The recipe makes 14 mini bundts, making them the perfect size (around 8 bites).

You can also fill with a bit of whipped cream and add a raspberry, strawberry or blackberry for a truly high level dessert.

I’ve been bringing these to the farmer’s market and selling out. I make sure they have a sample first so I know and they know they will love these!

What Pans to Use for Keto Mini Chocolate Bundt Cakes

The best pans to use are silicone bundt pans which come in set of three. I found my recipe makes 14 so the three pans work out. You might be able to use larger mini pans that make a perfect 12. No need to worry about the empty areas. I do fill them up to the top.

Ingredients and Process for Keto Chocolate Ganache

• Choc Zero Dark Chocolate Chips
• Heavy Cream

You will want to set up a bain marie, which is simply placing a stainless steel bowl over simmering water. Try not to have the bowl touch the water, but allow the steam to heat the ganache. Stir continuously but not vigorously. Once melted, use a spoon to pour over the cakes. If you have ganache left over, you can refrigerate for a week, or freeze for up to three months.

Promotion: Use Promo Code SpinachTiger10 to save 10% on your orders for Choc Zero.

Sugar Free Sprinkles

These sugar free sprinkles make for a pretty presentation. A little goes a long way, but they brighten the chocolate look.

You could also serve these with whipped cream and some raspberries.

Selling at the Farmer’s Market

Keto chocolate ganache is something I bring to every farmer’s market, whether it be in my Lala Cupcake form, or in four-packs of these keto chocolate mini bundt cakes.

Macros for Keto Chocolate Mini Bundt Cakes

There are 7 full carbs per cake and 10 grams of fiber, giving a negative net carb count. Fat: 21 g. Protein: 6. Calories: 262.

More Keto Chocolate Desserts from Spinach Tiger

(All Grain Free, Gluten Free, Sugar Free)

• Chocolate Peanut Butter (Reese’s Copycat)
• Chocolate Budino
• Chocolate Pudding
• Chocolate Pots de Creme
• Chocolate Ding Dong Cake
• Chocolate Chip Pecan Cookies
• Chocolate Buttercream (low carb)

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Keto Mini Chocolate Bundt Cake with Ganache

Perfect for celebrations, grain free, gluten free, topped with sugar free ganache.

Course keto bundt

Cuisine American

Keyword keto bundt cake, keto cake, keto chocolate cake

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 14 cakes

Calories 262kcal

Ingredients

Dry Ingredients

• 260 grams almond flour
• 28 grams coconut flour
• 1 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum
• 1 teaspoons sea salt
• 1 cup Granulated Swerve powdered erythritol

Unsweetened Cacao or Cocoa Powder

• 1 teaspoon espresso powder
• 2/3 cup unsweetened cocoa powder

Wet Ingredients

• 1/2 cup boiling water
• 6 eggs room temperature
• 1/2 cup avocado oil or olive oil
• 60 grams sour cream
• 1/4 cup almond milk unsweetened
• 1 teaspoons vanilla extract

Chocolate Ganache

• 1 cup Sugar Free Chocolate Chips
• 1/2 cup heavy cream

Instructions

• Preheat oven to 350 F. (180 C) on bake mode.
• Spray bundt pans. The silicone pans I use make 14 mini bundts. If you only have two pans, use remaining batter for cupcakes.
• Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
• In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and vanilla. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
• Add in Swerve or powdered erythritol of choice.
• Add cocao powder mixture to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Fill mini bundts to almost full.
• Bake 25 minutes. Internal temperature should reach 207 degrees F.
• Once removed, rest cakes for 15 minutes before removing.

Chocolate Ganache

• Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate. Pour over each bundt before serving.
• Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.
• You can freeze the bundt cake with ganache in air-tight container.

Notes

Cake can be pre-frozen by wrapping on plastic. It’s best to freeze without topping and put that on after cake has defrosted. 

However, you can freeze left-over cake.

Nutrition

Serving: 1of 14 | Calories: 262kcal | Carbohydrates: 10g | Protein: 6g | Fat: 21g | Fiber: 13g | Sugar: 1g

The post Keto Mini Chocolate Bundt Cakes with Chocolate Ganache appeared first on Spinach Tiger.

This recipe for keto lemon cake will make 12 oversized cupcakes, or one 8 inch double layer cake. It’s topped off with a keto lemon cream cheese frosting that is creamy, lemony and amazing! 

Keto Lemon Cake which is also paleo friendly and gluten free is made from a combination of almond flour and coconut flour. It’s very similar to my basic recipe for keto cake, except I leave out the sour cream.

While sour cream adds something to my vanilla and chocolate cake recipe, leaving it out improved the flavor of the lemon.

