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Almond Flour Low Carb Carrot Cake

Almond Flour Low Carb Carrot Cake

Almond Flour Recipes 10 Comments

A moist, dense double layer almond flour low carb carrot cake that is also gluten free and grain free. Each thick piece is under 500 calories and only 6 net carbs.

Almond Flour Low Carb Carrot Cake

Almond Flour Low Carb Carrot Cake

I can’t remember the last time I baked a low carb carrot cake. Come to think of it, I’m not sure if I ever have before! All the carrot cakes I remember eating throughout the years were the regular sugar loaded ones.

So needless to say, a carrot cake was added to my list of recipes I wanted to recreate. Yet carrots do add some carbs and a small amount of sugar to the cake. But, it’s not a large increase in carbs or sugar for me to not make carrot cake.

[clickToTweet tweet=”A double layer #lowcarb and #glutenfree carrot cake. Under 500 calories and 6 net carbs per slice!” quote=”A double layer #lowcarb and #glutenfree carrot cake. Under 500 calories and 6 net carbs per slice!” theme=”style1″]

Plus, carrots are rich in several vitamins such as Vitamin A, Vitamin K, biotin, etc. And a little over a half a cup of baby carrots, yields around 275% of your daily value of Vitamin A. And this recipe calls for a little over half a cup of carrots.

Just like traditional carrot cake recipes, I wanted mine to taste close to the real thing. When I was creating this low carb carrot cake recipe, I knew I wanted a brown sugar flavor because it’s key in carrot cake recipes. Using regular sugar free sweetener just doesn’t compare in flavor for this cake.

Almond Flour Low Carb Carrot Cake

But since I was already adding carrots, I didn’t want to add more sugar using blackstrap molasses to achieve that flavor. I thought about adding brown butter extract, but I didn’t think it would achieve the taste I was looking for. Not without the addition of blackstrap molasses anyways.

Instead, I decided to use Sukrin Gold. It’s a sugar free alternative replacement for brown sugar that tastes convincingly like brown sugar. The main ingredient is erythritol, which is made from glucose extracted from non-GM cornstarch through a natural fermentation process.

And, Sukrin Gold has less than 1 calorie per teaspoon, is gluten free, and does not affect blood sugar or insulin levels. Which makes this a great addition to any sugar free pantry. You can find Sukrin Gold and other Sukrin products on Amazon.

I know that some tradition carrot cake recipes like to add unsweetened applesauce to the batter to increase the moisture. Which isn’t a terrible idea if you can find a low carb apple sauce, but I didn’t use it for this low carb carrot cake. I increased the moisture to the batter by added a half a cup of unsweetened almond milk.

Almond Flour Low Carb Carrot Cake

For this cake, I decided to use exclusively almond flour. Unlike my sugar free cocout flour layer cake, I wanted to experiment more using almond flour. And I typically like to combine almond flour and coconut flour in recipes like cakes and muffins.

The flour you can try for this recipe is Bob Mills Super Fine Ground Almond Flour. I’ve baked a few recipes with this brand so far, and I’m definitely liking the results. You can find the super fine almond flour at a local Walmart store or online.

So far, the basics I’ve figured out using almond flour include using one large egg per cup of almond flour. And somewhere between a quarter cup to a third cup of unsalted butter per cup. You can easily overdue the butter in almond flour recipes, so you have to be careful.

What’s great about using almond flour in baking is that you don’t have to use as many eggs as coconut flour. Almond flour also contains a good amount of moisture. So you shouldn’t really have a problem where moisture is concerned.

Almond Flour Low Carb Carrot Cake

As for my spices of choice, I kept it traditional to flavor the low carb carrot cake. I used cinnamon, nutmeg, ginger and allspice. This was the first time using allspice in a low carb carrot cake recipe. As a result, the cake had a nice addition to the flavor.

Another thing some people like to add in their carrot cake includes adding ground cloves. Yet I didn’t add any cloves to this carrot cake. Mostly because when I was testing recipes, I didn’t even think about it.

But I liked the carrot cake just the way it turned out. The taste is soft and dense, flavorful and lightly sweetened. I don’t like my carrot cakes to be overly sweet.

