Low Carb Carrot Cake🥕

It was the cake I made for my babies 1st birthday, so every time I have it now it reminds me of when she was little!

My daughter will soon be 9 so it was some time ago! She even loved this one, but had no idea it was made without sugar!

Now if you haven’t already, go make some of my baking mix!! It is the basis for over 6 of my recipes and counting!

Now that you have the baking mix ready, let us make some cake!!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

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Low Carb Carrot Cake

1.5 cups low carb baking mix

1/4 cup Bobs Red Mill plain whey powder

1/3 cup unsweetened shredded coconut

3/4 cup Swerve granulated (or regular erithrytol)

3/4 tsp powdered stevia (pure is best)

1.5 tsp ground cinnamon

1/2 tsp each: nutmeg, allspice, ginger

1/4 tsp ground cloves

1/4 tsp sea salt

2 tsp baking powder

1/2 cup unsweetened almond milk (may need more if your almond milk is store bought)

3 Lg eggs

3 to 4 egg whites to make 1/2 cup

1/3 cup coconut oil/OR butter melted

2 small (5″long) carrots finely shredded

Quick frosting:

4oz cream cheese, very soft

1/2 stick butter, softened

1 tsp vanilla

2.5 Tbsp Swerve Confectioners sugar

1/4 tsp liquid monkfruit sweetener /OR liquid stevia

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Preheat oven to 350F. Grease an 8×8 pan. Glass is preferred.

In a large bowl whisk all dry ingredients.

In a separate small bowl whisk eggs and almond milk.

Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.

After well whisked, slowly add in melted coconut oil /OR butter a little at a time.

Each small addition should be followed by a folding/whipping motion.

Once all incorporated, fold in the carrot shreds.

Bake at 350F for 35 to 40 minutes until set in the middle and edges are golden brown.

Cool completely.

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Start making frosting!

With a hand mixer, or with a whisk, mix all frosting ingredients in a small bowl.

It should be smooth and thick.

Spread over cooled cake.

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Optional: sprinkle with 1/4 cup chopped pecans

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When cut into 16 pieces……

2g net carb each.

When cut into 8 pieces…….

4 net carb each.

This will vary depending on your brand choice of sweeteners, length of carrots used, and type of coconut.


Low Carb Baking Mix

I have posted a picture of my container of Low Carb baking mix before, but since I have used it in quite a few of my recipes, I wanted to dedicate a post to it!

I did a video on my facebook page about the specifics on where to find each ingredient. Check it out here!

If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

I have used a recycled coconut oil container for mine and wrote the recipe on top!

Low Carb Baking Mix

1 cup Oat Fiber

1/2 cup Bob’s Red Mill Coconut Flour

1/3 cup flaxseed meal

3 Tbsp Bob’s Red Mill Fine Ground Almond Flour

3 Tbsp Great Lakes Collagen (green can)

3 tsp. Glucomannon

Whisk all well.

1 recipe yields : 2 cups

These are the nutritional facts for 1 recipe.

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Now here are some recipes you can go try now that you have your Low Carb Baking Mix done!

All 5 are at this link!


Keto Jamaican Toto (coconut cake)

Toto is a coconut spice cake that is popular throughout the Caribbean. On some islands it is simply called Coconut Cake. Toto is a dense cake that is rather plain and not much to look at but the combination of coconut and spices makes for a delicious confection that is sure to delight any coconut lover.

It is usually made with wheat flour and white sugar, but I have #ketofied this recipe so I use #almondflour and #goldenmonkfruit . If you follow the instructions exactly and fold in the whipped egg whites, you will get a fluffy, moist cake that melts in your mouth!

Here are some pictures to guide you in making this awesome cake!

The batter you mix before folding in the whites.

Egg whites should be fluffy like this.

Getting started. I used 1/3 of the whites at a time.

2nd third being folded.

Final third. The end should resemble this.

Spread into parchment lined pan and cook till toothpick tested clean and golden like this.

Keto Jamaican Toto (coconut cake)

1 1/2 cup of almond flour

3/4 cup of shredded coconut

3/4 cup of golden monkfruit

1/2 tsp of baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp vanilla powder (or 1 vanilla pod scraped)

1/4 tsp of sea salt

4 large eggs (separate yolks and egg whites)

1/4 cup butter, melted

2 tbsp unsweetened almond milk

Preheat the oven at 350F degrees

Line an 8×8″ square baking tray with parchment paper and set aside.

In a large bowl, add all of the dry ingredients and combine.

Stir in the melted butter and the egg yolks with the almond milk until everything is mixed together evenly then set aside.

Whisk the egg whites using a mixer until the egg whites form soft white fluffy peaks.

Carefully fold the egg whites into the batter, rotating the bowl with each fold.

Pour the cake batter into prepared pan.

Bake the cake in the oven for 40-50 minutes, it should be golden brown and firm to the touch or toothpick tested clean.

Remove the cake from the oven.

Lift it gently out of the pan by two sides and place on a cooling rack.

Store in an air tight container and eat within a few days or freeze.

4 g carb/ 2 g fiber per 1/12 of cake.


