Keto Gluten-Free Carrot Cake: No Sugar No Flour (Print Version)
Enjoy a delicious keto gluten-free carrot cake. This sugar-free, flour-free recipe is moist, flavorful, and perfect for a healthy dessert or snack.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian, Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Golden Cake Foundation
01 -
2 cups almond flour, superfine blanched
02 -
4 large eggs
03 -
1/2 cup unsalted butter, melted
04 -
1/2 cup full-fat sour cream
05 -
2 tsp vanilla extract
→ Warm Spice & Sweetness Infusion
06 -
3/4 cup granulated erythritol (or preferred keto sweetener blend)
07 -
2 tsp ground cinnamon
08 -
1/2 tsp ground nutmeg
09 -
1/4 tsp ground ginger
10 -
Pinch of ground cloves
11 -
2 tsp baking powder
12 -
1 tsp baking soda
13 -
1/2 tsp sea salt
→ Earthy Goodness & Texture Boost
14 -
2 cups carrots, finely grated (packed)
15 -
1/2 cup chopped pecans
→ Velvety Keto Cream Cheese Cloud
16 -
8 oz full-fat cream cheese, softened
17 -
1/2 cup unsalted butter, softened (1 stick)
18 -
1/2 cup powdered erythritol (or preferred powdered keto sweetener blend)
19 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and line a 9x13 inch baking pan (or two 8-inch rounds). In a large bowl, whisk together 2 cups almond flour, 3/4 cup granulated erythritol, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, pinch of ground cloves, 2 tsp baking powder, 1 tsp baking soda, and 1/2 tsp sea salt. This forms the dry base for your No Sugar No Flour Carrot Cake (Keto, Gluten-Free).
02 -
In a separate medium bowl, whisk together 4 large eggs, 1/2 cup unsalted butter (melted), 1/2 cup full-fat sour cream, and 2 tsp vanilla extract until well combined and smooth. This liquid mixture will bring moisture and richness to the cake batter.
03 -
Pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. Fold in 2 cups finely grated carrots and 1/2 cup chopped pecans. The batter for your No Sugar No Flour Carrot Cake (Keto, Gluten-Free) should be thick and fragrant.
04 -
Transfer the batter evenly into your prepared baking pan(s). Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary slightly depending on your oven and pan size.
05 -
While the cake cools, prepare the frosting. In a medium bowl, beat 8 oz full-fat cream cheese (softened) and 1/2 cup unsalted butter (softened) with an electric mixer until light and fluffy. Gradually add 1/2 cup powdered erythritol and 1 tsp vanilla extract, beating until smooth and creamy.
06 -
Allow the baked cake to cool completely in the pan on a wire rack before attempting to frost it. Once fully cooled, spread the velvety keto cream cheese frosting evenly over the top of the cake. This final touch completes your delicious No Sugar No Flour Carrot Cake (Keto, Gluten-Free).
# Notes:
01 -
For the best texture, ensure your carrots are very finely grated, almost like a coarse puree, rather than thick shreds. This helps them integrate smoothly into the cake.
02 -
Store any leftover carrot cake covered in the refrigerator for up to 5-7 days due to the cream cheese frosting. It also tastes wonderful chilled!
03 -
Feel free to substitute the pecans with walnuts or omit them entirely if preferred. You can also adjust the amount of erythritol to your sweetness preference, using more or less as desired.
04 -
Garnish your finished cake with a sprinkle of extra chopped pecans or a dusting of cinnamon for an elegant presentation.
# Tools You'll Need:
01 -
9-inch round cake pan
02 -
large mixing bowl
03 -
medium mixing bowl
04 -
electric mixer (hand or stand)
05 -
whisk
06 -
rubber spatula
07 -
measuring cups
08 -
measuring spoons
09 -
box grater or food processor
10 -
parchment paper
# Nutrition Facts (Per Serving):
Calories: 473 kcal
Total Fat: 45 g
Total Carbohydrate: 6 g
Protein: 9 g