Low-Carb Carrot Cake
1 1⁄2 cups toasted almonds, unsalted
4 tbsp. coconut sugar
1 1⁄2 tsp. baking powder
1⁄8 tsp. salt
1 tsp. cinnamon
1⁄2 tsp. nutmeg
2 tsp. lemon zest, grated
1⁄3 cup sugar
1 tsp. vanilla extract
2 cups grated carrots
Heat the oven to 350°F
Grease a 9-inch cake pan and line it with parchment paper.
Place the almonds and sugar into a food processor and blend until finely ground. Add the baking powder, salt, cinnamon, nutmeg, and lemon zest, and mix again.
Whisk the eggs until thick. Add the sugar, and continue to beat until the mixture is thick. Add in the vanilla extract, almond mixture, and carrots. Beat gently until combined.
Transfer the cake batter to the pan and bake for one
hour until firm to the touch and a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and cool it on a rack for 10 minutes before removing it from the pan and
allowing the cake to cool completely.
For easier portion control, pour batter into muffin tins. Cooking time will vary
Storage: Once cooled, place the cake in an airtight container. Will keep in the fridge for up to 5 days.