Blueberry Carrot Cake

Blueberry Carrot Cake

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:

1 Good Dee’s Carrot Cake mix

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:

  1. Preheat oven to 325 degrees
  2. Whisk eggs, melted ghee, and vanilla extract together
  3. Add in carrot cake mix and stir
  4. Fold in blueberries
  5. Grease an 8” pan and pour in mixture
  6. Place in the oven for 30 minutes or until a toothpick comes out clean in the center
  7. While cake is cooling, microwave frosting for 20 seconds until slightly softened
  8. Whisk in heavy cream to frosting to create a smooth mixture
  9. 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