Keto Pumpkin Carrot Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

2. 2

   In a large mixing bowl, combine the pumpkin puree, grated carrot, and coconut oil. Mix well.

3. 3

   Add the eggs to the mixture and beat until fully incorporated.

4. 4

   In a separate bowl, whisk together the almond flour, erythritol, baking powder, cinnamon, nutmeg, and salt.

5. 5

   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. 6

   Pour the batter into the prepared cake pan and spread it evenly.

7. 7

   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

9. 9

   Once cooled, slice and serve. Enjoy your Keto Pumpkin Carrot Cake!