The best low carb carrot cake recipe now comes in miniature! Just in time for your healthy sugar-free Easter celebrations.
So I had a rather strange interaction on Facebook the other day, and it really got me thinking. Someone was upset with me for posting my low carb skillet cookie on The Low Carb Keto Diet Page, because they don’t feel that this diet should include sweets. I explained my philosophy, if you will, that low carb indulgences help me stick to my healthy diet but that everyone needs to do what is right for them. This did not help, apparently, and I was suddenly being accused of hiding behind a fake persona, being paid by large corporations to promote artificial sweeteners. It got very strange very quickly, with many of my wonderful readers jumping in to my defense, and me doing my best to explain. This individual was having none of it and I ended up deleting the thread in order to defuse the situation.
But it really got me thinking, because I like to be as upfront as possible. I don’t hide behind a fake persona and I certainly don’t use artificial sweeteners. I do have a number of brands I work with, and I do my utmost to disclose my relationships very clearly. I am not trying to hide anything; I do actually make money from this blog. Recipe development isn’t cheap, my friends, and turning it into a thriving business has allowed me to do what I love and help support my family. It also allows me to continue to provide solid low carb and keto recipes to my readers free of charge. I see that as a win-win.
Swerve Sweetener is one of my brand relationships, and it’s one I cherish very much, because it developed organically out of mutual admiration and respect. I like to say we “grew up together”. Back when I was a wee blogger making a few measly cents and Swerve was a wee sweetener company trying to make a name for itself, we somehow connected over Twitter. They sent me some samples and it was an instant hit for me. It was the one erythritol-based sweetener that did not give me the cooling mouth sensation and it provided the right sweetness and the right consistency for my baked goodes. I liked it so much that I started telling everyone about it and I became something of an unofficial (and unpaid) spokesperson. My blog and Swerve seemed to take off at the same time, both of them becoming great resources for the low carb community. So when Swerve found itself in a position to pay for recipe development, I was their first choice. It’s a small operation, and they are wonderful people doing wonderful work. And it’s delightful to me that they think my work is wonderful too. It’s just as a true brand partnership should be.
So yes, Swerve does pay me for several recipes per month, one of which gets a “teaser” post here to direct you to the recipe that lives on their site. But when I recommend it to people as the best low carb sugar replacement on the market, that isn’t money talking. That’s me, my true feelings. No hiding, no faking. Nothing artificial here.
And now, just in time for Easter…for all you low carb carrot cake lovers!
Please see my Low Carb Mini Carrot Cake Recipe on Swerve Sweetener
And check out my blog post HERE.
Serves 4. Per serving:
Food energy: 244kcal
Total fat: 21.93g
Calories from fat: 197
Cholesterol: 46mg
Carbohydrate: 4.95g
Total dietary fiber: 1.81g
Protein: 5.45g
Erythritol: 17.5g
Heather says
Thank you for your honesty and now it all makes sense. I can’t stand swerve sweetener and I have tried some tricks to make it less bitter but they don’t work. I had asked in a few other recipes for alternatives and you were vague.
Holli says
I use Pyure granular sweetener and sometimes add sucralose liquid drops to add more sweetness in a recipe if needed. I make my own powdered sugar by putting the granular in my blender to powder.
This works fairly well for
me. There are a lot of sugar free sweeteners to choose from these days.
Jennifer Burkhart says
I love all of your goodies!! Any ideas how to make this as a big cake?? My family loves your sweets!!
Carolyn says
So in my recipe card, there’s a way to adjust the servings (hover over the number of servings and it brings up a little thing to scale up or down to what you want).
Mariangela Perez says
Hi Carolyn! If I wanted to make a big carrot cake, using an 8’ springform how would the measurements be? Is there a carrot cake recipe you recommend? This is the only carrot cake recipe I found on your blog
Carolyn says
Hi Mariangela – you will need to figure out the area of both sizes of pans (there are online calculators for this) and then scale up accordingly.
shirley Jenkins says
God .bless.you.
I am so thankful for you and your work. I cheer your success. You have helped so many on their journey to improve their health. WELL DONE!
Carolyn says
Thanks, Shirley!
Melissa Thibodeau says
Can you use coconut flour instead of almond flour?
Carolyn says
Not in this recipe.
Claudia says
I tripled the recipe and made a single layer in a 9” pan..FABULOUS! Only had to bake it about 28 minutes.Thank you for this awesome recipe!
Mrs Laui says
Based on your opening paragraph, I’m assuming this recipe is based on a full-size low carb carrot cake but I can’t find any such recipe on your site!?! Do you still have it? And if so, could you possibly post a link for it? I would greatly appreciate it! I did try searching your site for it but couldn’t find it!? Thank you so much for all your hard work in giving us amazing low-carb recipes! I have your first cookbook and LOVE it!!! 🙂
Carolyn says
I have a full size slow cooker carrot cake. That’s it.
Barbara says
This cake is so good, one of your best recipes. I added some dried cranberries (your recipe) that I rehydrated in rum and drained. Also doubled the icing and covered the whole cake with it. Decadent really. Thanks so much.
I really love your mini cakes so much. I think I’m going to make a bunch of them (just the cake part) and freeze. That way I can just pull them out and Frost anytime I feel like it. ?
