Desserts, Keto Recipes, Recipes


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Indulge in the delectable delight of our Best Carrot Chaffle Cake! Low in carbs yet bursting with flavor, this cake is a perfect addition to your keto-friendly desserts’ repertoire.

What Makes Our Keto Carrot Cake Stand Out?

Soft and Sweet Texture: Experience the melt-in-your-mouth goodness of this cake with its creamy frosting.

Bakery-style Crumb: Enjoy the fluffy texture reminiscent of cakes from your favorite bakery.

Quick and Easy: Spend less than an hour in the kitchen for a satisfying homemade treat.

Healthy Ingredients: Made with simple, wholesome ingredients, this cake fits into your low-carb lifestyle effortlessly.

Low Carb, Keto, Gluten-free: Enjoy guilt-free indulgence with just 5.5 grams of net carbs per slice.

Ingredients Required:

Fruit Allulose Blend: A low-carb sweetener that keeps the cake soft and moist.

Butter: Opt for grass-fed butter for enhanced flavor and nutrition.

Blackstrap Molasses: Adds depth of flavor without significant carb content.

Vanilla Extract: Use high-quality vanilla for superior taste.

Pineapple Extract: Provides pineapple flavor without added sugar.

Eggs: Ensure your eggs are fresh and large for optimal texture.

Wholesome Yum Blanched Almond Flour: The finest almond flour for a perfect cake consistency.

Baking Powder: Essential for a tall and fluffy cake.

Cinnamon: Adds a delightful spice to your cake.

Sea Salt: Balances out the sweetness.

Shredded Carrots: Freshly grated for the ultimate carrot cake experience.

Chopped Pecans: Adds crunch and nutty goodness.

Sugar-Free Cream Cheese Frosting: Creamy and luscious, perfect for layering and topping.

How To Make This Recipe?

Preparation: Preheat your oven and prepare your cake pans.

Cream Butter and Sweetener: Blend together butter and allulose until creamy, then incorporate wet ingredients.

Mix Dry Ingredients: Combine almond flour, baking powder, cinnamon, and sea salt in a separate bowl.

Combine Wet and Dry Ingredients: Gently fold wet and dry ingredients together.

Incorporate Carrots and Pecans: Add grated carrots and chopped pecans to the batter.

Baking: Divide batter into pans and bake until done.

Prepare Frosting: Whip up a batch of sugar-free cream cheese frosting.

Assembly: Once cooled, frost and layer your cake, topping it with additional pecans.

Pro Tips:

Ensure frosting is at room temperature for easy spreading.

Store leftovers in the refrigerator or freeze for later enjoyment.


Q: Can I use a different sweetener in place of Allulose?

A: Yes, you can substitute with erythritol or another granulated sugar substitute. Refer to a sweetener conversion chart for accurate measurements.

Q: Can I omit Blackstrap Molasses from the recipe?

A: While it adds flavor depth, you can skip it if preferred. It won’t significantly impact the recipe.

Q: Can I use almond meal instead of almond flour?

A: For best results, stick to blanched almond flour. Almond meal may alter the texture of the cake.

Q: How long can I store the cake?

A: Refrigerate for up to a week or freeze for 2-3 months for optimal freshness.


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Course: Dessert, Cake


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Delight your taste buds with this delectable Keto Carrot Chaffle Cake. Enjoy a quick and delicious treat with our Easy Keto Carrot Chaffle Cake! Net Carbs are 5.5g.


  • 3/4 cup Fruit Allulose Blend (or coconut sugar for paleo)

  • 3/4 cup Unsalted butter (softened)

  • 1 tbsp Blackstrap molasses (optional)

  • 1 tsp Vanilla extract

  • 1/2 tsp Pineapple extract (optional)

  • 4 large Eggs (preferably at room temperature)

  • 2 1/2 cup Almond Flour

  • 2 1/2 cup Carrots

  • 1 1/2 cup Pecans (chopped)

  • Sugar-Free Cream Cheese Frosting


  • Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
  • In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
  • In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
  • Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
  • Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.


Nutrition Facts
(Amount per serving)

  • Calories: 359kcal
  • Carbohydrates: 8.5g
  • Protein: 7.5g
  • Fat: 34g
  • Fiber: 3g
  • Sugar: 2g

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