Mini Low Carb Carrot Cake

• Produce

  • 2 cups Carrots

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1/4 cup Coconut flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Other

  • 1/4 cup Swerve, or other granulated sweetener

Found on meatfreeketo.com

Directions

• Preheat your oven to 350F. If using a muffin tin, prepare 12 wells of the tray. If using this adorable mini bundt pan (or a similar one), no prep should be required.
• Add carrots, eggs, coconut oil, Swerve, and vanilla to your blender or food processor. Blend together until combined, though this doesnt have to be perfectly smooth. Small carrot chunks is totally okay.
• In a separate bowl, mix together coconut flour, cinnamon and baking powder.
• Pour the carrot mixture into the dry ingredients and mix until completely combined.
• Scoop mixture into the muffin tin.
• Bake for about 30-35 minutes, until the edges are golden brown.
• Remove from the oven, and let cool for at least 30 minutes before inverting on a cooling rack.
• Enjoy!

Nutrition