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Last spring, I grew the most beautiful carrots ever and got to do a fun Collab with my talented photographer friend, Destiny (Frames by Destiny). And what better use of said carrots than something sweet and delicious?!? Best keto carrot cake recipe ever! #springaesthetic #spring2023 #lemon8creator #ketofriendly
Low Carb Carrot Cake ( with Coconut)
Cake ingredients:
1 1/2 cups almond flour
1/4 cup coconut flour
2 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/2 cup butter
1/2 cup coconut oil
4 large eggs
2 tsp vanilla extract
1 cup low carb sweetener ( Swerve, erythritol, stevia)
2 cups grated carrots
1 cup chopped pecans
1 cup unsweetened coconut
1 Tbsp molasses
Frosting ingredients:
16 oz. Cream cheese
1 stick butter
1 1/2 cups powdered sweetener
2 tsp vanilla extract
2 Tbsp heavy cream
Directions:
1. Preheat oven to 350°F. Grease the bottom of two 9-inch cake pans or line with parchment paper.
2. Stir together the almond flour, coconut flour, baking soda, baking powder, cinnamon,
nutmeg, and ginger in a medium bowl. Set aside.
3. In large mixing bowl, whisk together coconut oil, butter, eggs, and vanilla extract. Stir in
carrots, coconut, pecans, and sweetener. Then add to flour mixture and stir until well
combined.
4. Spread batter evenly between the two cake pans.
5. Bake for 25 minutes until browned on top and cake is firm to the touch.
6. Remove from oven and allow to cool on a cooling rack before frosting.
FROSTING:
1. Cream together the cream cheese and butter with an electric mixer.
2. Add powdered sweetener and beat until smooth.
3. Beat in the vanilla extract and heavy whipping cream until light and fluffy.
Makes 15 servings, 4 net carbs per serving