Keto Chocolate Chunk Carrot Cake with Cream Cheese Frosting

Keto Chocolate Chunk Carrot Cake with Cream Cheese Frosting

Made With


Step 1
For the Cake:
Step 2
Preheat the oven to 350 degrees F. Grease two 8” round baking pans with coconut oil.
Step 3
In a large bowl, beat together the erythritol and butter until fluffy.
Step 4
Beat the eggs in, then the almond milk and vanilla. Next, add and beat in the almond flour, coconut flour, baking powder and spices.
Step 5
Using a spatula, fold in the shredded carrot and dark chocolate pieces and mix until evenly combined.
Step 6
Divide the mixture evenly into the prepared pans and bake for 15-22 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 7
Allow to cool completely before icing.
Step 8
For the Cream Cheese Frosting:
Step 9
In a medium bowl, using a handheld mixer, beat the butter and cream cheese until smooth.
Step 10
Add the LGF Shake Mix, heavy cream,almond milk and vanilla, beating until smooth. The liquid will take a few minutes to absorb. Keep beating until the frosting is fluffy and creamy.
Step 11
Place the frosting in the fridge for at least 1 hour to set.
Step 12
Assemble the Cake:
Step 13
Using half of the cream cheese frosting, spread the mixture evenly over one of the cakes. Add the second layer and spread the remaining frosting using a spatula.
Step 14
Sprinkle the pecans on the outside of the cake (or all over) and gently pat down.
Step 15
Serve and enjoy!
For the Cake:
1/2 cup erythritol
5 tbsp butter softened
4 large eggs
2 tbsp Unsweetened Almond Milk
1 tsp vanilla
1 1/2 cups Almond Flour
2 tbsp coconut flour
1 tbsp Baking Powder
1 1/2 tsp ground cinnamon
1/4 tsp ground allspice
2 LGF Dark Chocolate Almond Bars, roughly chopped
1/2 cup carrot (about 1 large carrot) finely grated
For Cream Cheese Frosting:
5 oz cream cheese softened
2 tbsp butter softened
1 scoop LGF Vanilla Shake Mix
1 tbsp Heavy Cream
1 tsp vanilla extract
¼ cup almond milk
½ - 1 cup Pecans, finely chopped (optional for garnish)

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