Keto Carrot Cake –

Ingredients

• cooking oil spray, for greasing
• 3 eggs
• 113.4g unsalted butter, melted
• 3 tablespoons low carb sweetener, divided
• 2 teaspoons vanilla extract
• 180g grated or shredded carrots
• 39g chopped walnuts (optional)
• 120g almond flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 360ml water
• 150g cream cheese, room temperature
• 4 ounces unsalted butter, melted
• 2 cups grated or shredded carrots
• 1/3 cups chopped walnuts (optional)
• 1 cup almond flour
• 1 1/2 cups water
• 5 oz cream cheese, room temperature
• 8-Inch Round Baking Pan
• Large Bowl
• Stand or Hand Mixer
• Medium Bowl
• Step 1 Grease an 8 by 2-inch cake pan that fits in the pot with the cooking oil spray.
• Step 4 When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
• Step 5 Carefully remove the cake from the pot. Let cool completely before frosting.