How to Make Keto Lemon Cream Cheese Frosting

I like to use a combination of cream cheese and butter. A good ratio is 12 ounces of cream cheese to 4 ounces of butter. I use 1/2 cup Swerve Confectioner’s sweetener to every four ounces of fat.

• Cream Cheese
• Butter
• Lemon Zest
• Lemon Extract
• Lemon Juice
• Swerve Confectioner’s Sweetener
• Dash Salt

Make a Layer Cake or Individual Cakes

This is the cake I baked for a crowd this year for a friend’s birthday. People loved it. Swooned over it and wanted it again. The cake is fluffy and the lemon cream cheese frosting is so creamy and lemony. I offer this in my bakery in two ways: a celebration cake and Lala Cakes. Lala Cakes are individual mini cakes baked in paper tart cups. If you plan on doing a lot of baking I recommend these cups. They are sold in 200 pack, but so worth it.

My Favorite Sweetener for Best Keto Lemon Cake

My favorite choice for keto sweetener is Swerve, which comes in both granulated form and confectioner’s form.

Take this Keto Lemon Cake to the Next Level

By a sheer fluke I threw some left over lemon cream cheese frosting and put it on lemon blueberry muffins. Incredible balance of flavors. Add blueberries to your cake batter AFTER it has been put in the cake pan. This simple addition is addicting. Blueberries love lemon. Period.

Serve with some of this sugar-free blueberry compote.

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More Keto Lemon Desserts

• Keto Lemon Budino
• Keto Meyer Lemon Curd
• Keto Lemon Blueberry Muffins
• Keto Lemon Butter Bundt Cake
• Keto Lemon Poppyseed Bundt Cake
• Keto Lemon Blueberry Bundt
• Keto Lemon Basil Shortbread Cookies
• Keto Lemon Torta Bianca

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Keto Lemon Cake

Keto Friendly Lemon Cakes

Course Keto Muffins

Cuisine American

Keyword bundt cake, gluten free, lemon cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 136kcal

Author Angela Roberts

Equipment

• lemon zester
• Food Thermometer

Ingredients

• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon xanthan gum
• 1/2 cup avocado oil
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• baking spray

Lemon Cream Cheese Frosting

• 2 cups Swerve Confectioner's Sweetener or more as needed
• 4 tablespoons lemon juice
• 8 tablespoons butter 1 stick
• 12 ounces cream cheese 1 1/2 bars
• 1 teaspoon lemon extract more, if needed
• 1 lemon, juice and zest

Instructions

• Butter your cake pans with parchment paper.
• Mix together almond flour, coconut flour, Swerve Sweetener, salt, baking powder, baking soda. Set aside.
• Beat Eggs for 3 to 5 minutes.
• Stream in avocado oil.
• Add lemon extract, lemon juice and lemon zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Lightly spray baking cups or baking pans.

Lemon Cupcakes

• Fill paper liners with batter or fill each cake pan evenly. I usually weight mine to make sure they weigh same. Do not use tare for weighing. Weigh with cake pan as you may have to make adjustments. Just make sure each pan with batter weighs the same.
• Bake at 350 degrees F. 180 C.

Lemon Layer Cake

• Cake Pans: Bake for 30 to 35 minutes minutes at 325 degrees. Use a meat thermometer to test the center of the cake which should be 207 degrees F. If your oven has various baking modes (bake or convection) use bake. This will keep your cake from browning.
• Cool for ten minutes, then take a knife around each edge and use a cake board or plate to flip over. Cool completely before frosting.

Lemon Cream Cheese Frosting

• Make sure butter and cream cheese has been sitting out on counter at least two hours. Butter must be soft enough to whip. You can always take cream cheese out of the
• If using a piping bag, use 1 M large piping tip.

Nutrition

Serving: 1g | Calories: 136kcal | Carbohydrates: 4g | Protein: 3g | Fat: 12g | Fiber: 2g

The post Best Keto Lemon Cake Recipe, Keto Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

I am republishing this recipe again, because I’ve improved the recipe by adding in unflavored protein whey. You can still use coconut flour instead.

I’ve started a small keto home bakery for the Nashville/Franklin area, which has prompted me to test and retest recipes. I’ve been baking keto cakes for the last two and a half years and have learned so much about baking with alternative flours. Since I live in the south, I knew the red velvet cake had to be perfect. I believe this version is perfect.

I’m into my fourth year of baking grain-free, have baked thousands of keto cakes. 

I already have what I consider the very best gluten free red velvet cupcake recipe made with a rice flour mixture, but for some of you, you need to avoid grains..

This grain free, sugar free red velvet cupcakes recipe is my very own creation.

What do I prefer as an alternative flour for Keto Red Velvet Cupcakes?

