Servings 3
Calories 440kcal / Net Carbs 2
Carrot Cake
·
1/2 cup / 100g shredded/grated carrot
·
1 egg
·
2 tbsp butter, melted
·
1 tbsp double cream / heavy cream
·
3/4 cup / 75g almond flour or ground
almonds
·
10 g / small handful walnuts, crushed
·
2 tbsp powdered erythritol
·
2 tsp cinnamon
·
1 tsp mixed spice
·
1 tsp baking powder
Cream Cheese Frosting
·
2 tbsp full fat cream cheese
·
1 tsp powdered erythritol optional
Instructions
1.
Mix your dry ingredients - almond flour, cinnamon, pumpkin spice, baking
powder, powdered erythritol and crushed walnut pieces.
2.
Add the wet ingredients- grated carrot, egg, melted butter, double /
heavy cream.
3.
Fill the carrot cake batter into 2 well-greased ramekins (I used melted
butter) or 1 pyrex glass bowl and microwave 5 minutes at 800W (or 6 minutes at
700W).
Turn upside down onto a
plate and serve with cream cheese frosting (cream cheese mixed with optional
powdered erythritol). Decorate with more crushed walnuts and grated carrot.