Kathy Bishop says
The link to directly to the recipe on Swerve site seems to be broken. However, it can be reached from the link to your blog entry. Great recipe!
Sandy says
Carolyn: Do you have a recipe for a regular size carrot cake (9″ X 13″ pan)? Nothing wrong with the mini recipes. Just want to serve others besides myself.
Thank You, Sandy
Carolyn says
I have one for a slow cooker!
katie says
LC people that get on you for sharing sweets need some swerve in their lives….Honestly, if its a way of life, you wouldn’t be making cake every night or indulging, but I for one am so glad to have found your blog so I don’t have to have the “It’s just one day a year” rationalization for me to go off LCHF during the holidays or a birthday/anniversary. I can find delicious indulgences that are also LCHF. I figure I will have enough times where I don’t control the offerings and have to make the best choices based on what is there. That’s what makes this a way of life and modifying our “go to” favorites vs a fad diet to lose weight where you eliminate completely, go off when you hit your goal and eventually gain back. LCHF has helped lose weight in a way that there isn’t a need to ever go back and make it a way of life that has shed pounds along the journey.
katie says
Have you ever thought of inserting a link to the full version of the recipes that are minis or the link to a mini version of the full cake recipes? Sometimes you’re cooking for you and your significant other and wouldn’t want a full cake for 1-2 people. But other times its for a function where you need the full sized cake. I was trying to find the full size recipe version of this. Is it the same as the slow cooker carrot cake? Just a thought! I love your recipes!
Vicki says
Just to let you know that I made the Mini Carrot Cake to take to my grandson’s 1st birthday celebration today. My husband and I follow Keto and did not want to be tempted with regular birthday cake. The Mini Carrot Cake was absolutely the most delicious low carb dessert I have ever had! Not only was it so tasty it looked wonderful too! Thanks Carolyn for you amazing recipes and beautiful web site!
Carolyn says
So glad it hit the spot!
Sandy R says
I guess’ it takes all kinds” and everyone has there own opinion BUT – You and your site are a God send to so many people for so many reasons. I thank you for all you do and share and I certainly hope you continue! ‘They” can just look away. (Cant wait for your cookbook!!! )
Sarah Eyre says
Hi Carolyn
I am a mum of a 3 year old who has just been put on a ketogenic diet for medical reasons and will be on it for the rest of her life. I wanted to say a massive thank you because I have been really at a loss in terms of what would be kid friendly and also how to get enough fat into her meals when she really hates double cream! your site has been a massive ray of hope so thank you.
I too have seen comments along the lines of ‘if your on low carb you shouldn’t have sweet things’ which has really touched a nerve with me. This diet is used as a medical treatment for so many little ones and for them it not a choice. I really don’t want our little one to ever feel like she’s missing out and sweet treats are such a part of that. thank you for the delicious looking recipes both sweet and savoury! having been very intimated 5 days ago I now feel a little more like I might be able to balance her needs with the needs of the rest of the family.
Keep going I look forward to more delicious recipes.
Carolyn says
I am delighted you have found ways to cook and bake for your daughter.
Della says
This recipe is fabulous!! I made it for my birthday cake! Even my carb loving family thought it tasted “real”.
Of course! it was the only REAL cake in the house! Thanks for another great recipe!
Carolyn says
So glad you liked it!
Tanya says
Hi Carolyn, I have to add my 2 cents. I think it is terrible that people have to be so petty and it’s awful that you have to explain yourself but it shows how lovely of a person you are that you would. I admire you for being so lucky to have found something you love to do (and that you get to be paid for doing it!). Many people go to jobs day after day that they hate. 😉 You also produce many great recipes which are well-explained and which have easy to find ingredients. I have experimented with a few recommended sweeteners, but I would have to honestly say Swerve would be a close 2nd choice to the monk fruit sweetener in my opinion. As good as Swerve is, the monk fruit was still slightly better. I am very picky when it comes to my sweets. 😉 Since starting my keto journey, you have been my main source of delicious meals that have kept me on track and have made it a success so far. P.S. My husband has shed 30 lbs in 10 weeks! I am down 10 lbs with your help. So, thank you Carolyn. 🙂
Carolyn says
Wonderful! Congrats on your weight loss.
Candi says
Could I make this recipe in a small wilton layer pan? They’re about 6 inches wide. Or maybe as cupcakes?
Carolyn says
I would do two layers in the 6 inch pan instead of 3 in the 4 inch ramekins. Should work out great!
Racquel says
Thank you for your open and honest disclosure Carolyn. I live in Australia and use Natvia wherever I see Swerve listed. Your recipes are out of this world and because of them I don’t view my choices as limited or as if I missing out. I so appreciate all the effort you put in to share your superb creative streak with us all. A win-win doesn’t come close to describing how I feel about stumbling across your blog and recipes. I feel I am the lucky one able to eat such amazing things and know they are a zillion times healthier for my body than traditional recipes.
Thank you so much!
norma says
I love swerve, it’s the only sweetener I use due to insulin spikes and I have insulin resistance. I love your blog and recipes, thank you for all the work you do!! 🙂
as far as the facebook person that disputed and argued w/ you……..meh……….just a little “blackhead” on the road of life. Keep on keeping on……….. you do great!!
A blessed Easter to you too!!