Being an unapologetic dessert enthusiast, being on a Keto diet is definitely challenging. Not because I gave up on desserts, but because I really wanted to understand how to make a good keto dessert. One that I would actually enjoy and not just think “well, it’s good for keto”. I wanted to make desserts that will taste exactly like the real deal. And with this Keto Carrot Cake, I’m very proud to say that I have achieved just that.
Who needs flour to make dessert when you have almond meal and psyllium husk?
Keto Carrot Cake.
When done right, Carrot cake is a beautiful thing. When I made the sponge cake for my Keto Tiramisu, the idea of making a carrot cake out of the same sponge immediately popped into my head.
It was begging for it, and I have the feeling that It will not be the last time I use this sponge to make other kinds of dessert.
I was honestly mind-blown by the fact that this dessert was completely flour-free. The cake was very fluffy, very light and tasted exactly like a classic carrot cake.
Exactly, I kid you not.
Here is what I like most about this Keto Carrot Cake though, it takes just around 15 to 20 minutes to make. That’s a winner in my books, especially when I know that a classic carrot cake will take about 1 hour to make.
Here is what you are going to need to make the 90 seconds carrot cake sponge.
- Almond flour
- Psyllium husk
- Baking powder
- Grated carrot
- Vanilla Extract
- A beaten egg
- Keto sweetener
- Melted butter
All you have to do really is mix everything up in a mug and microwave for 90 seconds. It doesn’t get any easier than that.
Time saving tip.
If you need your cream cheese to be at room temp, all you have to do is cut it into small cubes and microwave it for 10-15 seconds. It works every time.
Money saving tip.
When it comes to cream cheese, house brands and big brands are pretty much the same except for one thing: the price. Here in Montreal, it costs almost double to buy a big brand name. So my Broke Foodie$ advice to you is: buy house brand and save money 😉
Keto Carrot Cake
For the cake
- 2 tbsp almond flour
- 1 tbsp psyllium husk
- 1/2 tsp baking powder
- 1 tbsp erythritol
- 1 large egg lightly beaten
- 1/2 tsp vanilla extract
- 1/2 small carrot finely grated
- pinch of salt
- 1 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 tbsp melted butter
For the frosting
- 1/4 cup cream cheese at room temperature
- 1 tbsp whipping cream
- 1/2 tbsp erythritol
- 1/2 tsp vanilla extract
- In a mug, combine all your cake ingredients and mix thoroughly until everything is well incorporated. You can do this in a blender or food processor too. Microwave on high heat for 90 seconds. Take your cake out of the mug and let it completely cool down. Slice your cake to make 2 layers and place them somewhere cool.
- In a bowl, add cream cheese, erythritol and vanilla extract. Using an electric hand mixer whip all the ingredients together until you get a soft creamy mixture. Add your whipping cream and mix again for 5 minutes. Set aside.
- Take one layer of the cake and scoop on top of it one heaped tbsp of your cream cheese frosting. Gently place the top layer on it and scoop on top of it another heaped tbsp of cream cheese frosting. Using the back for the spoon, spread the remaining frosting in any way you prefer.
- Serve right away or chill before serving. The colder the cake gets, the firmer the cream will be and vice versa.