Two classic dessert recipes meet in the middle to make a new favorite ~ Keto Style. This low carb delight is the best of both worlds and won't kick you out of Ketosis. This is perfect for those Spring get-togethers and even the Non Low Carb loves of your life will enjoy this dessert.
In a medium bowl, beat the eggs, butter, cream, sweetener & extract together until fluffy and sweetener has dissolved.
Mix the dry ingredients in a separate bowl until incorporated. Add the dry ingredients slowly into the egg mixture.
Stir the carrots & nuts into the batter until just combined. Do not over-mix.
Pour the batter into the oiled bread-pan. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean. The batter may look dry like this.
Let bread cool inside pan for 20- 30 minutes and then invert onto cooling rack. While bread is cooling prepare the frosting.
Let bread cool completely!
Cream the butter, sweetener and cream cheese together until smooth. Add in the vanilla continuing to mix. Add in the heavy cream a little at a time until frosting is nice and fluffy.
Spread the frosting over the bread and sprinkle with additional chopped nuts if desired.
Refrigerate finished bread for at least 1 hour before serving and store leftovers in the fridge.
The nutrition info is based on cutting the bread being sliced into 12 even sized pieces.I used the small 8*4 inch bread pan for this recipe. Any bread pan will work but the smaller pan will make a "taller" bread.
Serving: 1slice | Calories: 267kcal | Carbohydrates: 5g | Protein: 5g | Fat: 26g | Sodium: 208mg | Fiber: 3g | Net Carbs: 2g | Fat Ratio per Serving: 87.64% | Protein Ratio per Serving: 7.49% | Carb Ratio per Serving: 3%