Carrot Mini Cake
Almond flour and lupin flour give this mini cake a more filling, protein-friendly structure, while a modest amount of carrot adds flavor and moisture without a heavy carb load per portion. Cashew urbech and coconut oil soften the crumb and help the recipe stay free of wheat flour and sugar. It is a practical keto dessert with a lightly spiced profile that tastes best after an overnight chill.
Preheat the oven to 170°C with top and bottom heat and prepare a silicone mold for small cakes. Finely grate the carrot (40 g) and squeeze out a little excess juice. In a separate bowl combine almond flour (80 g), lupin flour (5 g), starch-free baking powder (4 g), and ground cinnamon (1 g).
In another bowl mix the eggs (100 g), coconut oil (30 g), cashew urbech (20 g), erythritol (20 g), rebaudioside M (4 g), lemon juice (10 g), lemon zest (2 g), table salt (1 g), and vanilla (1 g). Add the carrot (40 g), stir, then add the dry mixture. The batter should be thick but still pliable.
Divide the batter between the molds almost to the top and bake for 30-35 minutes until the tops look even and lightly golden. Transfer the mini cakes to a rack and cool them completely. Do not cover them while hot or the extra steam can make the crumb heavier.
After cooling, wrap the cakes or place them into a container and chill for at least 8 hours. This rest helps the carrot, lemon, and spice notes come together, while the texture becomes softer and more even. Serve chilled or let them warm slightly before serving.
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