- 3 tbsp shredded carrot
- 3/4 cup almond flour
- 1 1/2 tsp cinnamon
- 1 tsp pie spice
- 1 tsp baking powder
- 2 tbsp melted butter
- 1 tbsp heavy cream
- 1 egg
- 2 tbsp walnuts chopped and toasted
- 1 tbsp melted butter
- 2 tbsp powdered Erythritol
Mix all of the cake ingredients together in a mixing bowl to form the batter.
Lightly grease a microwave safe ramekin or baking dish that’s large enough for the ingredients to double in size as it cooks.
Pour the batter into the dish and microwave for 2 minutes. Check for doneness by lightly touching the top of the cake. It should bounce back and not feel loose or uncooked. The very top might still be a bit wet to the touch, but will be spongy. If it’s loose or uncooked, put it back in for another 30 seconds.
- This recipe is not designed for coconut flour.
- You can use your choice of sugar substitute: erythritol, xylitol, allulose, swerve.
- Can be split into 2 separate cakes.
Calories: 352kcal | Carbohydrates: 11g | Protein: 9g | Fat: 33g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 275mg | Potassium: 114mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3014IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.