Low Carb Carrot Cake

Keto Zucchini-Carrot Cake

Keto Zucchini-Carrot Cake

Ingredients

• about 1 1/4 cups (170 g) hazelnuts.
• 2 eggs 1/2 cup (120 ml) oil
• 1/2 cup (120 ml) yogurt
• 2/3 cup (16 g) Splenda
• 1/2 cup (65 g) vanilla whey protein powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup (45 g) shredded zucchini
• 1/4 cup (30 g) shredded carrot

Method

1. Preheat the oven to 350°F (180°C, or gas mark 4)
2. In a food processor with the S-blade in place, use the pulse control to grind the hazelnuts to a mealy consistency
3. You want 1 1/2 cups of ground hazelnuts when you’re done, and for some inexplicable reason they seem to actually grow a little rather than shrink a little when you grind them
4. Set the ground hazelnuts aside
5. In a large mixing bowl, whisk the eggs until well blended
6. Add the oil, yogurt, ground hazelnuts, Splenda, protein powder, baking soda, salt, cinnamon, and nutmeg, mixing well after each addition
7. Its especially important that the baking soda be well distributed through the mixture
8. Add the zucchini and carrots last, mixing well
9. Thoroughly coat a ring mold or bundt pan with nonstick cooking spray and turn the batter into it
10. If you sprayed your pan ahead of time, give it another shot just before adding the batter
11. And don’t expect the batter to fill the pan to the rim; it fills my bundt pan about halfway
12. Bake for 45 minutes and turn out gently onto a wire rack to cool

Makes 8 generous servings

1. Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 16 grams of protein