Keto Carrot cakes with Cream Cheese Frosting

Name: Keto Carrot cakes with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 19
Ingredients: 5 large Egg fresh whole raw; 2 oz Almond Breeze Almond Milk Unsweetened Vanilla; .75 cup Olive Oil; 1 tsp Vanilla Extract; 4 tbsp Shredded Coconut Unsweetened (Bob's Red Mill); 1 tsp Morton Iodized Salt; 4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT); 7 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 2 tsp Baking Powder; 1.5 tsp Cinnamon ground; 2.5 serving Carrots - Bolthouse Farms Baby-cut Carrots 3oz; 36 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE); 8 oz Cream Cheese; 1 stick Butter unsalted; 30 gram Swerve powdered sugar replacement; 4 tbsp Heavy Whipping Cream; 1 tsp Vanilla Extract

Minutes to Prepare: 30
Minutes to Cook: 18

Number of Servings: 19

Ingredients

5 large Egg, fresh, whole, raw 2 oz Almond Breeze Almond Milk, Unsweetened Vanilla .75 cup Olive Oil 1 tsp Vanilla Extract 4 tbsp Shredded Coconut Unsweetened (Bob's Red Mill) 1 tsp Morton Iodized Salt 4 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT) 7 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 tsp Baking Powder 1.5 tsp Cinnamon, ground 2.5 serving Carrots - Bolthouse Farms Baby-cut Carrots 3oz 36 tsp Swerve Granulated (1 tsp) net carb (by IMENONELSE) 8 oz Cream Cheese 1 stick Butter, unsalted 30 gram Swerve powdered sugar replacement 4 tbsp Heavy Whipping Cream 1 tsp Vanilla Extract

Directions

combine eggs, almond milk, olive oil vanilla extract in mixer until combined- add sugar replacement, in the meantime combine dry ingredients of shredded coconut, salt, coconut flour, almond flour, baking powder, cinnamon into wet ingredients-- when mixed fold in the shredded carrots until combined- line muffin tins or you can make two 8" cake pan- bake in 350 oven for about 15 -18 minutes until toothpick comes away clean- take out of pan and cool completely- make frosting- combine room temp butter, cream cheese until mixed well add swerve confectioners sugar and mix- add vanilla extract- and then add each tablespoon of heavy cream until make a light fluffy frosting ....frost cooled cupcakes- enjoy!

Serving Size: 19

Number of Servings: 19

Recipe submitted by SparkPeople user AMORPHI.

Servings Per Recipe: 19

Nutritional Info Amount Per Serving

Calories: 268.1
Total Fat: 26.0 g
Cholesterol: 79.4 mg
Sodium: 242.6 mg
Total Carbs: 5.6 g
Dietary Fiber: 2.3 g
Protein: 5.3 g

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