I think the job of adding more sweetness is using a good cream cheese frosting. And I kept the frosting recipe simple with just cream cheese, butter, heavy cream, vanilla extract and Sukrin confectioners sugar. Since this is also a double layer cake, I made two cakes and added frosting in the middle.

Almond Flour Low Carb Carrot Cake

For the cakes, I equally separated the batter into two 9-inch cake pans. The battered was nearly two cups of batter for each cake pan. I also well buttered the pans with a nonstick spray.

If you have trouble getting the cakes out of the pans, use a spatula to help loosen the sides. And then, flip over with a cutting board on top of it to catch it. I then set each layer cake aside.

Ideally, you should separate the cakes from the pan when almost fully cooled. It just makes it a lot easier to get the cakes out without any issues. Nothing like a broken cake to have to deal with.

Enjoy this cake during the upcoming holidays, or even use it as a birthday cake. Personally, I just wanted to create a low carb carrot cake to add to my collection of desserts. I’m enjoying this right as I type with a side of coffee flavored with sugar free french vanilla – yum!

4.0 from 1 reviews
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Almond Flour Low Carb Carrot Cake
Author: Lisa Pfeffer
Recipe type: Cakes
Cuisine: American
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
 
A delicious gluten free and low carb two layer low carb carrot cake made with almond flour.
Ingredients
  • 3 cups almond flour
  • ½ cup unsalted butter, room temperature
  • 3 eggs, large
  • ½ cup unsweetened almond milk
  • 1½ cup Sukrin Gold brown sugar alternative
  • ½ cup (4oz) grated carrots (I used baby carrots)
  • ¼ tsp ground allspice
  • 1 tsp ground cinnamon
  • ¼ tsp freshly ground nutmeg
  • 1½ tsp ground ginger
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 tsp vanilla extract
  • Buttercream Cheese Frosting
  • 2, 16 ounce packages of full-fat cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 4 cups Sukrin or Swerve confectioners sugar
  • 3 tbsp heavy whipping cream
  • 1 tsp vanilla extract
Instructions
  1. Preheat the oven to 350 deg F.
  2. In a mixing bowl, cream the room temperature butter with Sukrin Gold sweetener.
  3. Then mix in the unsweetened almond milk and vanilla extract.
  4. Using a separate bowl, add in the dry ingredients of shredded carrots, almond flour, allspice, cinnamon, nutmeg, ginger, baking powder, and salt.
  5. Slowly mix in the dry ingredients with the wet until well blended.
  6. Taking two cake pans, evenly split the cake batter into two cake pans.
  7. Bake until lightly golden about 35 minutes, or until a toothpick comes out clean from the middle.
  8. Prepare the Buttercream Cheese Frosting
  9. Using a hand mixer, blend together the room temperature butter, vanilla extract heavy whipping cream and cream cheese.
  10. Add more heavy whipping cream to thin out as needed.
  11. Frost the cakes with the frosting when cakes are fully cooled.
3.5.3208

NUTRITION: Whole cake vs. 12 slices

Almond Flour Low Carb Carrot Cake

Sugar Free & Gluten Free Chocolate Chip Muffins

Sugar Free & Gluten Free Chocolate Chip Muffins

Almond Flour Recipes 4 Comments

Bake a couple delicious jumbo sized sugar free and gluten free chocolate chip muffins! These can easily pass off as the carb/sugar versions from your kitchen.
Sugar Free and Gluten Free Chocolate Chip Muffins | a simple to make gluten free chocolate chip muffins recipe using almond flour, flax meal and swerve sweetener. A delicious low carb breakfast idea or even just a good wheat free free snack!

Sugar Free & Gluten Free Chocolate Chip Muffins

Do you like muffins? Like, the really big jumbo muffins you find at the store or at a cafe? I really miss cafe style jumbo chocolate chip muffins. Or, perhaps I miss the ease of grabbing one on the go with a coffee.

Either way, I was having a bit of a craving for them recently. I used to love to go through the Tim Horton’s drive-thru for their muffins. These muffins I think are a lot better.

