Microwaved carrot cake keto diet friendly

Ingredients for 2 servings:

Carrot cake

  • 100 gr grated raw carrots
  • 1 pcs. egg
  • 2 table. spoon. butter, melted
  • 1 table. spoon. heavy cream 30%
  • ¾ glass of almond flour
  • 10 g chopped walnuts
  • 2 table. spoon. erythritol powder
  • 2 tea. spoon. cinnamon
  • 1 tea. spoon. pumpkin spices (a mixture of ginger, cinnamon, cloves, nutmeg) or optional
  • 1 tea. spoon. baking powder

Cream cheese frosting

  • 2 table. spoon. cream cheese
  • 1 tea. spoon. powdered erythritol (optional)
For decoration
  • 1 tea. spoon. ground walnut
  • 1 tea. spoon. grated raw carrots

Steps to follow:

  1. Mix dry ingredients (almond flour, cinnamon, pumpkin seasoning, baking powder, erythritol powder, and chopped walnut).
  2. Add wet ingredients (grated carrots, egg, melted butter, heavy cream). Mix.
  3. Distribute the dough evenly in two oiled microwave-safe cups.
  4. Microwave for 5 minutes at 800W (or 6 minutes at 700W). After 3 minutes, check the cake for readiness: if the top is dry and fluffy, the cake is ready. If you overdo the cake, it will be too dry.
  5. Make the frosting: mix cream cheese with powdered erythritol.
  6. Turn the cake onto a plate and brush with the cream cheese frosting. Garnish with chopped walnuts and grated carrots.

444 / 12.5 / 40.7 / 12