Low Carb Carrot Cake 8x8
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 c almond meal2 tbls xylitol4 tiny scoops stevia1 tsp baking powder1 tsp baking soda1/2 tsp salt1 tbls cinnamon.5 tbls ground ginger.5 c coconut oil (warmed to liquid)2 eggs1 tbls vanilla extract.5 c chopped pecans.75 c finely grated raw carrot.75 c finely grated raw zucchini.25 c sour cream
Preheat oven to 350. Grease 8"x8" pan or line with parchment paper.
Mix dry ingredients in large mixing bowl. Separately, beat eggs and vanilla together. Add coconut oil to dry ingredients, mix, then add and mix the eggs. Stir in the grated veggies and pecans, and then the sour cream. The mixture will be thick. Scrape into 8 x 8" pan lined with parchment.
Serving Size: 8 servings if cut into 2" x 4" pieces.
Mix dry ingredients in large mixing bowl. Separately, beat eggs and vanilla together. Add coconut oil to dry ingredients, mix, then add and mix the eggs. Stir in the grated veggies and pecans, and then the sour cream. The mixture will be thick. Scrape into 8 x 8" pan lined with parchment.
Serving Size: 8 servings if cut into 2" x 4" pieces.
Nutritional Info Amount Per Serving
- Calories: 493.3
- Total Fat: 44.3 g
- Cholesterol: 49.7 mg
- Sodium: 278.4 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 6.1 g
- Protein: 13.2 g
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