Sunday simply wouldn’t be Sunday without a walk, a cup of tea, a slice of cake and a good book.
Right now I’m curled up on the sofa with Murakami’s Norwegian Wood on my kindle (which I will resume once I’ve finished writing this), having just finished a cup of tea and a slice of homemade keto-friendly carrot cake.
Every food blog I’ve ever visited requires you to scroll through someone’s life story before getting to the actual recipe, so with that in mind, let me waffle on for a bit.
This morning I got up before dawn to go for a lovely (if muddy) walk following the meanders of the Cuckmere river to the sea.
Isn’t it beautiful?
I was pretty hungry by the time I got back, so I made myself this salad for breakfast/lunch (I believe they call it brunch).
A couple of hours later my internal cake siren started shrieking. CAKE, CAKE, it yelled from somewhere inside my body. ‘But we’re trying to lose weight,’ I whispered to it, but it would not relent, so I decided to make my own low carb, sugar-free carrot cake.
As I mentioned in my previous blog, I don’t follow recipes and I don’t measure out ingredients so this is going to be very vague…
What you need
- Shredded carrot
- Almond flour
- Coconut flour
- Xylitol (sweetener from birch tree)
- Vanilla extract
Mix it all together, pop it in a baking paper-lined tray and slide it into the oven for about 20 minutes, or before it burns.
To make the icing, you’ll need butter, coconut flour and xylitol. I spread this pretty thinly because…well, it’s butter.
As far as cakes go, it’s not the most delicious I’ve ever had (by far), but considering it’s low carb and sugar free, it’s pretty darn tasty and it certainly silenced my inner cake siren. Also you get the nutritional benefits of carrot, almond flour and egg! Win win.
Give it a go, let me know how you find it.