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Ingredients
  • subheading: CARROT CAKE:
  • ½ cup butter, melted
  • ½ cup erythritol (monkfruit)
  • ½ teaspoon liquid Stevia
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup shredded carrot
  • ⅔ cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • pinch of salt
  • subheading: CHEESECAKE LAYER:
  • 16 ounces cream cheese, softened
  • 2 tablespoons erythritol (monkfruit)
  • ½ teaspoon liquid Stevia
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons lemon juice
  • subheading: FROSTING:
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • ½ teaspoon vanilla
  • ½ cup powdered Swerve
  • 2 tablespoons cream
  • (optional) chopped pecans or walnuts for garnish
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