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Deserts - Sweet Snacks

Keto carrot cakes with cinnamon, coconut oil & pecan nuts

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These carrot cakes are perfect as a snack or for dessert. Naois loves them because they are sweet and have a cinnamon taste and I love them because they contain lots of carrots and are good for Naois’s health.

As is often the case, I make 24 of these in one go. After all, we have to make it as easy as possible for ourselves :-). Here’s the recipe:

Nutritional value for 24 cakes:

  • Calories: 4025 (167.7 calories per cake)
  • Ratio: 3:1
  • Carbohydrates: 59 g (2.4 g per cake)
  • Egg whites: 68 g (2.8 g per cake)
  • Fat: 382g (15.9 g per cake)

Ingredients for 24 cakes:

  • 581 g carrots
  • 135 g coconut oil
  • 84 g butter
  • 70 g pecan nuts
  • 150 g eggs
  • 15 g Natrena liquid
  • 100 g almond flour
  • 74 g Ketocal 4.1
  • 15 g cinnamon
  • 3 g cream of tartar

Preparation

  1. Preheat the oven to 200 degrees Celsius
  2. Peel the carrots and cut them into small pieces
  3. Melt the butter together with the coconut oil
  4. Put the melted coconut oil and butter together with the carrots, pecan nuts, eggs and Natrena in a blender or in the magimix cook expert and chop/mix the ingredients into a smooth mixture
  5. Add the rest of the ingredients one by one and mix everything until it becomes a consistent dough
  6. Divide the dough between 24 baking tins and place them in the middle of the preheated oven. After 15 minutes in the oven, the cakes are ready to be eaten ­čÖé

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