This sugar free Keto carrot cake is so quick and easy to make! It’s soft, delightfully moist and will fill your kitchen with the gorgeous aroma of warm spices. Top this beauty with cream cheese frosting and enjoy a delicious low carb dessert that’s ready in only 10 minutes!
I’ve gotta say, I love my microwave. I still don’t stand in front of it while it’s on, just in case. But it has made my life SO MUCH EASIER. Heating stuff? Check. Defrosting stuff? Check. Mug cakes? Check, check, check!!
I’ve made a bunch of super yummy mug cakes in my microwave which you MUST try (links are at the end of the post), and even this emergency Keto microwave bread which is awesome for cheese toasties.
It was time to add an all time favourite of mine to the collection: Keto carrot cake.
I did consider making a full size low carb carrot cake. But let’s face it. Most of the time it’s just a couple of people in the house, right? And what happens when you have a whole cake and only two people in the house? Well, you eat the whole cake! It might take a few days, but eventually it’ll be gone. And then you might wish you had only made a carrot cake for 2.
The great thing about this sugar free carrot cake is that you can tuck in literally ten minutes after thinking “Hey, I fancy a carrot cake!” It is amazing as an afternoon treat or dessert and I can disclose it also makes a very satisfying breakfast 😉
How to make Keto carrot cake for two – step by step:
1.) Mix your dry ingredients – almond flour, cinnamon, pumpkin spice/mixed spice, baking powder, powdered erythritol and crushed walnut pieces.
The walnut pieces are optional, but work perfectly taste-wise. You could sub with hazelnuts. If you have time, try dry-roasting them in a pan until gently browned to up the flavour.
2.) Add the wet ingredients – grated carrot, melted butter and double / heavy cream.
Baker’s Tip: It’s always best if you can weight your ingredients using a digital scale. You don’t have to spend $$$ on one. Mine was cheap and cheerful and still works perfectly several years on. If you use cups, make sure you slightly pack the grated carrots.
Your batter should be sticky but soft just like in the image above.
3.) Now you have 2 options. Either fill the carrot cake batter into two well-greased ramekins or microwaveable containers (you could even use cups – this is a mug cake, after all). Or use a larger pyrex bowl and make one larger carrot cake for sharing. Microwave at 800W for 5 minutes.
4.) Wait until the cake is slightly cooled, then turn upside down onto a plate and top with cream cheese frosting. Alternatively, enjoy straight out of the ramekin or mug!
Tips and tricks for the perfect sugar free carrot cake
I recommend that you bake the cake at 700-800W. This gives the carrot plenty of time to go nice and soft. I have also found that if you microwave on high, the cake rises very quickly and might spill over the top of your ramekin. Trust me, you don’t want to clean up that mess.
If you do not have a microwave, do not despair – just bake your cake at 175 Celsius / 350 Fahrenheit for around 15 minutes or until lightly browned on top.
Amazing news: You CAN make this carrot cake WITHOUT EGG. I discovered this by accident as I FORGOT to add the egg to one of my trial runs. If you choose to omit the egg, add an additional tablespoon of double / heavy cream to achieve a soft consistency.
The cake won’t rise as much without egg, and I don’t recommend to turn it out onto a plate (this would only work if the cake is fully cooled, but no guarantees there). But if you’re happy to enjoy it straight from the ramekin, give it a go – I thought it tasted great.
In the image below you can see the “egg” version on the left and the cake without egg on the right. In case you’re wondering about the colour of the left cake, the egg I use have a VERY orange yolk. I might also have had a heavy hand on the cinnamon for the right cake.
Lastly, if you don’t like almond flour or are allergic to it, try making the cake with coconut flour. Since coconut flour absorbs more liquid than almond flour, you’ll need only half the amount: Use ca 40g / 1/3 cup of coconut flour.
See my other microwave recipes:
- Gluten Free Keto English Muffins
- Cinnamon Swirl Coconut Flour Mug Cake
- Chocolate Chip Keto Mug Cake
- Sugar Free Lemon Mug Cake
Tried this recipe? Give it a star rating below!
Keto Carrot Cake For 2
Cream Cheese Frosting
- 2 tbsp full fat cream cheese
- 1 tsp powdered erythritol optional
- Mix your dry ingredients - almond flour, cinnamon, pumpkin spice, baking powder, powdered erythritol and crushed walnut pieces.
- Add the wet ingredients- grated carrot, egg, melted butter, double / heavy cream.
- Fill the carrot cake batter into 2 well-greased ramekins (I used melted butter) or 1 pyrex glass bowl and microwave 5 minutes at 800W (or 6 minutes at 700W).
- Turn upside down onto a plate and serve with cream cheese frosting (cream cheese mixed with optional powdered erythritol). Decorate with more crushed walnuts and grated carrot. Or eat straight from the ramekin!
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.