By Joanne Snack
March 13, 2018
Enjoy the classic wholesome taste of a carrot cake with only a fraction of the carbs! Our Easter Keto Carrot Cake tastes fantastic and has just 5g of carbs per serve – a great feel-good indulgence to help you survive the long weekend.
1 packet of Protein Muffin Mix
3 Large Eggs
1 ½ (375ml) Cups Milk
100g chopped walnuts/or can use sunflower seeds
2 TB Cinnamon
200g Grated Carrots
100g Grated zucchini
½ Cup/50g Desiccated Coconut
Additional Sweetener optional
250g Cream Cheese
2TB Butter (40g)
2TB Sweetener of Choice
Rind of 1 Lemon
1Preheat the oven for 170 degree, prepare round cake tin (tin used was 19cm small round) with baking paper.
2Bowl 1 - Dry Muffin mix, chopped walnuts, Grated Carrot, desiccated coconut, cinnamon and sweetener.
3Bowl 2 - Whisk together the 3 eggs and 1 ½ cup of milk
4Combine the wet ingredients with the dry and mix well.
5Spoon the mix into cake tin
6Bake in the oven for 45-50 mins or until the skewer pulls out clean.
7Allow cake to cool on rack, then chill. Cake needs to be cool before icing
Method for Icing
1Soften the butter and cream cheese in the microwave for 30 seconds.
2add the lemon rind and sweetener, then beat until light and fluffy
1Macro's include the cream cheese icing. You can switch the cream cheese icing for yogurt and cinnamon
2Serving suggestion- once the cake has chilled cut cake horizontally through the middle and create a double layer cake ( as we did) or ice the whole round cake.