This Keto Carrot Cake is perfect all year round! It’s one of those keto recipes you will want to make over and over again! Christmas Dessert | Dessert Recipes | Dessert Chocolate | Best Dessert | Dessert | Dessert Healthy
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Yield: 16 Servings
Ingredients: 3/4 cup Erythritol (or coconut sugar for paleo) 3/4 cup Butter (softened; use coconut or ghee for paleo or dairy-free) 1 tbsp Blackstrap molasses (optional) 1 tsp Vanilla extract 1/2 tsp Pineapple extract (optional) And many more.
Instructions:
First step, Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
After it, In a large bowl, cream together the butter and erythritol, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
And then, In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
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