add the second layer and frost with the remaining cream cheese frosting.Make sure that all the ingredients for the frosting are at room temperature. Meanwhile, make the cream cheese frosting. Add all the ingredients into a mixing bowl and beat until there are no visible lumps.Remove the cakes from the oven and allow to cool completely. Bake the carrot cake. Divide the batter between the pans and bake for 25-30 minutes.Stir in the shredded carrots and chopped pecans.Incorporate the almond flour, coconut flour, sweetener, cinnamon, and nutmeg until the batter looks smooth and creamy.Add all the wet ingredients into a mixing bowl and mix them well. Line two springform pans with parchment paper and grease the sides. You’ll need just a bowl to mix all the ingredients and two 8-inch pans to bake the cakes. The method for this keto carrot cake recipe is incredibly simple. Keto Cream Cheese Frosting – You’ll need a batch of my keto frosting.Chopped Pecans – you can omit them or replace with your favorite nuts.Baking Powder – helps the cakes to become super fluffy.Vanilla Extract – a high-quality extract for the best flavor.Cinnamon and Nutmeg – these two spices pair perfectly.Eggs – use large room temperature eggs to avoid that eggy flavor.Sweetener – feel free to use your favorite keto sweetener, but I highly suggest using a brown sugar replacement for a moist and flavorful cake. ![]() The cake’s texture will be lighter as a result. To prevent any clumps in the batter, sift your flours. Almond Flour and Coconut Flour – I used both of these keto flours because this is how you get that perfect carrot cake layer that’s deeply moist.You will be surprised to see that just a few easy-to-find ingredients are required to make this delicious carrot cake.
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