Carrot keto cake. Recipe for a low-carb cake with carrots!
I am preparing a very tender and delicious carrot keto cake, which is suitable for everyone who adheres to a low-carb diet, observes keto or who has poor insulin tolerance. The recipe is adapted for people with type 2 diabetes. Carrot keto cake is a fragrant dessert with moist carrot cakes, walnuts and whipped cream.
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Carrot keto cake.
Dough:
1. Almond flour – 150 g.;
2. Grated carrots – 100 g.;
3. Erythritol – 100 g.;
4. Eggs – 3 pcs.;
5. Vegetable oil – 50 g.;
6. Walnuts – 30 g.;
7. Baking powder – 10 g.;
8. Ginger – ¼ tsp;
9. Cinnamon – ¼ tsp;
10. Vanillin – ¼ tsp;
11. Salt – ¼ tsp.
Cream:
1. Cream – 300 g.;
2. Vanilla.
Sprinkling:
1. Walnuts – 20 g.
The total output of the finished product is 800 g.
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Recommendations and features of the recipe:
*Keto recipe;
*Suitable for all who comply with LCHF;
*Adapted for people with diabetes (2);
Does not contain gluten and sugar;
Carrots grated on a very fine grater (or punched with a blender to porridge);
*Instead of erythritol, another organic sweetener can be used;
*Determine the sweetness of the sweetener in the cake in accordance with the recommendations of the product manufacturer;
The weight of each egg is 60-65 g.;
I used coconut oil as vegetable oil;
*You can use any vegetable oil (suitable for baking) as desired;
*Cream with at least 33% fat content;
*Cream is well chilled;
*Container for whipping, before adding cream, as cold as possible (from the freezer);
*Instead of vanilla extract, you can use vanillin, cognac or rum.
*After kneading, put the container with the dough in the refrigerator for 10-15 minutes;
*The baking form is 20-21 cm.;
In this recipe, a form of 21 cm is used;
The baking time may differ from the one stated in the recipe with an error of 10 minutes;
*The baking time depends on the size of the mold, the characteristics of the products and the functionality of the oven.
*Cut only cold biscuit;
*The sponge cake is moist and textured, and therefore cut with a knife saw or as sharp a knife as possible, without jerks;
Store the finished cake in the refrigerator for no more than 3 days;
*Not suitable for freezing;
Author's recipe.
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