I’ve played around a bit in the past when I created my Coconut Flour Chocolate Chip Muffins. It was one of the first recipes I worked on creating using coconut flour. But, I wanted to see what kind of texture almond flour and ground flax meal would create.

I had successfully used the combination before in a pumpkin gluten free chocolate chip muffins recipe. But I hadn’t really gone much further experimenting.

Sugar Free & Gluten Free Chocolate Chip Muffins

To achieve a jumbo muffin look, I decided to see what info I could find. I knew I could just add some baking powder, but I really wanted to see what else I could do. I was lead to Sally’s Baking Addiction where she mentioned this tip when baking jumbo muffins:

“5 minutes at 425F degrees, then about 25 minutes at 375F degrees.  Why the high initial baking temperature?  Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F. – mentioned in her Sparkling Jumbo Blueberry Muffins recipe “

When I baked my muffin’s this time, I used that very tip. And, they do look like real jumbo muffins and reminded me of Tim Horton’s chocolate chip muffins. They even have that glossy shine on the muffin tops, which I did not expect.

The texture, the taste, and the look have my approval. I might experiment more using this recipe in the future for other muffin recipes.

Sugar Free & Gluten Free Chocolate Chip Muffins

For these muffins, I used Hershey’s Sugar Free Chocolate Chips. I don’t use them often because sugar alcohols can upset my stomach. And for some people, it can give a laxative effect. The thing about sugar alcohols in a low carb diet is that you subtract grams of sugar alcohols (including glycerin) and fiber, to get the total grams of carbs.

So even though I used 6 servings of Hershey’s Sugar Free Chocolate Chips, the carb count is much lower due to the sugar alcohol. You can read more about at “The Scoop on Sugar Alcohols.” The nutrition information below reflects what it looks like minus sugar alcohols.

Sugar Free and Gluten Free Chocolate Chip Muffins | a simple to make gluten free chocolate chip muffins recipe using almond flour, flax meal and swerve sweetener. A delicious low carb breakfast idea or even just a good wheat free free snack!

5.0 from 1 reviews
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Sugar Free & Gluten Free Chocolate Chip Muffins
Author: Lisa Pfeffer
Recipe type: Muffins
Cuisine: American
Prep time:  5 mins
Cook time:  15 mins
Total time:  20 mins
 
Bake a couple delicious jumbo sized sugar free and gluten free chocolate chip muffins! These can easily pass off as the carb/sugar versions from your kitchen.
Ingredients
  • 1 cup almond flour
  • ¼ cup ground Flax Seed Meal
  • ¾ cup Swerve sweetener (or other granular sweetener)
  • 4 eggs, large
  • ½ stick unsalted butter
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 8 servings Hersheys Sugar Free chocolate chips
Instructions
  1. Preheat the oven to 425 deg F. (note: will bake fro 5 minutes and then reduce heat to 350 deg F for 10 minutes)
  2. In a large bowl, mix together the dry ingredients of almond flour, ground flax meal, swerve sweetener, baking powder, and salt.
  3. In a small bowl, mix together the wet ingredients of eggs, melted unsalted butter, and vanilla extract.
  4. Mix together the dry and wet ingredients until well combined. Then, slowly whisk in the chocolate chips.
  5. Butter up a 6-cup muffin pan. Place ½ cup + 1 tbsp batter in four spots.
  6. Bake at 425 deg F for 5 minutes, and then reduce the heat to 350 deg F for 10 minutes.
3.5.3208

NUTRITION: Whole batch vs. 1/2 cup + 1 tbsp scoops

Sugar Free & Gluten Free Chocolate Chip Muffins

 

NOTES:

  1. I used a 6-cup muffin pan when I baked these muffins.
  2. Flax meal isn’t a huge favorite of mine, but you won’t really taste it. If you taste the batter first, it’s more noticeable. But after it is cooked – it’s just fine!
  3. This recipe can be used as a good basic muffin recipe. Toss in some blueberries, almond slivers, or top it off with some drizzled chocolate.
Low Carb Almond Flour Pancakes

Low Carb Almond Flour Pancakes

Almond Flour Recipes 10 Comments

 A sugar free, gluten free and low carb almond flour pancakes recipe that even the pickiest of eaters will enjoy. Made lightly sweetened with maple extract and topped with your choice of sugar free maple syrup.
A sugar free, gluten free, high fiber low carb almond flour pancake recipe. An entire batch is around 400 calories, and less than 8 net carbs.

