I love cake! I could eat it every day! But let’s face it, I’m not getting any younger and since I have Lupus I do have to watch my sugar. I always liked to eat healthy foods for that same reason but I’ve never played with low sugar cake recipes. Lots of friends and customers have asked me about low sugar alternatives, so I decided to experiment with some recipes for those who are seeking a healthier alternative. Here I will share my first low carb/no sugar cake recipe.

As many of you already know, I have a really delicious recipe for what I call a Tropical Carrot Cake. The recipe is so moist and delicious that I’ve decided this should be my first one to try as a low sugar alternative. I can’t call this recipe a full keto recipe because it has carrots. Because carrots are a root, they’re lower in sugar and carbs than tuber vegetables, like potatoes. When doing Keto, you need to stay at around 25 grams at the most per day for carbs. A cup of carrots has a total net of 12 carbs. This recipe contains 2 cups of carrots for the whole cake. It’s really not a lot of carbs for the carrots unless you plan to eat the whole cake in one sitting. But if you’re consuming other carbs on your day then you have to make sure to not go past your carb limit. Carrots are okay to eat in Kari but in moderation. This is why this recipe is low carb instead of keto but it can be a keto-friendly recipe.

Click here for the Low Carb/No Sugar Carrot Cake Recipe.

For the flours, I decided to go with Almond Flour and Coconut Flour. These are really great alternatives for those who can’t eat regular flours. In my original recipe, I use oil so I exchange that one for Coconut Oil as a healthier alternative. I did stay away from using the crushed pineapple since it has a lot of sugar. I didn’t add the coconut flakes but if you want to add them, you can always use unsweetened coconut flakes.

When I did the testing for this recipe, I gave some to my friends to try and they loved it. When they read the recipe though, they couldn’t believe how many ingredients it has. I do have to say that they’re not the type of people who love to bake, but a delicious carrot cake does need some spice to bring it alive. Just like my original recipe, I added ginger, nutmeg, allspice and lots of cinnamon. If you’re a cinnamon lover, I would suggest going with a higher amount of teaspoons. Otherwise stay with the lower amount. I can personally drop a lot of cinnamon in my recipe because I do love the spice. In the recipe, I exchanged the sugar for Swerve. Swerve comes in Granular, Confectioners, and Brown Sugar. In this recipe, I used the confectioners and the brown sugar. If you prefer to use another type of sugar, make sure to test the amount that works well with the recipe. I know some companies say that their sugar works just like regular sugar but I don’t completely agree. So if you use another sugar alternative, do a test cake to make sure it works for you. If you are in Keto, make sure to use a sugar alternative that is keto-friendly.

To make this cake I used two 6-inch pans which gave me a nice, tall cake. Because I love pecans I added some to the recipe. If you don’t like pecans you can exchange them for walnuts or whatever nut you prefer. I finished this cake with some Keto Cream Cheese Buttercream and I can truly say that with this cake I don’t even miss my original Tropical Carrot Cake recipe. So if you are on a diet or simply trying to live a healthier lifestyle, you can still have your cake and eat it too! I will continue to test recipes for no sugar desserts so I can share them with you guys. In the meantime, I hope you enjoy this one. Click here or on the photo for the link to the recipe and tutorial.

I hope you enjoy and until next Blog.. Ta ta!