Recently I "discovered" a new ingredient: Erythritol. Read about it here. It has a near-zero count of net carbs and is a great substitute for sugar. 

With any new ingredient, you would experiment to see if it stands up to your expectations. In this case, it certainly did!

Here are the ingredients for my low carb carrot cake recipe:

• 150 gr of shredded carrot
• 125 gr of butter
• 125 gr of almond flour
• 100 gr of Erythritol
• 3 medium eggs
• 1 teaspoon of nutmeg
• 1 teaspoon of gingerbread spices
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder.

For the icing:

• 100 gr of Erythritol
• A few teaspoons of cream.

For the topping I used some soft blueberries and raspberries.

Mix all ingredients for the cake together.

Grease a cake pan with butter or vegetable oil, add the mix to it and cook in the oven for an hour at 140° Celsius. Check if the cake is done by testing with a wooden skewer. If it comes out dry, the cake is ready.

As each oven is different, make sure to keep an eye on your cake. If in doubt, just test.

Take your cake out of the oven and set aside to cool.

For the icing, add the cream, a little bit at the time, to the Erythritol, until you have a mixture of the right viscosity. Cover the top of the cake and decorate with the fruit.

Enjoy without feeling guilty!

Nutritional Values

Roughly, these are the nutritional values for the cake, not counting the icing and fruit topping.

* = Net Carbs