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Halloween Keto Carrot Cake

keto cake for halloween
mmAuthorChelfCategorydessertDifficultyIntermediate

Trick or treat, and don't cheat! This Halloween, we are all about staying on track when it comes to our Keto diet plan! But, who says you can't indulge and treat yourself when you're doing Keto?!

Decadent, spicy, and succulent, this Halloween carrot cake will put you in a celebratory mood from the first bite.
Packed with feel-good nutrients and frosted with super smooth cream cheese, this dessert will be hard to resist! The most important thing with diets is not to feel restricted, so once in a while, enjoy a delicious piece of cake! Put on some spooky music, decorate with your best Halloween props and enjoy!

keto carrot cake for low carb halloween
Yields10 Servings
Prep Time15 minsCook Time50 minsTotal Time1 hr 5 mins
½ cup almond flour
1 ¼ cups powdered Erythritol
2 tsp gluten-free baking powder
2 tsp cinnamon
½ tsp sea salt
4 eggs
½ cup ghee
½ cup almond milk
2 ½ cups carrots
2 tsp sugar-free vanilla extract
½ cup walnuts
1 cup full-fat cream cheese
cup heavy whipping cream
1

Preheat the oven to 180°C (356°F) and line a round cake pan with parchment paper.
Whisk together flour, powdered Erythritol, baking powder, cinnamon, and salt in a bowl.
Then, whisk together milk, melted ghee, eggs and vanilla extract in another bowl.

2

Mix dry and wet ingredients and keep whisking until you get a smooth batter.

Dry Ingredients

3

Add shredded carrots and walnuts.

4

Pour the batter into the prepared pan and bake for 45-50 minutes.
Remove from the pan and allow to cool.

5

Make the frosting:
Use a mixer to mix cream cheese with the whipping cream, add Erythritol and keep whisking until smooth and fluffy.
Wait for the cake to cool down and then slice it in half. Add a bit of frosting in between two layers.

6

Frost the cake using the remaining frosting and garnish it with walnuts.

Halloween Keto Carrot Cake

Calories

Fats (g)

Carbs (g)

Fiber (g)

Net Carbs (g)

Protein (g)

 ½ cups almond flour (300g)

 

336

26.6

12

6

6

12

1 ¼ cups powdered Erythritol (162g)

 

162

0

0

0

0

0

2 tsp gluten-free baking powder

10

0

2

0

2

0

2 tsp cinnamon (16g)

11

0.1

3.7

2.4

1.3

0.2

½ tsp sea salt (8.5g)

0

0

0

0

0

0

4 eggs

252

17.5

1.4

0

1.4

22.1

½ cup ghee (120ml)

898

102

0

0

0

0.3

1/2 cup almond milk

276

28.6

6.7

2.6

4.1

2.8

2 ½ cups carrot

113

0

27.1

6.8

20.3

2.3

2 tsp sugar-free vanilla extract

24

0

1.1

0

1.1

0

½ cup walnuts pieces

360

34

6

4

2

7

1 cup full-fat cream cheese

223

3.2

13.5

0

13.5

33.4

1/3 cup heavy whipping cream

138

14.8

1.1

0

1.1

0.8

Total

2,527‬

226.8

74.6

21.8

36.2

73.9

Per serving (<10)

252.7

22.6

7.4

2.1

3.6

7.3

 

 

Ingredients

 ½ cup almond flour
 1 ¼ cups powdered Erythritol
 2 tsp gluten-free baking powder
 2 tsp cinnamon
 ½ tsp sea salt
 4 eggs
 ½ cup ghee
 ½ cup almond milk
 2 ½ cups carrots
 2 tsp sugar-free vanilla extract
 ½ cup walnuts
 1 cup full-fat cream cheese
  cup heavy whipping cream

Directions

1

Preheat the oven to 180°C (356°F) and line a round cake pan with parchment paper.
Whisk together flour, powdered Erythritol, baking powder, cinnamon, and salt in a bowl.
Then, whisk together milk, melted ghee, eggs and vanilla extract in another bowl.

2

Mix dry and wet ingredients and keep whisking until you get a smooth batter.

Dry Ingredients

3

Add shredded carrots and walnuts.

4

Pour the batter into the prepared pan and bake for 45-50 minutes.
Remove from the pan and allow to cool.

5

Make the frosting:
Use a mixer to mix cream cheese with the whipping cream, add Erythritol and keep whisking until smooth and fluffy.
Wait for the cake to cool down and then slice it in half. Add a bit of frosting in between two layers.

6

Frost the cake using the remaining frosting and garnish it with walnuts.

Halloween Keto Carrot Cake

 

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