Comments on: Keto Spice Cake with Cream Cheese Glaze (Grain Free, Gluten Free)

By: Angela Roberts

Angela Roberts — Fri, 13 Jan 2023 20:25:38 +0000

In reply to Toria C.. I removed vanilla paste and I'm sorry for the confusion. THANK YOU for pointing out the errors.

By: Angela Roberts

Angela Roberts — Fri, 13 Jan 2023 20:21:05 +0000

In reply to Toria C.. I'll go in and edit recipe. As far as sweeteners, you can use allulose. I don't know how much though,

By: Toria C.

Toria C. — Thu, 12 Jan 2023 18:08:13 +0000

In reply to Kara Chance.

I’d really like to make this recipe but am a little confused. The Instructions are labeled “Vanilla Cake” and call for “vanilla paste” as well as vanilla extract, but the Ingredients list is for the Spice Cake and doesn’t have vanilla “paste” in the list. And, another commenter mentioned more almond flour “instead of whey protein” which isn’t anywhere in the ingredients or instructions. Am I missing something?? Also, I’m not fond of the cooling effect of erythritol / Swerve. Will another sweetener like Allulose or Monkfruit work or will that change the texture or rise?

By: Angela Roberts

Angela Roberts — Tue, 12 Jan 2021 23:05:37 +0000

In reply to Kara Chance. THANK YOU Kara. I've been wanting to come up with a carrot cake recipe and I think you just did it for me!

By: Kara Chance

Kara Chance — Tue, 12 Jan 2021 15:46:15 +0000

This cake was DELICIOUS!! I did add 200g of finely shredded carrot and 1/2 cup chopped pecans for a take on carrot cake, and it baked up just wonderfully! Thank you so much for including the proper temp to check the cake for doneness. I had to bake mine a little longer, but that was probably due to the extra moisture from the carrots. I did use the added almond flour instead of whey protein, and my sweetener is Whole Earth monk/stevia/erythritol blend. It’s potent, so I use 25% less than called for in a recipe. Also, I froze half of this cake in slices (icing and all) wrapped in plastic wrap and placed in a ziploc bag. They thawed beautifully both on the counter and in the fridge. No one could believe there was no sugar in the cake! In fact the thawed cake seemed to taste even better than before.😄 Thanks again for sharing all your hard work!

By: Pat Olsen

Pat Olsen — Mon, 16 Dec 2019 08:28:21 +0000

Can’t wait to try this recipe. Been so hungry for a yummy spice cake that has a desirable texture but keeps those carbs down! You’re the one to trust in accomplishing just that. Plus you include cardamom, which I love. I think I’ll opt for the *cream cheese* glaze. Thank you Angela!