Keto Carrot Cake

Easter weekend is a great opportunity to celebrate the arrival of spring! For those of you who are in KETO mode, here is a tasty and healthy carrot cake recipe that is completely in line with your diet.

Preparation time: 5 minutes. 
Cooking time: 5 minutes. 
Portions: 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 pumpkin spice / mixed spice
  • 1 tsp baking powder
Cream Cheese Frosting
  • 2 tbsp full fat cream cheese
  • 1 tsp powdered erythritol (optional)


  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).
  4. Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol).
  5. Decorate with more crushed walnuts and grated carrot. Or eat straight from the ramekin!


  • Microwaving the cake at 800 watts will get best results - this gives the carrot time to soften sufficiently. It also prevents the cake from rising too quickly and spilling out to the sides of the ramekin.
  • If you want to bake the cake in the oven, try 175 Celsius / 350 Fahrenheit for about 15 minutes. If you bake it as a larger cake rather than 2 ramekins, it may take a little longer.
  • You can make this Keto Carrot Cake WITH AND WITHOUT EGG. If you choose to omit the egg, add an additional 1 tbsp of double / heavy cream.

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