I tend to like the almond flour version better. It bakes up much smoother and is prettier and is closer to the original red velvet cake.

What sweetener do you use?

I used swerve as my sweetener, which is a healthy sweetener choice that doesn’t interfere with blood sugar.

I wish I could tell you that I used a “red food coloring” alternative, but I didn’t. If you need an alternative try beet powder found here. (I’ll be testing that in the future and I’ll let you know).

Why do I use protein powder in the recipe?

I discovered that a little bit of unflavored protein powder helps gives a rise and better crumb.

The recipe for the cream cheese frosting makes a modest amount, as these are small cupcakes, and I didn’t want the cupcake to be top heavy. These are meant to be small treats.

I used swerve in the recipe for the cream cheese frosting, making this grain-free, sugar free red velvet cupcake, keto friendly.

One thing I’ve learned for sure. Red Velvet is not a trend. It’s popular, classic and here to stay.

So far, I have published six ways to make red velvet.

The most popular of my red velvet recipes is the red velvet cheesecake cupcake recipe, which I think you could adapt using the tips from this recipe or the gluten free recipe.

How I Sweeten Keto Red Velvet Cupcakes

I use Swerve granulated for the cake part and Swerve confectioner’s for the cream cheese frosting. I wrote extensively on Swerve and why I use it Here.

What is nutrition/carb count for this recipe?

These grain-free, sugar-free red velvet cupcakes are the red velvets I’m most proud, because it was the most challenging. Swerve carbs are sugar alcohol carbs, not processed as carb count in body. This recipe makes 12 cupcakes, 3 net carbs.

I hope you find many wonderful keto desserts here. Please follow me on instagram and if you make the recipe, tag me #spinachtiger. If you love this recipe, please give it five stars. I really appreciate that.

More Keto Cakes from Spinach Tiger

Keto Texas Sheet Cake

Triple Layer Keto Red Velvet

Keto Angel Food Cake

Keto Coconut Cupcakes

Keto Lemon Cake

Keto Lemon Blueberry Muffins

See all Spinach Tiger Keto Friendly Desserts Here.

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Keto Red Velvet Cupcakes

Keto Red Velvet Cupcakes made with Almond Flour

Course Keto Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 2 cups almond flour
• 2 tablespoons unflavored whey protein powder or coconut flour
• 2 tablespoons unsweetend natural cocoa powder not dutch processed
• 1/2 cup softened unsalted butter or use 1/2 cup avocado oil
• 6 eggs
• 1 cup Swerve Granulated
• 2 tablespoons sugar free maple syrup optional (see notes)
• 2 tablespoons Swerve brown sugar optional (see notes)
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 4 tablespoons sour cream
• 4 tablespoons milk see notes
• 2 tablespoons red food coloring
• 2 teaspoons white vinegar

Cream Cheese Frosting

• 8 tablespoons unsalted butter room temperature
• 8 ounces cream cheese room temperature
• 1 cup Swerve confectioner’s sugar can add up 1/2 cup more
• 1 teaspoon vanilla
• 2 tablespoons heavy cream as needed

Instructions

• In separate bowl from mixer, mix together almond flour, (whey or coconut flour) salt, baking powder, baking soda, sifted cocoa powder, xanthan gum.
• In mixer, cream butter and Swerve.
• Add eggs one at a time.
• Add vanilla.
• Put sour cream in measuring cup. Fill with milk up to 1/2 cup mark. (I use Fairlife, which is low-carb. You can use heavy cream if desired). This makes a buttermilk.
• Add food coloring to buttermilk mixture.
• Add almond flour mixture to sugar/egg mixture alternating with buttermilk mixture.
• Add vinegar at the end.
• Mix well.
• Bake immediately for 15 minutes at 350 F./ 180 C..
• Cool and frost with cream cheese frosting found here.

Cream Cheese Frosting

• Beat butter for five full minutes.
• Mix together butter and cream cheese first until completely smooth.
• Add confectioner’s sugar a little at a time. You may only need 1 cup, so taste as you go.
• Add Vanilla.
• Add heavy cream. I find that when I beat that butter long time, the frosting is light and does not need much, if any, heavy cream.

Notes

If you need to sub protein powder, sub with 30 extra grams of almond flour or 26 grams of coconut flour. 

Re: Optional Maple Syrup – I love this extra sweetness I use Choc Zero. Use my code SpinachTiger to save 10 %. (affiliate)

Optional Swerve Brown Sugar – Adds a little something extra.  

Nutrition

Carbohydrates: 4g | Protein: 7g | Fat: 25g | Fiber: 1g

The post Keto Red Velvet Cupcakes, Grain Free, Gluten Free appeared first on Spinach Tiger.

