Low-Calorie Keto Mini Dutch Oven Carrot Cake Recipe

Get ready to have a delightful Easter treat with our Mini Dutch Oven Carrot Cake recipe! It is specially crafted for the RJ Legend Mini Dutch Oven Pots. Who says carrot cake has to be big to be delicious? These servings of moist, spiced carrot cake will make your Easter celebration even more special. Topped with a soft cream cheese frosting and a sprinkle of chopped pecans, these mini carrot cakes are a delightful way to welcome spring.

Let's get started!

Ingredients:

1 cup almond flour

1/4 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/3 cup granulated erythritol (or your preferred keto-friendly sweetener)

1/4 cup unsweetened applesauce

2 large eggs

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1 cup finely grated carrots

1/4 cup chopped walnuts

Cream Cheese Frosting:

4 oz cream cheese, softened

2 tablespoons unsalted butter, softened

1/4 cup powdered erythritol (or your preferred keto-friendly powdered sweetener)

1/2 teaspoon vanilla extract

Calories per serving: Approximately 240 calories

Macros per serving:

Fat: 18g

Protein: 6g

Net Carbs: 6g

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C) and lightly grease the RJ Legend Mini Dutch Oven Pots.
2. Mix Dry Ingredients: In a bowl, whisk together almond flour, coconut flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, and granulated erythritol.
3. Prepare Batter: In another bowl, mix unsweetened applesauce, eggs, melted coconut oil, and vanilla extract until smooth. Stir in grated carrots.
4. Combine Wet and Dry Ingredients: Gradually add dry mix to wet mix until just combined. Fold in chopped walnuts.
5. Fill Mini Dutch Oven Pots: Evenly divide batter among the pots, filling each about three-quarters full.
6. Bake: Place pots on a baking sheet and bake for 20-25 minutes until a toothpick comes out clean.
7. Make Cream Cheese Frosting: Beat softened cream cheese, butter, powdered erythritol, and vanilla extract until smooth.
8. Frost and Serve: Once cooled, spread frosting on each mini carrot cake. Optionally, sprinkle with chopped walnuts.
9. Serve and Enjoy: Enjoy these guilt-free keto mini carrot cakes straight from the pots!

 

   Image by freepik