Keto Carrot Cake

Cleveburgian

1 cup almond flour

2 tbsp coconut flour

1 tbsp flax meal

½ tsp baking soda

½ tsp baking powder

pinch of salt

½ tsp stevia

¾ cup erythritol

2 eggs

4 tbsp melted butter

½ cup sour cream

¼ tsp cinnamon

⅛ tsp nutmeg

1 tsp vanilla

2 oz chopped walnuts

75g shaved carrots. (for the icing) 8 oz cream cheese

½ cup heavy cream

¾ cup powdered erythritol

1 tsp vanilla

½ tsp lemon extract.

Directions: Preheat oven to 325 convection. Add all dry cake ingredients to a bowl, and whisk. In a separate bowl, add all wet ingredients and whisk. Combine wet with dry. Fold in walnuts and carrots, saving a little for decoration if desired. Place batter in silicone baking mold, or parchment lined metal pan. Cook for about 15 min. It will still be soft in the middle, but will set up in the fridge. This prevents drying out. (for the icing) Mix everything in a bowl with a hand mixer. Once cake has completely cooled, ice it. Place in fridge for several hours to chill.

Macros: (serves 12) Amount per serving - 238 calories, 6g protein, 6g carbohydrates, 2g fiber, 1g sugar, 22g fat

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