morrocan carrot salad aka keto version of carrot cake

Carrots are maybe not the most perfect option on ketogenic diet, but from time to time you can treat yourself with some, if you’re a carrot lover (like me). There’s no keto police that will put you to prison and feed you with carbs. But from the makro’s point of view it’s better to have raw carrots than cooked, so we are on a good side. There are 6 grams of carbs per medium carrot and 3 grams of sugar, more than many other vegetables. But carrots also provide 1.5 grams of fiber, so you’ll only get 4.5 net carbs per carrot. Raw carrots probably have a lower glycemic index than cooked ones. Probably, because there is many studies showing different results, so I guess it depends of the person.

Anyway, apart from carrots we have some more delicious stuff like almonds and hazelnuts. They are definitely appropriate on keto diet. With added cinnamon we almost have a carrot cake. At least a keto version of carrot cake 😉


morrocan carrot salad

INGREDIENTS (for two quite big portions):

· 3 large carrots
· 2-3 handfuls almond flakes
· ½ tsp cinnamon
· 3 handfuls hazelnuts
· little bit of salt
· 1 tbsp lemon juice
· 3-4 tbsp coconut milk (the thick part that’s always on top of the can) or coconut cream
· 1 tbsp olive oil
· additionally: some cress or other sprouts


Peel the carrots, rinse them thoroughly and grate on a large holes. Add salt, cinnamon, drizzle with lemon juice and olive oil. Than add coconut milk or coconut cream and mix thoroughly.

Cut hazelnuts in halfs and stir in to carrots. Roast almond flakes on a dry pan. Don’t skip this step, because roasted almonds gives a fabulous flavor to the salad. Cool them down a little, and add to your salad. You can decorate it with some sprouts – I’ve put some cress on top, it also adds some spicy flavor.



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