Keto-Friendly Carrot Pound Cake Recipe
Prep Time:
55 minutes
Cook Time:
50 minutes
Servings:
8 Servings
Ingredients
  • 1 ½ cups almond flour
  • ½ cup granulated monk fruit sweetener
  • ¼ cup brown monk fruit sweetener
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • 4 eggs
  • 4 tablespoons unsalted butter, melted
  • ½ teaspoon vanilla
  • 1 cup grated carrots
  • ½ cup chopped walnuts
  • 8 ounces full-fat cream cheese, at room temperature
  • 5 tablespoons unsalted butter, at room temperature
  • 1 tablespoon full-fat sour cream
  • ½ teaspoon vanilla extract
  • ½ cup powdered monk fruit sweetener
  • ½ cup chopped walnuts
Directions
  1. Preheat the oven to 350 F.
  2. Grease a 9x5-inch loaf pan and line it with parchment paper.
  3. In a large bowl, whisk together the almond flour, granulated and brown monk fruit sweeteners, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a separate bowl, beat eggs, then whisk in 4 tablespoons melted butter and vanilla.
  5. Combine wet and dry ingredients, stirring until just incorporated.
  6. Fold in grated carrots and chopped walnuts.
  7. Pour batter into prepared pan.
  8. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
  9. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat room temperature cream cheese and butter until smooth.
  11. Add sour cream, vanilla, and powdered monk fruit sweetener. Beat until well combined and fluffy.
  12. Spread frosting evenly over the cooled cake.
  13. Sprinkle chopped walnuts over the frosted surface.
  14. Refrigerate for at least 30 minutes to set the frosting, then slice and serve.