Easy Low-Carb Carrot Cake for One Recipe 3 Ways With Almond Flour – KETO, Paleo, Weight Loss

Looking for a delicious keto carrot cake for one recipe? Now you don’t have to feel guilty when you want to indulge in this sweet treat. Made with almond flour and sugar-free, it gives you a low-carb, guilt-free, and gluten-free pleasure that is indistinguishable from regular carrot cake.

This moist and flavorful keto carrot cake is a truly easy recipe, it’s a one-layer cake that you mix by hand.

It takes about 10 minutes to make these carrot cakes, and the leftovers are excellent— just as good as the freshly baked cake.

Everyone who tries this sugar-free cake loves it, as well as non-keto friends of my children!

I especially love it in the spring and around Easter because we typically see traditional carrot cake in the bakery or on the dessert table. I was tired of missing out, so I created this keto carrot cake for one recipe with ricotta cheese frosting to satisfy my occasional craving.

The healthy carrot cake for one can work with ketogenic, low-carb, diabetic, candida, paleo, vegan, low-sugar, non-GMO, and all-natural diets.

You’ll only need simple ingredients to make this keto carrot cake. The exact measurements are included in the recipe card below.

Here’s an overview of what you’ll need:

• Eggs: I use large eggs in most of my recipes, this one included.
• Sweetener: I use Erythritol granular sweetener in frosting. I powdered it myself in a coffee grinder.
• Almond flour: I used blanched fine-ground almond flour from Costco in this recipe. You can use a coarse almond meal or walnut flour.
• Pumpkin pie spice: Make sure they are fresh. A stale spice can easily ruin a dish. You can use cinnamon and allspice instead.
• Salt (optional): I use Pink Himalayan salt.
• Baking powder: Make sure it’s fresh. And if needed, also verify it’s gluten-free.
• Fresh carrots: Using real carrots provides moisture and sweetness to the cake and helps keep the almond flour-based cake from drying out too. Also, produces authentic carrot cake flavor.  The result is a cake that is moist and full of carrot and spice flavors because it is made using shredded carrots.
• For the frosting: Ricotta cheese and erythritol. You can use cream cheese, sour cream, or yogurt instead. You can add vanilla, freshly squeezed orange, or lemon juice. Cream cheese, sweetener, and vanilla.
• Topping: Top with chopped walnuts, orange or lemon zest, finely grated carrot, or fresh berries.

You will be sold once you make this low-carb carrot cake for one. You can even eat it for breakfast.

Low-carb sweetener – Erythritol is my preferred low-carb sweetener; you can substitute your favorite low-carb sweetener. You can use your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See the “KETO Zero Carb Sugar Substitute Sweeteners for Baking & Conversion Chart” post for more information on low-carb sweeteners and substitutions.

Any easy recipe carrot cake for one below you can mix in one bowl. The frosting is very simple, too – it’s just ricotta cheese and a sweetener.

RECIPES YOU MAY ALSO ENJOY:

• Keto Blueberry Sour Cream Muffin in a Mug
• Easy 1-Minute Matcha Mug Cake (Keto, Paleo, Low-carb, Gluten-free)
• Keto Low-carb Crispy Dark Chocolate Bites (only 3 ingredients)

How To Make Fried Low-carb Carrot Cake for One

This section shows how to make carrot cake for one, with a step-by-step video and details about the technique, to help you visualize it.

Fried Low-Carb Carrot Cake for One or Waffles

Recipe by Modernfifty.tv kitchen

This deliciously soft and moist frosted carrot cake is the only keto carrot cake recipe you will ever need. Carrot cake is made without any oil or sweetener. and naturally sweetened with carrots.

Course: DessertCuisine: AmericanDifficulty: Easy

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Servings

Adjust servings

+

–

1

servings

Prep time

7

minutes

Cooking time

6

minutes

Calories

318

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• FRIED CARROT CAKE FOR ONE:

• 1/2 cup grated carrots (60-90 grams)

• 3 tablespoons blanched, fine almond flour (20 grams)

• 1/2 teaspoon baking powder

• 1/4 teaspoons ground cinnamon or pumpkin pie spices

• 1 large egg (50-60 grams)

• pinch salt (Optional)

• ICING:

• 1 tablespoon zero-calorie powdered sweetener (such as erythritol)

• 2 tablespoons Ricotta or cream cheese, sour cream, or yogurt.

• 1 tablespoon freshly squeezed orange juice (optional)

• OPTIONAL TOPPINGS:

• Chopped nuts, orange zest, finely chopped/grated carrot, or fresh fruit for topping.

