do you want to get in stay lean and eat
dessert too well then stay tuned for this video because I’m going to be
sharing with you my dessert to lose weight sugar free and grain free carrot
cake recipe with sugar free cashew cream cheese frosting now this recipe is really easy to make
it is so delicious it’s one of my favorite healthy dessert recipes it
doesn’t even taste healthy all right let’s get started okay so all of the
portions in the recipe are gonna be in the description box below so what we’re
doing is we’re using grated sweet potato grated carrots to pastured eggs we’re
gonna use raisins we want to make sure they are sugar-free and grain free we’re
using tapioca flour coconut flour coconut oil
powdered erythritol this is what we’re using instead of sugar overthrow tools
and alcohol sugar we’re using cinnamon and nutmeg fresh ginger pink Himalayan
sea salt and vanilla extract so ideally what you can do is if you have a food
processor you can just chop up your sweet potato and process it until it
turns into our rice light consistency pre-heat your oven to 350 degrees
Fahrenheit and line an 8×8 inch square baking pan with parchment paper now this is really easy to make and it
makes for a great frosting on keto brownies or any kind of keto dessert
recipe for the ingredients we’re using 3/4 of a cup of cashews a tablespoon of
lemon juice a teaspoon of vanilla extract 2 tablespoons of coconut oil
quarter of a teaspoon of pink Himalayan sea salt just enough coconut milk to
blend the cashews into a creamy consistency and then we’re going to be
using Lakanto powdered sugar which is an alcohol sugar it’s called
erythritol they make a powdered version that is great for making frostings and I
like this brand of Lakanto because erythritol is actually made from corn
and this one is non-gmo so it’s going to be good quality one last ingredient
we’re using is we’re using p3o and probiotics this is a really strong
probiotic definitely my favorite and we’re gonna be using this to ferment the
cashew mixture which is gonna give it that kind of cream cheese type taste so
what we’re gonna do is we’re just gonna place all of our ingredients except for
the probiotics into the blender let’s start with that much and see if
that’s enough and then I’m going to blend it until smooth maybe ill add a little bit more coconut cream just to help it blend alright so here we are two days later
with the fermentation process of the cashew cream cheese I would say if I
hadn’t added a bit of honey in it I think that would have expedited the
fermentation process I think I could actually ferment this for one more day
it would become a little bit more tart but I think it’s actually just fine
right now so since I’m using this cashew cream
cheese frosting for the carrot cake recipe that I’m making the sugar free
grain free carrot cake I’m going to make it a lemon cream cheese frosting what
I’m gonna do is I’m going to start out by adding half a teaspoon of organic
lemon flavoring then I’m going to grate a lemon worth of lemon zest and put that
in with the cashew cream cheese as well and then I’m gonna add my powdered
erythritol one minute 37 seconds later now I’m just
going to add some of the powdered erythritol I am using the lakanto brand
the reason I like the lakanto brand is because it’s non-gmo erythritol is made
from corn so you definitely want to be choosing a non-gmo source and I’m
basically just going to add this to taste so just add a little bit at a time
and keep adding more just to adjust the amount I’m gonna start out with a teeth
we two teaspoons so I ended up putting about two and a half tablespoons of
Lakanto into the cashew cream cheese and mix it up absolutely delicious pulse smooth then I’m going to transfer
it into a bowl and add the rest of the ingredients so if you’re using a food
processor that is ideal we’re just going to put everything into the food
processor except for the grated carrots and the raisins at first so now that the
sweet potato and the liquid ingredients have been blended smooth I’m going to
pour this into a bowl and add the rest of my ingredients except for the carrots
and the raisins lay tell now that we’ve mixed in our
other ingredients now I’m going to add the grated carrot and the raisins now
line the bottom of an 8-inch square baking pan now pour the batter into the
baking pan and just smooth out the top a little longer than a few minutes later
all right so here we have our delicious carrot cake if we did use yams instead
of sweet potatoes that would make it a little bit more orange but still
delicious regardless but now all we need to do is we can just cut a slice and put
it on our plate and then we’re gonna top it with our delicious lemon fermented
cashew cream cheese frosting and then we’re just gonna sprinkle some walnuts
on top and you can also use pecans that would also be delicious sure we have it
guys are absolutely delicious sugar free grain free carrot cake with
lemon fermented cashew cream cheese frosting this dessert is absolutely
delicious you won’t believe it and I’m so excited for you to try the recipe and
best of all it is completely bikini body friendly if you’re trying to get and
stay lean and stay that way for good this is a great dessert option it’s
basically just like having a serving of carbs and a little bit of fats so I hope
you enjoyed the recipe my name is Krista Elisabeth and in this
video I taught you a dessert to lose weight my sugar free grain free carrot
cake with lemon cashew cream cheese frosting have an amazing day thanks for watching
and I’ll see you on the next video for my next dessert to lose weight recipe
bye hello my friend be sure to check out the videos that I’ve hand selected for
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see you on the next one bye