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Tuesday 03 February 2026 12:00:00 GMT
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![🥕 Sugar-Free Sticky Toffee Carrot Cake A warm deeply moist spiced carrot cake with glossy toffee sauce and an optional scoop of vanilla frozen yogurt. [No Added Sugar] · [Low Carb] · [Baked] Prep: 20 min · Bake: 32 min · Rest: 12 min · Serves: 9 🥕 Moist Carrot Cake: * ¾ cup almond flour, finely ground (84g) * 2 tbsp oat fiber (12g) * ⅓ cup + 1 tbsp brown allulose (64g) * 1½ tsp ground cinnamon * 1 tsp baking powder * ¼ tsp fine sea salt * 2 large eggs + 2 large egg whites, room temperature * ½ cup thick plain 0% Greek yogurt (113g) * 1¼ cups carrots, finely grated (120g) — if dripping wet squeeze very lightly; do not squeeze dry * ½ tsp alcohol-free vanilla 🍮 Sticky Toffee Sauce: * ⅓ cup brown allulose (53g) * 2 tbsp heavy whipping cream, warmed (30ml) * 1 tbsp unsweetened almond milk (15ml) * 2 tsp unsalted butter (10g) * Pinch fine sea salt 🍨 Optional Finish: * 9 small scoops sugar-free vanilla frozen yogurt — approximately 1½–2 tbsp each; one per square 📋 Instructions: 1. Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment. 2. Finely grate carrots; if dripping wet squeeze very lightly — do not squeeze completely dry for this recipe. 3. Whisk almond flour, oat fiber, brown allulose, cinnamon, baking powder, and salt until combined. 4. Whisk eggs and egg whites 45–60 seconds until lightly foamy; whisk in Greek yogurt and vanilla. 5. Fold dry mixture into wet just until combined; rest batter 3 minutes so oat fiber absorbs excess moisture. 6. Fold in grated carrots gently; spread evenly in prepared pan. 7. Bake at 325°F for 30–35 minutes — check from 30 minutes; remove when edges are well set and browned and a tester near the center shows moist crumbs; do not bake until completely dry. 8. Cool in pan 10–15 minutes. 9. Make toffee sauce: melt brown allulose in a small light-colored saucepan over medium-low heat, swirling occasionally, until fluid and golden amber — allulose browns quickly; watch continuously. 10. Remove from heat; whisk in butter; slowly whisk in warm heavy cream and almond milk — mixture will bubble strongly; add salt; return to very low heat 20–30 seconds stirring until completely smooth. 11. Let stand 3–5 minutes until glossy and thick enough to coat a spoon while still pourable. 12. Cut warm cake into 9 squares; spoon approximately 2 tsp toffee sauce over each square letting some run down the sides. 13. Top each with a small scoop of frozen yogurt if using; drizzle a little extra sauce over the scoop immediately before serving. 💡 Tips: * Rest the batter 3 minutes before adding carrots — oat fiber needs time to absorb moisture or the batter stays too wet to bake evenly. * Do not squeeze the carrots completely dry for this recipe — some retained moisture combined with the oat fiber gives the characteristic sticky dense texture. 📊 Nutritional Info (per serving, ~9 squares without frozen yogurt): Calories: ~120 Net Carbs: ~3g Protein: ~6g Fat: ~8g Fiber: ~3g Sodium: ~95mg Recipe 🔗👉 https://www.facebook.com/share/p/18LvANSKb5/?mibextid=wwXIfr Credit & Gratitude This recipe is inspired by Mindfully Sugar Free. Explore more of their delicious creations here: ➡️ https://www.facebook.com/share/1AwhKojbh8/?mibextid=wwXIfr #creatorsearchinsights #keto #ketorecipes #carrotcake #deliciousfood](/video/cover/7678832756368887053.webp)
