Microwave carrot keto cake

This carrot cake is sugar free, soft, moist and great for breakfast. Cover the crust with the cream cheese frosting and enjoy a low-carb dessert!
The recipe is for two servings and is microwaveable.

Ingredients

• Carrot cake
• 100 g grated raw carrots
• 1 PC. egg
• 2 table. spoon. butter, melted
• 1 table. spoon. heavy cream 30%
• ¾ glass of almond flour
• 10 gr chopped walnuts
• 2 table. spoon. erythritol powder
• 2 tea. spoon. cinnamon
• 1 tea spoon. pumpkin spices (a mixture of ginger, cinnamon, cloves, nutmeg) or optional
• 1 tea spoon. baking powder
• Cream cheese frosting
• 2 table. spoon. cream cheese
• 1 tea spoon. powdered erythritol (optional)
• For decoration
• 1 tea spoon. ground walnut
• 1 tea spoon. grated raw carrots

Directions

1. Combine dry ingredients (almond flour, cinnamon, pumpkin seasoning, baking powder, erythritol powder, and chopped walnut).
2. Add wet ingredients (grated carrots, egg, melted butter, heavy cream). Mix.
3. Divide the dough evenly into two oiled microwave-safe cups.
4. Microwave for 5 minutes at 800W (or 6 minutes at 700W). After 3 minutes, check the cake for readiness: if the top is dry and fluffy, the cake is ready. If you overexpose the cake, it will be too dry.
5. Prepare the frosting: Combine cream cheese with powdered erythritol.
6. Flip the cake onto a plate and brush with the cream cheese frosting.
7. Garnish with chopped walnuts and grated carrots.