Low Carb Almond Flour Pancakes

I don’t eat pancakes often. Mostly because I’m content with my routine morning breakfast of 3 eggs topped with Seriously Sharp cheese. But, sometimes I do crave for something different for breakfast because let’s be honest, routines can become repetitive after a while.

And, who doesn’t love pancakes every now and again? I know I occasionally love to treat myself to my Low Carb Coconut Flour Pancakes. As much as I love baking with coconut flour, I do find myself experimenting more and more with almond flour in my own recipes.

I’ve gradually started to add almond flour into my coconut flour recipes to test them out. But I’ve also started baking more with almond flour just by itself. My almond flour pancakes are one of those recipes without the use of coconut flour, and they actually taste really good without syrup!

Before I came up with my own pancake almond flour recipe, I tried a few other recipes on other blogs. Honestly, I just think the few recipes I tried just weren’t that good in taste. One recipe that I recall included only one egg, almond flour and water – it was GROSS.

A sugar free, gluten free, high fiber low carb almond flour pancake recipe. An entire batch is around 400 calories, and less than 8 net carbs.

And, other paleo specific recipes included loads of honey or maple syrup to sweeten the batter. Since I am trying to watch my sugar and carb intake, I decided it was time to experiment with my own version of low carb almond flour pancakes. That way, I could reduce the sugar and carbs in favor of Swerve sweetener.

This recipe is what I use to make a single serving  of pancakes for myself. Which is why I only give the total nutrition for one batch. To make more pancakes, just double or triple the batch and use the nutrition label as a base. If you want to figure out the nutrition for yourself, you can use a free recipe analyzer from Calorie Count.

The kind of almond flour I used for these pancakes are the Honeyville Farms Blanched Almond Meal brand which I buy on Amazon in 5lb bag increments. Compared to what I would be paying from other places locally or online, Honeyville is the best priced per pound and best-tasting almond flour I’ve baked with thus far.

My recipe calls for using granulated Swerve sweetener and I wouldn’t remove it even if you do choose to add your choice of maple syrup topping. I found that the removal of the sweetener made it taste extremely bland. And the sweetener just helps give it more of an authentic pancake taste.

Low Carb Almond Flour Pancakes

For a change in flavor, I like to add a little maple extract to the batter. Personally, I think it really adds a nice touch to the overall taste. It helps too if for some reason you’re out of sugar free maple syrup.

Also, I’ve used these pancakes as a quick sandwich bread when I have extra batter left over. It pairs well with peanut butter. Try it for yourself!
A sugar free, gluten free, high fiber low carb almond flour pancake recipe. An entire batch is around 400 calories, and less than 8 net carbs.

Save Print
Low Carb Almond Flour Pancakes
Author: Lisa Pfeffer
Recipe type: American
Cuisine: Breakfast
Prep time:  5 mins
Cook time:  5 mins
Total time:  10 mins
 
A sugar free, gluten free and low carb almond flour pancakes recipes.
Ingredients
  • ½ cup almond flour
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1½ tbsp granulated Swerve sweetener
  • 1 egg
  • ¼ tsp pure vanilla extract
  • ⅛ tsp maple extract
  • ½ tbsp heavy whipping cream
Instructions
  1. Preheat a griddle or small frying pain to low/medium heat.
  2. In a medium sized bowl, mix together the dry ingredients of almond flour, salt, baking powder and granulated Swerve sweetener.
  3. In another bowl, mix together the wet ingredients of heavy whipping cream, maple extract, vanilla extract and 1 egg.
  4. Add butter to the pan, and start spooning in silver dollar sized pancakes. Flip when golden brown on the bottom.
3.5.3208

Nutrition: One batch

low carb almond flour pancakes nutrition

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