Preheat the oven to 350°F (175°C). Grease a 9-inch loaf pan or line it with parchment paper.
In a mixing bowl, combine almond flour, keto sweetener, and baking powder.
In a separate bowl, whisk together the eggs and vanilla extract until smooth.
Add the melted butter to the egg mixture and mix until combined.
After mixing the wet ingredients, add 2 tablespoons of coconut oil to the batter for extra moisture and richness.
Gradually fold the wet ingredients into the dry ingredients, mixing until well combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so be sure to check for doneness around the 25-minute mark
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serve the keto carrot cake on its own or with homemade sugar-free cream cheese frosting.
