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Keto Karrot Kake!

August 21, 2017 By PJ Glassey

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K’mon, you gotta be Kidding! I think knot! This kake is krazy killer good!

Peege has never been a fan of carrot cake, but he kouldn’t stop knawing on this one!

And yes, it’s keto, with most of the kalories coming from healthy fat!

 

Batter Ingredients:

  • 1/2 cup almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 to 4 tbsp ground cinnamon
  • 1 to 2 tbsp ground nutmeg
  • 1/2 teaspoon ground cloves
  • 4 tsp allspice
  • 2/3 cup melted butter
  • 1 scoop vanilla whey protein
  • ½ cup powdered erythritol
  • ½ cup brown sugar (Brand: Lakanto)
  • 3 large eggs
  • ½ cup expeller pressed coconut oil
  • 3 tbsp vanilla extract
  • about 2 large or 3 medium carrots or 1 and ½ cups grated carrots
  • 4-5 tbsp stevia glycerite (depending on how sweet you want)
  • ½ cup (50 grams) pecans or walnuts (optional)

Frosting Ingredients:

  • 8 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered erythritol
  • 3 tbps vanilla extract
  • 1 scoop vanilla whey protein powder

Batter Instructions:

  1. Preheat oven to 350 degrees
  2. Spray 9×5 bread pan with coconut oil
  3. Pour all ingredients in a stand mixer, mix on high till fully blended while scraping downsides
  4. Pour batter into pan and bake for about 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Each oven is different so try to keep a close eye on it and test with a toothpick about every 5 minutes.  Keep in mind it will continue to bake slightly when it is cooling. Allow cake to cool completely.

Frosting Instructions:

  1. Put all ingredients in stand mixer and blend until smooth.

Nutrient breakdown per piece: Koming soon! 

And for Killer layered Kake version, click here to see Dr. Jocker’s recipe.

Filed Under: Desserts

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