Imagine sinking your teeth into a moist, perfectly spiced carrot cake bread that satisfies your sweet tooth without derailing your low-carb lifestyle. This revolutionary recipe transforms the classic comfort food into a healthy, incredibly tasty treat that will make you forget you're even eating something nutritious. Whether you're following a ketogenic diet, watching your carbohydrate intake, or simply looking for a delectable alternative to traditional bakery treats, this Low Carb Carrot Cake Bread is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Low Carb
Serves: 12 slices
Ingredients
- 2 cups almond flour
- 1/2 cup erythritol or sweetener of choice
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 eggs
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- In a large mixing bowl, combine almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt. Whisk dry ingredients thoroughly to ensure even distribution of spices and leavening agent.
- In a separate bowl, crack and beat the eggs until well combined and slightly frothy.
- Grate fresh carrots using a box grater or food processor. If carrots seem very wet, gently pat them dry with a clean kitchen towel to prevent excess moisture in the bread.
- Add beaten eggs to the dry ingredient mixture, stirring until a consistent batter forms. Fold in grated carrots and chopped walnuts, mixing gently to distribute evenly.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 35-40 minutes. Check doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let cool in the pan for 10 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice into 12 even pieces. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- Use fresh, high-quality almond flour for the best texture and flavor. Sifting the flour can help prevent clumps and ensure a smoother batter.
- Pat your grated carrots dry to prevent excess moisture, which could make your bread soggy. A clean kitchen towel works perfectly for this.
- For extra flavor, consider toasting the chopped walnuts before adding them to the batter. This will enhance their nutty taste and add a delightful crunch.
- Check your bread early and often. Oven temperatures can vary, so start checking for doneness around the 30-minute mark to prevent over-baking.
- Allow the bread to cool completely before slicing to help it set and maintain its structure. This will give you cleaner, more even slices.
- For added moisture and flavor, you can mix in a tablespoon of sugar-free vanilla extract or a sprinkle of cream cheese frosting for an extra indulgent touch.
Nutrition Facts
Calories: 129kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 45mg
