Low carb carrot cake
Beat eggs, melted butter and vanilla together
Add grated carrot, walnuts and coconut then mix in almond meal, spices and baking powder
Divide into a large muffin pan. Bake at 180C for 20-30 min or until golden brown
Warm the cream cheese in the microwave for 20 secs
Stir in sugar and lemon zest. Spread onto the cooled cakes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (124g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 271 | ||
Calories from Fat: 224 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.9g | 33 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 56.2mg | 17 % | |
Sodium 513.7mg | 18 % | |
Potassium 314mg | 8 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.1g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 271
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