Almond Flour Carrot Cake

Cake Ingredients:

▢2 cups almond flour

▢¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)

▢2 oz half and half

▢2 tablespoon butter

▢2 eggs

▢1 teaspoon cinnamon

▢1 teaspoon baking powder

▢¾ cup shredded carrots

▢½ cup coconut flakes

Cream Cheese Filling:

▢4 oz cream cheese

▢6 tablespoon powdered erythritol finely ground

▢2 tablespoon butter

▢1-3 teaspoon half and half

▢½ teaspoon vanilla

Instructions

Preheat oven to 350. Spray an 8×8 baking dish with cooking spray.
Combine the almond flour, sweetener, half and half, butter, eggs, cinnamon, and baking powder in a food processor. Process until smooth. Stir in the carrots and coconut flakes.
Spread the batter in the prepared pan. Bake for 35 minutes or until firm to the touch and golden around the edges. Cool completely.
Meanwhile, cream together the filling ingredients with an electric mixer until smooth. If it is too thick add more half and half. Drop dollops on the cooled cake. Gently spread the icing.

Notes

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Nutrition: This has 16 pieces. There are 2.7 NET carbs per serving.

Notes on Sweeteners:

I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.

To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for.

To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.

Substitutions will work in most recipes. They may not work in candies, such as caramel.

Nutrition