Entire recipe has 42.20 net carbs 1/10 serving 4.22net carbs
Cake:
1 cup walnut meal
1 ½ teaspoon pumpkin pie spice
3 room temperature eggs
1 tbsp vanilla
½ cup erythritol + (stevia powder or liquid = to ½ cup sugar)
or other sweetener to equal 1 cup sugar
2 tbsp melted butter
¾ cup shredded carrots
¾
cup shredded zucchini
½ cup chopped walnuts
Frosting:
8 oz room temperature cream cheese
Stevia liquid or powder to = 1/4 cup sugar
1/2 tbsp vanilla
4-6 tbsp heavy cream
15g freeze dried pineapple (grind in coffee grinder)
Preheat oven to 350, prep two 8 inch cake pans with parchment paper or muffin pan. Combine dry ingredients; nut flour, spices, baking soda and chopped nuts. Combine wet ingredients in separate bowl; eggs, sweetener, butter, vanilla, stir in carrots/zucchini(sprinkle ¼ tsp salt on zucchini let set about 1 hour and squeeze out some juice not all). Mix dry, wet ingredients together and spread into prepared pans. Bake for around 30 minutes or 18 minutes for cupcakes. Let the cakes cool for 30 minutes. For frosting combine all ingredients with hand mixer and set aside. Run a knife around the edges of the cakes and flip onto cooling rack (use caution when transferring to cooling rack, very delicate cake). When completely cooled frost and refrigerate. *(this cake is lightly sweetened, if you like your cake sweeter adjust sweetener to your taste)
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| Low Carb Carrot Cake with Pineapple Cream Cheese Frosting |
Cake:
1 cup walnut meal
½
cup almond meal
½
tsp baking soda1 ½ teaspoon pumpkin pie spice
3 room temperature eggs
1 tbsp vanilla
½ cup erythritol + (stevia powder or liquid = to ½ cup sugar)
or other sweetener to equal 1 cup sugar
2 tbsp melted butter
¾ cup shredded carrots
½ cup chopped walnuts
Frosting:
8 oz room temperature cream cheese
Stevia liquid or powder to = 1/4 cup sugar
1/2 tbsp vanilla
4-6 tbsp heavy cream
15g freeze dried pineapple (grind in coffee grinder)
Preheat oven to 350, prep two 8 inch cake pans with parchment paper or muffin pan. Combine dry ingredients; nut flour, spices, baking soda and chopped nuts. Combine wet ingredients in separate bowl; eggs, sweetener, butter, vanilla, stir in carrots/zucchini(sprinkle ¼ tsp salt on zucchini let set about 1 hour and squeeze out some juice not all). Mix dry, wet ingredients together and spread into prepared pans. Bake for around 30 minutes or 18 minutes for cupcakes. Let the cakes cool for 30 minutes. For frosting combine all ingredients with hand mixer and set aside. Run a knife around the edges of the cakes and flip onto cooling rack (use caution when transferring to cooling rack, very delicate cake). When completely cooled frost and refrigerate. *(this cake is lightly sweetened, if you like your cake sweeter adjust sweetener to your taste)
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