Originally published in 2017 - however low carb and keto ingredients and options change so quickly that some of the products used back then aren't even made anymore and we have better options now that weren't available then!
Mostly - sweeteners. At the time there were a few on the market but today there are so many more! At the time of this little update I'm loving the erythritol and monk fruit blend sweeteners along with allulose. Use the natural, healthy sweeteners you like best or what is available whenever you are using this recipe as 2017 isn't that long ago, but products change fast when baking keto and low carb or sugarfree!
I couldn't decide which flavor of cake to make. Since I had all the ingredients out, I just went ahead and made 3 different kinds and figured I'd choose one later and freeze the rest.
In the end I used one layer of all three because they all looked so good!
When he got home from work on his birthday......
"You didn't make me a birthday cake, right?
"I did make a cake."
"Not a birthday cake though... You made a Monday cake."
"Yep, I made a Monday Cake."
"Did you write Monday-Cake on it?"
"Nope. I wrote something else."
I brought out the not-a-birthday-cake.
"OH!!!! A KISS CAKE! WELL, I'LL TAKE A KISS CAKE! THAT'S DIFFERENT!!"
(I was NOT in the mood to decorate a cake so this was a 2 minute decorating job! Ran off the KISS logo on a piece of artists paper -Disposable Paper Palette
-and placed it on the cake before the icing set. We just took it off before eating the cake.)
-and placed it on the cake before the icing set. We just took it off before eating the cake.)
From my SnapChat Story to my Family that day...
Low Carb, Sugar Free, Chocolate Cake
2 1/4 c good quality almond flour
3/4 c cocoa powder
1/2 c sweetener (erythritol, etc.) + little more if you like it sweeter
1/3 c whey protein powder (I use Isopure - zero carb & zero sugar)
1 t instant coffee
2 t baking powder
1 t baking soda
1 t xanthan gum
1/2 t salt
3/4 c sour cream
1/2 c soft butter (1 stick)
5 eggs
15 drops liquid or other sweetener (mixing sweeteners gives it better flavor than a single sweetener)
2 t vanilla
2/3 c almond milk or half and half, etc.
Place all the dry ingredients from the almond flour to the salt, in a large bowl and mix well with a wood spoon, whisk, etc. Set aside. In your mixing bowl, beat the butter and sour cream. Beat in the eggs, liquid sweetener and vanilla. Add half the dry almond flour mixture, beat well. Add the almond milk, beat. Add the last of the almond flour mixture. Bake in your preferred pan; a greased and parchment lined 9X13, a greased bundt pan, 2 greased and parchment lined round 8 or 9 inch pans or make into cupcakes. Bake at 325 degrees. I baked in two- 9 inch round pans about 32 minutes. Test and bake until the center is done. Let cool about 10 minutes and remove from pans to cool completely.
White Vanilla Birthday Cake
3 c almond flour
1/3 c coconut flour
1/2 c whey protein powder (I use Isopure - zero carb & zero sugar)
2 t baking soda
1/4 t cream of tartar
3/4 c butter, soft
3/4 c sweetener
10 drops liquid sweetener
1 T vanilla
6 eggs
1 1/2 c almond milk (I use a mixture of 1 c almond milk and 1/2 c half and half or cream)
1 1/2 t apple cider vinegar
Mix the dry ingredients in a bowl. Add the apple cider vinegar to the almond milk. Beat the butter with the sweeteners. Beat in the eggs. Add the dry ingredients alternating with the milk mixture. Mix well. Pour into prepared pans of your choice. I like to grease them and use a piece of parchment paper for easy removal. Bake as usual - 350 until the centers are set and the cake tests done. Usually about 25-35 minutes for round pans. Let cool about 10 minutes and remove from pans to cool completely.
Low Carb Sugar Free Red Velvet Cake
1 c butter
1 1/2 c sweetener
2 eggs
2 1/2 c almond flour
1/3 c whey protein powder
1/4 c coconut flour
1 t xanthan gum
1 t baking soda
1 t baking powder
2 t cocoa
1 t salt
1 bottle - 1 oz. red food color
1 T vinegar
2 t vanilla
1 c almond milk with part cream and 1 1/2 t vinegar (or lemon juice) to sour
Mix the almond milk with the vanilla and 1 1/2 t vinegar in a small cup and let set. You could buttermilk in place of the vinegar and almond milk.
Cream the butter and sweeteners in a mixing bowl til fluffy. Add the eggs. If your eggs are small use 3. In a separate bowl mix all the dry ingredients. Add the dry ingredients alternately with the milk mixture. Begin and end with the dry. When mixed well, pour into your pans of choice. I use 2 round cake pans sprayed and lined with a piece of parchment. Bake at 350 approximately 25-35 minutes depending on your oven. When the center is set and the cake is done, remove and cool 10-15 minutes in the pan before removing from pan to cool completely. Decorate as you wish - the traditional Red Velvet Cake Frosting DOES NOT USE CREAM CHEESE. It's a flour and milk based frosting you then cool and add the butter, sweetener and vanilla.
Sugar Free Butter Cream Vanilla Frosting
3/4 c granular Xylitol
1/4 c water
3 large egg whites (separate and use the yolks in another recipe)
2 1/2 sticks real butter
2 T vanilla extract or use half vanilla sf syrup and half extract
*If you taste test it and find your personal tastes would like it sweeter, use 5-10 drops liquid sweetener
In a saucepan, place the water and Xylitol. Heat over medium high until it comes to 240 degrees. With normal sugar this would be soft ball stage but because Xylitol and Splenda do not thicken, you cannot test this by traditional soft ball stage.
As you are heating the sugar substitute and water, mix the egg whites in a large mixing bowl. Beat the egg whites until soft peaks form. With the mixer running, pour the hot Xylitol mixture down the side of the bowl in a thin stream, mixing into the egg whites. Beat approximately 7-10 minutes on high until the egg whites resemble a thick and glossy meringue.
Start to add the butter in chunks, about a tablespoon at a time. Keep the mixer running and whip the mixture about 7- 10 minutes more. If the mixture breaks up when you first add the butter and it looks like cottage cheese, no worries. Just keep whipping until it's smooth again. Once the frosting is smooth, add your vanilla and whip again for a few minutes. If it's a really warm or humid day it might get too warm to work with. Just refrigerate it for about 7 minutes, whip again. The cooler temperatures will cause it to harden up again.
Drizzle the hot syrup down the side of the mixing bowl into the egg whites
I had to make 2 batches to fill and cover a 3 layer cake
When you can't decide which kind of cake to make... sometimes you just make all three!
This blog 'ain't about pretty pictures, ya'll'. It's about the food.
I snapped it really fast on my phone before I dug in to eat it.
