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Low Carb & Ketogenic Diet Recipes

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Carrot Cake Fudge

Carrot Cake Fudge

 

Carrot Cake Fudge

Carrot Cake Fudge

A moist Carrot Cake with a chewy, fudgy texture.  Unlike traditional carrot cake this lovely keto version requires no baking. The frosting provides a decadent creamy flavour, minus the sugar high guilt.  All in all a perfect keto cake alternative.
Prep Time 1 hour 30 minutes
Cook Time 7 minutes
Total Time 1 hour 37 minutes
Course Dessert
Cuisine British
Servings 8
Calories 278 kcal

Ingredients
  

For the Base:

  • 120 g smooth almond butter
  • 120 ml coconut oil
  • 1 tbsp powdered stevia optional
  • 1 medium carrot grated
  • 2 tbsp orange juice
  • 2 tsp orange zest
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 tbsp dried cranberries unsweetened
  • a pinch of sea salt

For the Topping:

  • 2 tbsp coconut cream
  • 2 tbsp coconut oil
  • ½ tsp powdered stevia optional
  • ½ tsp ground cinnamon
  • 8 walnut halves

Instructions
 

  • To prepare the carrot cake fudge base, add the almond butter, coconut oil and stevia to a small saucepan over a low heat. Stir to combine, heating through until melted and smooth. Transfer to a mixing bowl and set aside to cool a little.
  • Add the grated carrot, orange juice, zest, spices, salt and dried cranberries to the mixing bowl with the cooled almond butter mixture. You may add more or less flavorings as desired. Stir well to combine, distributing the flavorings and spices evenly throughout the almond butter mixture.
  • Line a deep freezer proof 3x6 inch mould with baking paper. Spoon the cooled fudge mixture into the lined mould. Transfer to the freezer for 30 minutes to begin setting while you prepare the topping.
  • To prepare the topping, add the coconut cream, coconut oil, stevia and cinnamon to a small saucepan over a low heat. Whisk together well to heat through, combining until melted and smooth. Set aside to cool.
  • Remove the fudge base from the freezer. Pour the cooled creamy coconut topping over the carrot cake fudge base. Return to the freezer for 15 minutes to start setting the frosting.
  • Remove from the freezer and lightly score 8 even sized squares into the fudge. Top each square with a walnut half. Transfer to an airtight container and refrigerate until fully set. Slice along the scored lines to create individual fudge squares to serve.

Notes

The fudge should not be kept in the freezer. If you choose to set the fudge fully in the freezer it will solidify. It will need to thaw and soften before serving so that it is a creamy fudge consistency.
Keyword keto carrot cake, keto dessert, low carb cake, low-carb dessert
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