A fresh and delicious low carb dessert that everyone will love! A Keto Carrot Cake mixed with blueberries and a sugar free vanilla frosting for a tasty low carb treat! Follow the simple instructions using some favourites from Good Dee’s, Lee’s Ghee, and Origin Vanilla.
Servings: 16 | Prep time: 15 minutes | Total time: 45 minutes
Ingredients:
4 eggs
⅓ cup Lee’s Ghee 50/50 Blend (melted)
2 tsp Origin Vanilla Extract
100g blueberries
30g Good Dee’s Sugar Free Vanilla Frosting
2 tbsp heavy cream
Directions:
- Preheat oven to 325 degrees
- Whisk eggs, melted ghee, and vanilla extract together
- Add in carrot cake mix and stir
- Fold in blueberries
- Grease an 8” pan and pour in mixture
- Place in the oven for 30 minutes or until a toothpick comes out clean in the center
- While cake is cooling, microwave frosting for 20 seconds until slightly softened
- Whisk in heavy cream to frosting to create a smooth mixture
- Once cake has cooled, pour frosting mixture over cake
Macros:
Servings: 16 | Calories: 118 | Net Carb: 4g | Total Fat: 11g | Total Carb: 10g | Fiber: 2g | Sugar Alcohols: 4g |Protein: 4g
Nutritional and macronutrient information may vary slightly depending on brands/ingredients used.
Tips:
- Out of Lee’s 50/50 blend? Substitute for coconut oil instead
- This cake can easily be made into muffins by using only 3 eggs and distributing into 12 muffin liners instead