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MINI KETO CARROT CAKE

author : Liezel

ingredients

• 3 large eggs
• 1 tbsp vinegar
• 5 tbsp coconut flour
• 1/4 cup sweeteners
• 3 tbsp melted butter
• 50 grams grated carrots
• 50 grams crushed walnuts
• 1/2 tsp nutmeg
• 1 tsp cinnamon powder
• 1/2 tbsp baking powder

Buttercream

• 100 grams unsalted butter
• 1/4 cup sweeteners

procedure

1. preheat oven at 180c
2. in mixing bowl mix the wet ingredients
3. add the dry ingredients
4. mix all the ingredient until well combine
5. prepare a baking pan and grease it
6. pour the cake batter
7. bake at 180c for 30-35mins
8. let it cool completely
9. once it cool slice the cake in the middle and set aside
10. in another mixing bowl we make the butter cream frosting
11. whisk the room temperature unsalted butter and slowly add the powder sweetener whisk it until lightened the color
12. get s small 2 cup put 1 tbsp each of the cup with the butter cream frosting and mix the red orange color to the other cup and green color to the other cup put in small piping bag
13. get the cake start putting the butter cream frosting all over it
14. lastly in the top of the cake get the red orange frosting and draw a small carrots and put the green frosting on the top of it so it serve as the leaves
15. enjoy

Notes

Good for 4 servings Net Carbs 4.5g Nutrition Serving: 1serving | Calories: 343kcal | netCarbohydrates: 4.5g | Protein: 7.5g | Fat: 42g | Fiber: 4.2g |