INGREDIENTS & INSTRUCTIONS
DRY INGREDIENTS
– 24g oat flour
– 28g coconut flour
– 1.5 tsp cinnamon
– pinch of nutmeg
– 1/8 tsp salt
– 28g granulated Erythritol
– 1.5 tsp baking powder
WET INGREDIENTS
– 1/2 tsp vanilla extract
– 50g grated carrot
– ~2 large egg whites (92.5g)
– 85ml nut milk
ICING
– 35g medium fat cream cheese
– 7g powdered erythritol (Important that you use powdered or just pulse your granulated Erythritol)
1.) Soften the cream cheese at room temperature
2.) add powdered erythritol
3.) mix until smooth
METHOD
*pre heat the oven to 350F
1.) Combine the dry ingredients
2.) Combine the wet ingredients
3.) Combine the wet & dry ingredients together & mix
4.) Mix in the grated carrot
5.) Pour the batter 6 cm diameter ramekin or cake mold
6.) Bake at 350F for 20-25 minutes
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