Keto Dairy Free Carrot Cake- No Nuts or Gluten

Wanted a healthy dairy free carrot cake for my son's 6 month smash cake so I figured I would make a keto version as well. I don't plan on introducing sugar alcohols until at least 1 year.

There are a lot of substitutions that can be done to this cake but just make sure you figure out the macros for yourself with whatever you change in the recipe.

I start with coconut oil and that can easily be swapped out. The fat can be switched to avocado oil or butter, same as in my chocolate and vanilla cake recipes.

The sweetener I prefer for a keto carrot cake is golden monkfruit/erythritol blend. You can use any erythritol based sweetener you prefer to use. There is stevia in this to sweeten it as well but you need some bulk from a 1:1 sweetener in the batter to make it work properly.

Next is egg yolks, in doing research for starting out a baby on food I found some research that mentioned stomach upset from egg whites. So I made the cake with just egg yolks. This can easily be substituted with whole eggs, 2 whole eggs for the 4 yolks. If you want an egg free smash cake you can probably do 2 flax egg which for 1 single flax egg is 1 Tbs. Flax meal and 2-3 Tbs. water. If you are just using the egg yolk, the egg white can be frozen for suture use.

Next is dry ingredients, like mentioned above I made this dairy free. My normal keto "flour" mix I use contains whey protein isolate, which is lactose free but still dairy. So I have had people asking me about beef protein isolate so I gave it a try. I definitely have to do more experimenting with it because this wasn't one of my normal cake recipes. But I ended up using way less of the beef protein than I would normally use of the whey and upped the coconut flour. It made it a little higher carb but was a very soft dairy free cake. Because I used so little of the beef protein isolate for the smash cake you could probably just swap it out for the whey if you want to use that. If you don't want to use coconut flour the only ratios I know are for lupin and almond which is 3x the amount of the coconut flour in the recipe.

Then lastly is the homemade buttermilk. You can use any unsweetened alternative milk for keto, the macros just might be slightly different. For a baby smash cake you can use regular buttermilk if you are not doing dairy free or you could make your own with regular milk. You could probably even use a thinned out sour cream or yogurt in place of the milk.

Oh and the carrot which can be switched out for zucchini if need be, it would probably still be delicious. If your child is a little older you can also be a little more lenient with the recipe to make it even tastier like adding some vanilla extract (1 tsp.), ground ginger (1/2 tsp.) or chopped nuts (a few Tablespoons).

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Keto Dairy Free Carrot Cake Recipe

2- 8 or 6 inch or 15 Cupcake

168 g/3/4 Cup Coconut Oil (I used refined organic) or Avocado Oil

48-144 g/1/4-3/4 Cup 1:1 Keto Sweetener of choice (golden monkfruit/erythritol is what I use for carrot cake) (48 g of coconut sugar was almost sweet enough for me with the stevia added)

8 Egg Yolks (or 4 whole eggs)

84 g/2/3 Cup Coconut Flour

30 g/1 Scoop Beef Protein Isolate

2 tsp. Baking Powder

1 1/2 tsp. Baking Soda

1 tsp. Xanthan Gum

2 tsp. Cinnamon

1 tsp. Ground Ginger (optional)

2 tsp. Pure Stevia Powder (Optional, to taste)

4 oz./1/4 Cup Homemade Buttermilk (2 tsp. Vinegar + Milk of choice)(I used so delicious unsweetened coconut milk)

50 g/Two Medium Carrot Shredded

Instructions:

1. Preheat oven to 325 degrees and prepare a 2-6 inch or 8 inch round cake pan with avocado oil spray and a parchment round on the bottom or line cupcake pans

2. Whip the coconut oil and sweetener together until creamy, scaping down once, while that's going separate the eggs

3. Add one egg yolk or whole egg at a time while the mixer is on medium speed, scraping down a few times

4. Weigh/measure, sift and whisk together dry ingredients, make the buttermilk and shred the carrots

5. Once the eggs are fully incorporated, alternate the wet and dry ingredients, scaping down halfway though

6. After all the wet and dry are added, whip until fully combined then take off the mixer and stir in the shredded carrot, batter will be thick

7. Place into prepared pans, pat down and spread out evenly in the pan or scoop with a medium scoop into cupcake liners

8. Bake at 325 for 22-25 minutes for cupcakes and 30-34 minutes for cakes, spinning halfway though to cook evenly

9. When you touch the middle and it springs back a tiny bit it is done, will be a very soft cake still

10. Let cool to the touch then turn out onto a cooling rack to cool to room temperature then place in the fridge to set up enough to frost

11. Make a frosting!

Frosting recipes-

Keto Cream Cheese Frosting- https://www.youtube.com/watch?v=Q7c-DuGi4NM

Keto Buttercream Frosting- https://www.youtube.com/watch?v=K5uLQh_imVg&t=1622s

Keto Stable Whipped Cream- https://youtu.be/qzMe_rRgYrA

Low Carb Sweet Potato Frosting- https://youtu.be/_GxI5j0MSCA Adds 8 carbs per cupcake

For dairy free swap out vegan butter and cream cheese for the cream cheese frosting, Vegan butter, sustainably sourced palm shortening, or vegetable shortening for the buttercream and silk heavy cream or coconut cream for the stable whipped cream

Macros for 1 of 15 Cupcakes with no frosting

150 Calories

13 g Fat

8 g Total Carbs

2 g Fiber

3 g Sugar Alcohol

3 g Net Carbs

5 g Protein

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