Keto Berry Breakfast Bars

There are eggs, bacon, frittatas, muffins, coffee cakes……..and then there are bars!

Yummy, cakey, moist and reminiscent of a pound cake, these breakfast bars will quickly become a favorite!!

I used blackberries here, but you could also try raspberries, or go crazy and use chocolate chips😊

Keto Berry Breakfast Bars

1 stick butter; (4 oz.); melted

1/2 cup coconut flour

1/2 cup Lakanto monkfruit sweetener

1 tsp almond extract

1 tsp vanilla extract

1 tsp baking powder

8 eggs

1 cup frozen berries (blackberry -or- raspberry)

Mix melted butter, coconut flour, sweetener, extracts and baking powder.

Add eggs 2 at a time whisking well after each.

Pour into a parchment lined 8×8 pan.

Bake at 350°F for 25 to 30 min.

Or until the center is cooked and the outside edges are golden brown.

Cool 10 minutes then lift out of pan to finish cooling.

Cut into 8 pieces.

1 piece= 6g carb/3g fiber/4.7g protein


Keto Copycat Brown Sugar

You may have heard of Sukrin gold sugar. It is a sugar free brown sugar replacement. After looking at its ingredients I see that malt flavoring is used. This is something I avoid as I steer clear of gluten since I have an intolerance. My sinuses swell and I break out in eczema😣

Malt is usually made from barley and is not gluten free. It can be made from corn, but that is rare. Most malt comes from barley grain that has been soaked, germinated and dried. Ingredients made from maltinclude malt flavoring,

malt syrup and malt extract, none of which are currently considered gluten free.

So imagine how excited I was to put together some commonly found ingredients to make a very tasty copycat substitute of this baking gem!

I have found my ingredients online at thrivemarket.com or luckyvitamin.com for sales. Amazon pretty much has them all too!

Keto Copycat Brown Sugar

1 cup Lakanto Monkfruit Sweetener(golden preferred over classic)

3/4 tsp Frontier Brand Maple Flavoring/Extract(preferred,but others may work)

1 tsp SweetLeaf Sweet Drops Liquid Stevia – Vanilla (or other brand that lists glycerin as 1st ingredient)

Put all ingredients in a small bowl and mix with a fork cutting the extract and stevia drops into it until it is uniform in color.

Use like brown sugar in recipes. This works great in baked goods especially!!

What would you use it in?

Leave me a comment below!


Keto Pumpkin Spice Coffee Cake

Every recipe has a story! I remember my Grandma Bettie making coffee cake on weekends! I always thought it had coffee in it until she showed me how to make it.

Her version was the recipe off of a Bisquik box, but alas it was still divine! The crumbly cinnamon top and the moist feel that was just right to pair with a cup of coffee🍵 I usually had mine warmed up with butter and a glass of milk❤

This coffeecake does use my baking mix, has a similar crumb and tons of cinnamony goodness like my Grandmas. This one though is grain free, gluten free, keto and only 2.5 carbs per square😮

Here is my baking mix! All items can be found online if you cannot find them locally.

Let’s make some coffee cake!

First, make the topping!

Get your cinnamon and sugar in a medium bowl.

I really like this brand of maple extract! It really blends well with no aftertaste!
I used Lolli’s Low Carb Granola, you can get some off their website! Alternately you could use chopped pecans with a granulated sweetener.

Now get a 2nd medium bowl and whisk the dry ingredients together.

Now in a 3rd medium bowl mix the wet ingredients.

Slowly pour the well mixed WET ingredients into the DRY ingredients to make the batter.

Pour the batter into a greased 8×8 pan.

Spread it out and top it evenly with plops of the topping.

Now you will run your knife through it like this!

Bake at 350° for 20 minutes and enjoy your cake with a hot drink!

It will keep up to 5 days covered in the fridge. Warm up individually if desired.

Keto Pumpkin Spice Coffee Cake

Topping:

3 Tbsp melted coconut oil

1 Tbsp ground cinnamon

1 Tbsp powdered Swerve (erithrytol)

2 packets Stevia (1/2 tsp bulk)

1/2 cup Lolli’s Cinnamon Pecan Granola -or- plain chopped pecans mixed w/ 1 Tbsp erithrytol/or monkfruit

Dry Mixture:

1 cup Baking Mix Blend

2 1/2 tsp baking powder

1/4 tsp salt

1 Tbsp pumpkin spice

1/3 cup powdered Swerve (erithrytol)

1 tsp stevia

Wet Mixture:

3 eggs

1/3 cup sour cream

1/3 cup pure pumpkin puree

2 tsp vanilla extract

Preheat oven to 350°.

In a small bowl, mix topping. Set aside.

In medium bowl whisk dry ingredients. Set aside.

In medium bowl whisk wet ingredients.

Whisk dry ingredients while slowly pouring and mixing in wet ingredients.

Spread into greased 8×8 pan.

Drop topping in even spaced plops. Then run a knife through it 4 times horizontal, 4 times vertical.

Bake at 350° for 30 minutes until toothpick tested clean.

Cool 10 minutes before serving.

Store in refrigerator up to 5 days covered.

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