It’s incredible to serve or to have for yourself if you’re craving for some cake. Neither of us is gluten free so is it totally necessary to use gluten free baking powder? My entire family loved it. This is my first sugar free cake and it’s delicious. So not sure how many more calories I added to the original recipe. I am so thankful for your site! I did thoroughly sift the almond flour after measuring and I think that helps with the final texture. I have the coconut flour. It looks delicious. I hope you enjoyed the cake, XOXO Carine, Hi Could i use coconut flour instead as it’s less netcarbs? I added strawberries too! The recipe amounts will change to exactly half the recipe. Oh goodness. Enjoy the blog recipes, XOXO Carine. I used a silicon muffin pan and it made 24 cupcakes. Ho Noelia, You need both almond and coconut flour. You'll see it on this page after we review it.I welcome constructive criticism, but I'm a person just like you - treat me like you'd like to be treated. My birthday passed without any celebrating, so I found this recipe. Can you tell me how many oz or grams 1 serving is? Enjoy, XOXO Carine, I guess it will work but it won’t raise. I just don’t have a powdered sugar because I haven’t been able to find one, what do you recommend doing instead? Most people didn’t believe me it was sugar free/low carb! Do you mind sharing how long and at what degree they were baked? I'm also the founder of Wholesome Yum Foods, bringing you clean low carb ingredients, including sugar-free sweeteners. I made this for my sister’s birthday(she’s been keto since last Labor Day and has lost a LOT of weight). It is incredibley delicious. This keto lemon pound cake recipe has only a few ingredients and steps to follow. It’s dairy, gluten, grain, and sugar-free, even I can’t believe it! Just finished baking once again – this time for the birthday of a non-low carb friend (his request!). The flours in the cake are pretty dense, so I found that quite a bit of baking powder was needed to help it rise. For eample allulose stevia blend are 70% less swet than erythritol blend. (You'll also get free recipes via email. I may have not done my math right but my question is it really tasted like coconut and had the texture. Like almost like a paste consistency? I only try the recipe with a crystal sweetener – erythritol. Correct measurements in baking, I’ve learnt, are particularly important! The texture ends up gummy and dense and the cake taste like quiche. (even if it’s not an exact sub). Also for a big batch of frosting, I like to start with 1/4 cup cocoa powder and add more to taste keeping an eye on texture. I just made this and put it in a 9 x 13 pan. I am so happy you loved the cake, Ellen! Used xylitol for my sweetener and it worked perfectly. Enjoy the recipe, XOXO Carine. What is the size of the cake pans you’re using? As others mentioned it is “crumbly” and sticks to the pan but it looked great. Coconut oil? Hi Anni, I’ve never tried this recipe without parchment so I can’t guarantee that the cake will release that easily. Thank you, Lori! What can we use instead of butter if we want to make it dairy free? I am planning to make a 2-shaped cake for my son’s birthday (silicone mould) and am hoping this recipe will allow me to do this. I didn’t use this frosting recipe but I did find another really good one. Well after following the instructions, and putting the cake in the oven, on washing up I found 1 large egg!!! Unfortunately I can’t troubleshoot 3rd party calculators, but the nutrition info on the recipe card is correct. You can use a regular pan – line with parchment paper and grease the sides well. I used swerve sweetener and the cupcakes definitely had a weird aftertaste, but I found that adding SALT helped a lot with the taste. Finally, what you can do is run a knife around the edges to loosen the cake. I switched out sugar for stevia and agave for the corn syrup. I love all of your additions, Mary! You can definitely make one with the ingredients you listed, but it wouldn’t be low carb or sugar-free due to the maple syrup; if you just need gluten-free, it would work great. You’ve got buttercream frosting, vanilla frosting, and sugar-free raspberry jam. My only recommendations would be flax or chia eggs, but agree they don’t come out quite the same as real eggs. I hope you find one you enjoy! This cake is the bomb…it turned out better than the many cakes I have made with traditional ingredients. It’s a nice height, I believe divided in 3 will be too shallow. So this time around, I wanted to strike a balance – making it more flavorful and moist than a boring store bought cake, but still creating a classically simple yellow vanilla cake. This cake was amazing!! That is why the recipe calls for almond flour. I run a bakery and had a request for a low-carb cake. Hi Dee, You can sub coconut oil for the butter listed in the recipe to make it dairy-free, that would work fine. Hi there, I was wondering if I could substitute the cream cheese frosting for a buttercream style frosting? The cake was not overly sweet and it was fluffy. Even before I cared about eating well in the slightest, ready-made American cakes always tasted too sweet, plain, and artificial to me. In a large mixing bowl, whisk eggs with sugar-free sweetener, oil, and vanilla. Modifications: added a bit of salt, about 10 drops of French Vanilla stevia, and half a bag of Lily’s chocolate chips. Any recommendations to fix this? This is the perfect recipe for keto diet beginners, probably as easy as using a keto cake mix. I whipped 4 of the egg whites until stiff and stirred them in last after I had mixed everything.
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