Looking for a yummy, easy and low carb dessert? Then check out this amazing slow cooker keto carrot cake and put a smile on everyone at home!
This delicious classic is easily made using your slow cooker and best part, you can enjoy guilt free because is keto friendly! Perfect to stay on track with your healthy eating habits.
Grease the ceramic interior of a 6 quart slow cooker and then line with parchment paper with plenty of parchment on the sides for easy removal. Grease parchment paper (I used Kelapo Coconut Oil spray)
In a large bowl, whisk together the almond flour, sweetener, shredded coconut, chopped nuts, protein powder, baking powder, cinnamon, cloves and salt.
Stir in the shredded carrots, eggs, coconut oil, almond milk and vanilla extract until well incorporated.
Spread batter in prepared slow cooker and cook on low for 3 to 3 1/2 hours.
Let cool completely, then grasp the edges of the parchment and gently lift cake out and transfer to a serving platter.
Beat cream cheese with powdered sweetener until smooth. Beat in vanilla extract and cream until well combined and smooth. Spread over cooled cake.
Ingredients
Directions
Grease the ceramic interior of a 6 quart slow cooker and then line with parchment paper with plenty of parchment on the sides for easy removal. Grease parchment paper (I used Kelapo Coconut Oil spray)
In a large bowl, whisk together the almond flour, sweetener, shredded coconut, chopped nuts, protein powder, baking powder, cinnamon, cloves and salt.
Stir in the shredded carrots, eggs, coconut oil, almond milk and vanilla extract until well incorporated.
Spread batter in prepared slow cooker and cook on low for 3 to 3 1/2 hours.
Let cool completely, then grasp the edges of the parchment and gently lift cake out and transfer to a serving platter.
Beat cream cheese with powdered sweetener until smooth. Beat in vanilla extract and cream until well combined and smooth. Spread over cooled cake.
