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Keto Pumpkin Carrot Cake

Keto Pumpkin Carrot Cake With Cream Cheese Frosting

This gluten-free pumpkin carrot cake melts in your mouth with a sugar-free cream cheese frosting . It's a low-carb dessert you'll love!
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Servings 16 slices
Calories 355 kcal

Equipment

  • Mixing Bowl
  • 9x13 Baking Dish
  • Electric Mixer
  • Rubber Spatula

Ingredients
  

Pumpkin Carrot Cake

  • 2 1/2 cups Almond Flour
  • 1/2 cup Butter softened
  • 2/3 cup Swerve Confectioner's Sugar Substitute
  • 1 tsp Vanilla Extract
  • 3 large Eggs
  • 1/2 cup Pumpkin Puree
  • 2 tsp Baking Powder
  • 2 tsp Pumpkin Pie Spice
  • 1 tps Cinnamon
  • 2 cups Shredded Carrots
  • 1 cup Finely Chopped Pecans

Keto Cream Cheese Frosting

  • 6 ounces Cream Cheese softened
  • 1/3 cup Swerve Confectioner's Sugar Substitute
  • 3 tbsp Butter softened
  • 2 tbsp Heavy Whipping Cream

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a mixing bowl, combine all of the cake ingredients with the exception of the carrots and pecans. Blend until smooth.
  • Fold the carrots and pecans into the batter.
  • Spread the batter into a well greased 9x13 baking dish.
  • Bake for 30-35 minutes, or until cooked through.
  • Let the cake cool to room temperature.
  • Blend together the cream cheese, butter and sugar substitute for the icing.
  • Add in the heavy whipping cream, and beat until smooth and creamy.
  • Spread the icing over the cake, and garnish with some additional shredded carrot before serving.

Notes

Calories: 355 Net Carbs: 4 net Carbs Per Serving

The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.

Keyword pumpkin carrot cake