Keto Carrot Cup Cakes! 😋🥕
Ingredients
Carrot Cake
* 1 1/2 cups almond flour
* 1/2 cup coconut flour
* 2 teaspoons baking soda
* 1/2 teaspoon baking powder
* 1 1/2 teaspoon cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon allspice or ginger
* 1 cup coconut oil, melted
* 4 large eggs
* 2 teaspoons vanilla extract
* 1 cup swerve confectioners
* 1 1/2 cups packed grated zucchini (1 medium)
* 1 cup loosely packed grated carrots about (1 large)
* 1/2 cup walnuts optional
FROSTING:
* 16 ounces cream cheese
* 1/2 cup butter
* 2 cup Swerve confectioner
* 2 teaspoons vanilla extract
* 2 tablespoons heavy whipping cream
Instructions
CAKE:
* Preheat oven to 350°F. Line bottom of two 9-inch cake pans with parchment paper or use silicone pans.
* Stir together the almond flour, coconut flour, baking soda, baking powder, cinnamon, nutmeg, and allspice in a medium bowl. Set aside.
* In large mixing bowl, whisk together coconut oil, eggs, and vanilla extract. Stir in zucchini, carrots, and sweetener. Then add flour mixture and stir until well combined.
* Spread batter evenly between the two cake pans. Smooth tops if necessary.
* Bake for 25-30 minutes until browned on top and cake is firm to the touch.
* Remove from oven and allow to cool on a cooling rack before frosting.
FROSTING:
* Cream together the cream cheese and butter with an electric mixer.
* Add powdered sweetener and beat until smooth.
* Beat in the vanilla extract. Add in the heavy whipping cream, a little at a time, until the desired consistency is reached. Frosting should be light and fluffy after whipping.
Calories: 294kcal | Carbs: 7g | Protein: 7g | Fat: 27g | Fiber: 3g | Sugar: 2g **Net carbs 4g
