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!
I got best results microwaving the cake at 800 watts - this gives the carrot time to soften sufficiently. It also prevents the cake rising too quickly and spilling over the sides of the ramekin. If you want to bake the cake in the oven, try 175 Celsius / 350 Fahrenheit around 15 minutes. I have not tried this myself yet, but it's what I would go for. If you bake it as 1 larger cake rather than 2 ramekins, it may take a little longer. You can make this Keto carrot cake WITH AND WITHOUT EGG. If you choose to omit the egg, add an additional 1 tbsp of double / heavy cream. You won't be able to turn it out onto a plate - just eat it straight from the bowl / mug.If you don't have pumpkin / mixed spice, sub with ¼ tsp ginger, ¼ tsp nutmeg and ½ tsp cinnamon. 6.5g net carbs per portion. Nutrition is calculated for 1 serving/portion.700-800W is equal to a MEDIUM power level. If you're not sure how to set your microwave to a lower power level or to 700-800W, microwave for 2 ½ minutes instead and check if your cake is done.