Keto Recipes

Keto and low Carb Carrot Cake

Keto and low Carb Carrot Cake
Total Time: 25 minutes 
Yield: 12 slices 



  • 6 large eggs, divided
  • 1 cup sweetener (I used 3/4 cup allulose and 1/4 cup Lakanto Golden)
  • 2 tsp vanilla
  • 1/2 cup olive oil
  • 1 1/2 cup almond flour
  • 1/2 cup whey protein powder (plain)
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 tsp xanthan gum
  • 1/2 cup shredded carrots, from 1 medium carrot, steamed and squeezed dry


  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, softened
  • 1 cup sweetener
  • pinch of salt
  • 1 tsp vanilla
  • 1/2 cup heavy whipping cream


  • 1/2 cup unsweetened coconut



  1. Preheat the oven to 375 degrees F.  Grease a 13-by-18-inch sheet pan with cooking spray, line the bottom of the pan with parchment paper and generously grease the paper.  Make sure that you have an overhang to help to lift the cake from the pan.
  2. In a small bowl, sift together the almond flour, whey protein powder, cinnamon, baking powder, xanthan gum, ginger, nutmeg, and salt and stir to combine. Divide the egg yolks from the egg whites.  Whip the egg whites until stiff peaks form.  Set the bowl to the side.  Whip together the egg yolks, sweetener, vanilla and olive oil until smooth.  Whip in the dry ingredients until combined (the mixture will be VERY thick!).
  3. Take a third of the egg whites and briskly stir them into the cake batter to lighten the batter.  Take the remaining egg whites and carefully fold them into the cake batter until no white streaks remain.
  4. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched and begins to brown, about 15-17 minutes.
  5. Remove the cake from the oven and using the parchment paper, lift the cake out of the baking pan and place it on a cooling rack.  Use an offset spatula and run it under the cake to ensure that not parts of the cake have stuck to the parchment paper.  Allow the cake to cool for 10 minutes.
  6. Starting at one of the short ends, gently roll the warm cake using the parchment paper. Allow the rolled cake to cool completely on a wire rack.


  1. Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the sweetener and vanilla. Continue to beat until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 2-4 minutes more.  Set the bowl to the side.
  2. In a separate bowl, whip the heavy cream until stiff peaks form.  Fold the heavy cream into the cream cheese mixture and set the bowl in the fridge.


  1. Reserve about 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake. Using a small offset spatula, spread the remaining frosting evenly over the cake.  Carefully re-roll the cake, using the parchment paper as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  2. Place the cake in the refrigerator until fully chilled, about 2 hours.


  • Serving Size: 1 slice
  • Calories: 319
  • Sugar: 2
  • Fat: 26
  • Carbohydrates: 5
  • Fiber: 1
  • Protein: 6

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