Directions

• INSTRUCTIONS FOR FRIED LOW-CARB CARROT CAKE FOR ONE:
• Grate about 60-90 grams of fresh carrot into a mixing bowl and add almond flour, baking powder, salt(optional), and cinnamon/pumpkin pie spice. Mix until well combined. Add 1 large egg and mix with a spoon until a thick batter forms.
• Heat a small non-stick skillet over medium heat. I cook on 4 out of 9. Once it is hot, add the carrot mixture to the skillet, spreading it out evenly with a clean hand or spoon. If you don’t use or don’t have a nonstick skillet spread the carrot mixture on parchment paper.
• Cook the carrot cake for about 3-4 minutes on the first side under the lid, or until golden brown and cooked through. Be careful not to overcook.
• Carefully flip the carrot cake using a spatula and cook the other side until golden brown about 2 minutes.
• WAFFLES: You can cook carrot mix in a small waffle maker. This recipe makes 3 waffles. You don’t need to oil the waffle maker between.
• Once cooked, transfer the carrot cake to a plate and let it cool for a minute or two before cutting it into quarters.
• Spread with ricotta cheese icing or a dollop of sour cream or Greek yogurt and transfer it to a plate for serving. Top the carrot cake with chopped nuts and orange zest.

Recipe Video

Notes

• SUBSCRIBE TO MY YouTube channel for more low-carb recipes.
• Feel free to adjust the sweetness and spices according to your taste preferences.
• NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition Facts

• Total number of serves: 1
• Calories: 318kcal
• Fat: 22g
• Saturated Fat: 4.3g
• Cholesterol: 196mg
• Carbohydrates: 14.5g
• Protein: 15.7g

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BAKE IN AN OVEN: Preheat the oven to 180C / 350F electric or 160C / 320F fan-assisted. Put batter in a lined ramekin, or two muffin cups. Bake for 12-15 minutes or until a skewer or toothpick inserted comes out clean with no crumbs sticking.

BAKE IN AIR FRYER: Set the temperature to 160C / 320F and check for doneness after 10 minutes.

How To Make Microwaved Low-carb Carrot Cake for One

This section shows how to make microwave carrot cake for one. I only changed the amount of carrots in the mix and added 2 tablespoons of orange juice. I wouldn’t say that I like the taste of microwave-cooked carrots and the orange juice and zest make the cake taste better.

INGREDIENTS FOR MICROWAVE CARROT CAKE FOR ONE:

• ½ cup grated carrot (50 grams)
• 3 tablespoons almond flour (20 grams)
• 1/2 teaspoon with baking powder
• 1/2 teaspoon ground cinnamon or pumpkin pie spices
• Pinch of salt (optional)
• 1 large egg
• 2 tablespoons of freshly squeezed orange juice

ISING:

• 1 tablespoon zero-calorie powdered sweetener (such as erythritol or stevia)
• 2 tablespoons Ricotta or cream cheese, sour cream, or yogurt.
• 1 tablespoon orange juice (optional)

OPTIONAL TOPPINGS:

• Chopped nuts, orange zest, finely chopped/grated carrot, or fresh fruit for topping.

INSTRUCTIONS FOR MICROWAVE CARROT CAKE:

1. Grate 50 grams of fresh carrot into a medium or large bowl.
2. Add 3 tablespoons of almond flour, 1 teaspoon of baking powder, ½ teaspoon of pumpkin pie spices (or cinnamon) and stir until evenly distributed. Add 1 large egg and 2 tablespoons of freshly squeezed orange juice. Mix until a thick batter forms.
3. Microwave the mug cake on high for 1-2 minutes, or until it is set and cooked through. Cooking time may vary depending on your microwave’s wattage.
4. Carefully remove the mug from the microwave (it will be hot!) and let the cake cool for a minute or two.
5. ISING: Mix in a small bowl 2 tablespoons of ricotta cheese, 1 tablespoon of powdered sweetener, and 1 tablespoon of freshly squeezed orange juice.
6. Slice the mug of carrot cake into three equal parts and spread icing on each, transfer it to a plate for serving. Top the mug cake with chopped nuts and orange zest.

MICROWAVE TIMINGS

I have a 900-watt microwave and my cake took 80 seconds to cook. Here’s a quick overview of recommended baking times for this mug cake recipe: 

• 600W = low power. 100 seconds. 
• 800W = 90 seconds.
• 900W = 80 seconds. 
• 1000W = 70 seconds
• 1200W = 60 seconds. 

After these times, check whether the cake is done. If it’s still undercooked, add increments of 10 seconds. 

BAKE IN AN OVEN: Preheat the oven to 180C / 350F electric or 160C / 320F fan-assisted. Put batter in a lined ramekin, or two muffin cups. Bake for 12-15 minutes or until a skewer or toothpick inserted comes out clean with no crumbs sticking.

BAKE IN AIR FRYER: Set the temperature to 160C / 320F and check for doneness after 10 minutes.

WHAT MUG IS BETTER: If you fill the cup or ramekin to the top with batter, it will overflow and create a mess. Therefore, choose a cup that holds a minimum of 200ml.
You want to have at least 2 fingers of space at the top so the cake can rise.

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