DESSERTS TO LOSE WEIGHT | Sugar-Free Grain-Free Carrot Cake | Lemon Cashew Cream Cheese Frosting

DESSERTS TO LOSE WEIGHT | Sugar-Free Grain-Free Carrot Cake | Lemon Cashew Cream Cheese Frosting

November 8, 2019 5 By William Morgan


do you want to get in stay lean and eat
dessert too well then stay tuned for
this video because I’m going to be
sharing with you my dessert to lose
weight sugar free and grain free carrot
cake recipe with sugar free cashew cream
cheese frosting
now this recipe is really easy to make
it is so delicious it’s one of my
favorite healthy dessert recipes it
doesn’t even taste healthy all right
let’s get started okay so all of the
portions in the recipe are gonna be in
the description box below so what we’re
doing is we’re using grated sweet potato
grated carrots to pastured eggs we’re
gonna use raisins we want to make sure
they are sugar-free and grain free we’re
using tapioca flour coconut flour
coconut oil
powdered erythritol this is what we’re
using instead of sugar overthrow tools
and alcohol sugar we’re using cinnamon
and nutmeg fresh ginger pink Himalayan
sea salt and vanilla extract so ideally
what you can do is if you have a food
processor you can just chop up your
sweet potato and process it until it
turns into our rice light consistency
pre-heat your oven to 350 degrees
Fahrenheit and line an 8×8 inch square
baking pan with parchment paper
now this is really easy to make and it
makes for a great frosting on keto
brownies or any kind of keto dessert
recipe for the ingredients we’re using
3/4 of a cup of cashews a tablespoon of
lemon juice a teaspoon of vanilla
extract 2 tablespoons of coconut oil
quarter of a teaspoon of pink Himalayan
sea salt just enough coconut milk to
blend the cashews into a creamy
consistency and then we’re going to be
using Lakanto powdered sugar which
is an alcohol sugar it’s called
erythritol they make a powdered version
that is great for making frostings and I
like this brand of Lakanto because
erythritol is actually made from corn
and this one is non-gmo so it’s going to be
good quality one last ingredient
we’re using is we’re using p3o and
probiotics this is a really strong
probiotic definitely my favorite and
we’re gonna be using this to ferment the
cashew mixture which is gonna give it
that kind of cream cheese type taste so
what we’re gonna do is we’re just gonna
place all of our ingredients except for
the probiotics into the blender
let’s start with that much and see if
that’s enough and then I’m going to
blend it until smooth maybe ill add a little bit
more coconut cream just to help it blend
alright so here we are two days later
with the fermentation process of the
cashew cream cheese I would say if I
hadn’t added a bit of honey in it I
think that would have expedited the
fermentation process I think I could
actually ferment this for one more day
it would become a little bit more tart
but I think it’s actually just fine
right now
so since I’m using this cashew cream
cheese frosting for the carrot cake
recipe that I’m making the sugar free
grain free carrot cake I’m going to make
it a lemon cream cheese frosting what
I’m gonna do is I’m going to start out
by adding half a teaspoon of organic
lemon flavoring then I’m going to grate
a lemon worth of lemon zest and put that
in with the cashew cream cheese as well
and then I’m gonna add my powdered
erythritol
one minute 37 seconds later now I’m just
going to add some of the powdered
erythritol I am using the lakanto brand
the reason I like the lakanto brand is
because it’s non-gmo erythritol is made
from corn so you definitely want to be
choosing a non-gmo source and I’m
basically just going to add this to
taste so just add a little bit at a time
and keep adding more just to adjust the
amount I’m gonna start out with a teeth
we two teaspoons so I ended up putting
about two and a half tablespoons of
Lakanto into the cashew cream cheese
and mix it up
absolutely delicious
pulse smooth then I’m going to transfer
it into a bowl and add the rest of the
ingredients so if you’re using a food
processor that is ideal we’re just going
to put everything into the food
processor except for the grated carrots
and the raisins at first so now that the
sweet potato and the liquid ingredients
have been blended smooth I’m going to
pour this into a bowl and add the rest
of my ingredients except for the carrots
and the raisins
lay tell now that we’ve mixed in our
other ingredients now I’m going to add
the grated carrot and the raisins now
line the bottom of an 8-inch square
baking pan now pour the batter into the
baking pan and just smooth out the top
a little longer than a few minutes later
all right so here we have our delicious
carrot cake if we did use yams instead
of sweet potatoes that would make it a
little bit more orange but still
delicious regardless but now all we need
to do is we can just cut a slice and put
it on our plate and then we’re gonna top
it with our delicious lemon fermented
cashew cream cheese frosting and then
we’re just gonna sprinkle some walnuts
on top and you can also use pecans that
would also be delicious sure we have it
guys are absolutely delicious
sugar free grain free carrot cake with
lemon fermented cashew cream cheese
frosting this dessert is absolutely
delicious you won’t believe it and I’m
so excited for you to try the recipe and
best of all it is completely bikini body
friendly if you’re trying to get and
stay lean and stay that way for good
this is a great dessert option it’s
basically just like having a serving of
carbs and a little bit of fats so I hope
you enjoyed the recipe
my name is Krista Elisabeth and in this
video I taught you a dessert to lose
weight my sugar free grain free carrot
cake with lemon cashew cream cheese
frosting
have an amazing day thanks for watching
and I’ll see you on the next video for
my next dessert to lose weight recipe
bye hello my friend be sure to check out
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see you on the next one bye