KETO CARROT CAKE RECIPE

KETO CARROT CAKE RECIPE

July 25, 2019 15 By William Morgan


you know spinning summer in Florida with
my pops one year he took me to Publix
and it was the first carrot cake I’ve
ever had all day the whole thing
Christmas here yeah sugar free
destination of you to enjoy me
I’m good free and don’t know carrot cake
is a king I happen to have a taste fear
unless someone offers me a fruit peace
in that case why thank you
now any of you guys here I’ve had that
Publix carrot cake comment below tell me
it’s not amazing but this is sugarless
crystals and here we do sugar-free foods
so it won’t cut it
but when I tell you this keto carrot
cake is so close to the real thing in
taste and texture you just have to try
to believe I couldn’t believe I made I
was like dang
and my cream cheese icing took it to
another level
this keto carrot cake is to die for it
is so good now since I’m hyped it up we
gotta make it full recipe details over
at sugarless crystals calm there is a
link in the description box below now
I’ve read several blogs to tell me that
almond flour and coconut flour are the
perfect mix it’s the closest way to get
real cake texture than anything else I’m
a firm believer now I really am ugly
just head over to the blogger sales
close-ups I almost forget I didn’t use
flour like look at pictures up I tell
you our way go ahead
let’s get together our dry ingredients
almond flour coconut flour baking soda
salt cinnamon ginger nutmeg and mix
those up together now I tossed a little
brown sugar trivia in there that’s
completely optional to you but it does
help with the sweetness a little bit and
the brown sugar taste but you don’t put
it in there it’s fine it’s still gonna
be good
I’ve had it both ways within without now
for our wet ingredients we got eggs
melted coconut oil a canto sugar-free
maple syrup or a sugar-free maple syrup
of your choice vanilla and Stephen
combine your dry Nia wet ingredients
together now carrots may not be what you
want to add and truthfully you don’t
need them you can’t taste them anyway
and a quick side note certain foods
reckon differently with the pH levels so
the carrots may actually turn green or
blue because of the baking soda so
they’re completely optional to you
they’ll turn they’re not gonna turn as
soon as is done but if you leave it in
the fridge for maybe like a day or two
like you’ll see it it may or may not I
don’t know it depends on the brand of
baking soda you use it’s still fine to
eat but you know it’s just kind of like
you looking at it and then you’re like
oh like should I eat this I’m rambling
I’m rambling as far as carbs go there’s
only one ounce so there’s only 2 grams
net carbs for the carrots for the entire
meal for the entire cake now those
walnuts oh yeah I highly recommend those
for flavor and texture you can swap them
out for pecans or even sure the coconut
for the carrots yeah I just started it I
was culinary wheels spinnin boy I tell
you yeah that’s cool now for this recipe
I’m adding carrots and walnuts I’m using
a regular loaf pan nothing fancy if you
want to make your actual cake or if you
want me like a double layer you can like
double or triple the recipe and you
should be fine and like a round pan now
we’re gonna put this in the oven for 20
to 35 minutes on 300 degrees Celsius
we’re gonna check it at about 15 minutes
that for doneness and then probably
about every 5 to 10 minutes
after that you don’t want to overcook it
while that’s in the oven let’s make this
cream cheese frosting or icing if you
want to call it the cream cheese and the
butter were brought out to room
temperature to help mix it I’m telling
you if you try to do it cold that butter
and cream cheese is gonna fight you back
some hard it’s gonna give you a hard
time trust me it’s simply butter cream
cheese vanilla confection sweetener I
you swerve but you can do your own and
heavy cream give that a mix until well
combined allow your cake to cool and
then I sit now once again full recipe
details over at Sheila’s crystals
dot-com i will put a link in a
description box below for you this keto
carrot cake is like my new favorite
dessert I swear I had no idea I can make
something so good the remaining carrot
cake from all my pictures I just grabbed
it and just I’m just gonna ingest the
whole thing that’s what we’re doing
that’s what I’m going to do another keto
carrot cake is absolutely moist I can’t
stress that to you enough and I figured
out what it was the cream cheese
frosting has that nice tang to it me
proximately when things are cream cheese
I like the tankiness of the cream cheese
it just it just does something for me
it’s not cream cheese without Italian
isn’t it you know that’s how you know is
cream cheese the walnuts provide texture
along with the moist cake and then the
cream cheese topping on top and let’s
say you decided you want to put the
carrots in there
they provide that nice little extra
crunch too I think anybody can do a lot
with this recipe
this cake nut it has the spices and
everything you want in it
the only thing that I could say bad
about it is it’s not extremely sweet and
that could be a good or bad thing
depending on
look at me act like a desert so it
should be a certain sweetness level but
the spices seem too dumb those down a
little bit so it’s not a sweet I had to
brown sugar Truvia along with the stevia
and those did help they help the whole
lot my I can tell the difference along
with the maple syrup in there so it it
might be you know many be sweet enough
maybe I’m asking for too much
hmm no I think I found the perfect
secret to how to make cakes in their
texture to profession but you’re gonna
have to read blog post to find out I’m
sorry if you’ll enjoy this recipe give
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hi I’m Darius this is sugarless crystal
just sugar free decimation of you too
I’m not a chef i minister Tayna by