A true ketogenic pampering! A soft and juicy but non-carbohydrate cake, so stay in the ketosis and continue to burn fat and build muscle.
This ketogenic carrot cake has only 5.5 grams of carbohydrates per serving. So, a good appetite!
Ingredients ketogenic carrot cake:
155 g erythritol
170 g butter
black spoon molasses (optional)
a teaspoonful of vanilla extract
1/2 teaspoon pineapple extract (optional)
240 g almond flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon sea salt
125 g carrot race
190 g coarse minced walnuts (divided into two, a serving of 125 g and one serving of 65 g)
cream cheese without sugar (recipe follows)
Ingredients cream cheese without sugar:
230 g cream cheese (Philadelphia gen)
4 tablespoons melted the coconut oil (or butter)
8 tablespoons fat cream
2 tablespoons stevia powder
2 teaspoons vanilla extract
Preparation of cheese without sugar:
Mix cream cheese, sour cream, coconut oil, and stevia. Add vanilla and mix well. Cold roll 1-3 hours to make it easier to stretch.
Ketogenic carrot cake preparation:
Preheat oven to 180 g Celsius. Grease two 22 cm cake forms with butter and place baking paper on their bottom.
Beat butter with erythritol until fluffy. Also add molasses if using, vanilla extract and pineapple extract. Mix!
Add the eggs, one at a time, and mix well.
In a separate bowl combine almond flour, baking powder, salt and cinnamon. Put the dry ingredients over the wet ones and mix them.
Put the grated carrot and mix well. Put 125 g of walnut and keep the rest of 65 g.
Divide the dough obtained in two, between the two forms of cake. Bake in the oven for 30-40 minutes, until the countertop becomes strong and elastic.
Remove from the oven, leave the molds to cool for 15 minutes, then remove the countertops from them on a kitchen grill and allow them to cool completely.
Put half of the cream cheese on a countertop, cover with the second countertop and put the rest of the cream cheese over it. Sprinkle the stored nuts.
You get 16 servings!