Keto Carrot Roll Cake Recipe | Keto Diet Recipes

December 19, 2022December 19, 2022 Sahil

Keto Carrot Roll Cake Recipe | Keto Diet Recipes

Try this easy keto carrot cake recipe today! This keto carrot roll cake is made with almond flour, coconut oil, and dates for added flavour. It’s also gluten-free and dairy free.

This keto carrot roll cake recipe is delicious and healthy. It’s made with almond flour, egg whites, and shredded carrots. You can use any type of nut flour instead of almond flour. Almond flour has a mild flavour so it works well in this recipe. If you prefer a sweeter taste, try using pecans or walnuts instead of almonds.

Carrots are one of the most versatile vegetables around. You can use them raw, cooked, juiced, pureed, grated, shredded, chopped, sliced, diced, or spiralized. In fact, there are so many ways to enjoy carrots; you might be surprised at how much variety you can find in the grocery store.

This delicious keto carrot roll cake recipe is made with almond flour, coconut oil, eggs, and carrots:

If you’re looking for an easy keto carrot cake, then this one is perfect for you. It’s made with almond flour, eggs, coconut oil, and carrots. You can use any type of nut flour you prefer, such as hazelnut flour, pecan flour, or walnut flour.

The best thing about this keto carrot cake is that it doesn’t require any baking powder or baking soda. That means you won’t have to worry about using too much sugar or other sweeteners. Plus, it has less than half the carbs of regular carrot cakes.

Ingredients required for Keto Carrot Roll Cake Recipe:

To make this keto carrot roll cake, you will need:

1 cup almond flour
2 large eggs
½ teaspoon baking powder
¼ teaspoon salt
3 tablespoons unsalted butter, melted
1 tablespoon coconut oil
1/3 cup Monk Fruit Sweetener
1/2 cup shredded carrots
1/4 cup chopped nuts (optional)

How to prepare Keto Carrot Roll Cake Recipe:

Preheat oven to 350 degrees Fahrenheit.
Grease an 8×8-inch pan with non-stick cooking spray.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a separate bowl, beat the eggs until frothy.
Add the Monk fruit sweetener and continue beating until thickened.
Mix in the coconut oil and then add the carrots and nuts.
Stir well to combine. Pour into prepared pan and bake for 25 minutes or until golden brown.
Cool completely before cutting.