Low Carb Chocolate Cupcakes, Sugar Free Frosting

Back when I posted this a few years ago, it was near Valentine’s Day.  I promised to post as many heart recipes as possible, because Valentine’s Day is my jam!

As mentioned above, since then, I’ve opened a home keto bakery and have greatly improved the recipe. My chocolate cake gets raves and sells out all the time.

These are good. So good that they fool non-keto bakers. I’m so proud of this recipe.

Low Carb Chocolate Cupcake Recipe with Many Options

Top with Chocolate frosting or my new favorite, this keto vanilla buttercream. My biggest seller is chocolate with peanut butter frosting and I promise to bring that recipe to the blog soon. However, you can top with this Texas Sheet Cake frosting or my other wildly popular German Chocolate Cake Frosting.

My original (not low carb) chocolate fudge cupcake has never lost its amazing popularity, and that’s the standard I used to bake against.

I wanted chocolate flavor, easy execution, and moist chocolate cupcakes that would freeze well.

Ingredients for a Low Carb Cupcake  

After literally baking hundreds of these chocolate cakes, I know this recipe works. It’s a combination of almond and coconut flours with lots of eggs and good shot of espresso. You can leave the coffee out by adding a little more milk. It’s still amazing.  I use sour cream for extra moistness.

I am still using Swerve (powdered erythritol) as my sweetener.

The Process for the Low Carb Chocolate Cupcake Recipe

Make sure you mix the dry ingredients together with a whisk very well.  Add eggs one at time.

Always spray the cupcake liners. For some reason coconut flour batter sticks more to the liners. The only liners I know to be truly non-stick are Oxo’s silicone liners.

What kind of Unsweetened Cocoa Should I use?

After much trial and error, and much frustration, I have found the one cocoa powder, actually a cacao, from Better Body Foods that works perfectly. I used to use Hershey’s natural with some of their extra dark. They changed their formula and it was a huge disappointment.  The ONE powder that works amazingly well with lots of flavor is the cacao from Better Body Foods.

What is Swerve?

I wrote an F.A.Q.  Swerve article here answering the most common questions.

Chocolate Frosting for a Low-Carb Cupcake Recipe

This is the easiest (but trickiest) part of a low-carb cupcake recipe. I use the Swerve Confectioner’s sugar with butter and a little cream cheese. Unlike regular confectioner’s sugar, you won’t need to use as much. I rarely use more than one cup. My ratio is 1/2 cup butter to 1/2 cup Swerve. You will NOT use as much as you think you will.

I chose not to pipe the frosting because I wanted a small amount of frosting per cupcake. Piping tends to use a lot of frosting which would be too much.

Mini Hearts Garnish

Quite by accident, I found the cutest little topper. I melted down 72% dark chocolate and filled this mini heart mold.

I ordered these adorable reversible cupcake liners on amazon.

Happy Heart Day everyone. Love All.

You might also love these grain free red velvet cupcakes and these most recent grain free coconut cupcakes. 

You will love this with this amazing chocolate frosting. 

Keto Birthday Cake

Keto Chocolate Ganache  Bundt Cake

Keto Chocolate Ganache

Keto Vanilla Butter Cream

Keto German Chocolate Cake

Keto Chocolate Whoopie Pie

Keto Chocolate Mini Bundt Cakes

Keto Texas Sheet Cake

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Low Carb Chocolate Cupcake Recipe

The most delicious low carb chocolate cupcake recipe you can imagine. Moist and chocolatey and not compromised.

Course Keto Desserts

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Calories 414kcal

Author Angela Roberts

Ingredients

Chocolate Cupcakes Ingredients

• 2 cups blanched almond flour 230 grams
• 2 tablespoons coconut flour 26 grams
• 1/2 teaspoon xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cups unsweetened natural cocoa powder I use Better Body Cacao
• 6 eggs
• 1 teaspoon vanilla
• 1 cup granulated swerve powdered erythritol
• 1/2 cup avocado oil
• 1/4 cup almond milk
• 4 tablespoons sour cream
• 1/4 cup strong coffee Optional can replace with more almond milk
• baking spray

Chocolate Frosting Ingredients

• 1 cup butter unsalted room temperature
• 1 cup Confectioner's Swerve
• 1/2 cup unsweetened cocoa see notes
• 4 tablespoons cream cheese softened at room temperature
• 1 teaspoon vanilla
• 4 tablespoons heavy cream if needed

Instructions

Chocolate Cupcake Instructions

• Preheat oven to 350 degrees F.
• Whisk together almond four coconut flour, baking powder, baking soda, salt, xanthan gum, cocoa powder. Set aside.
• Mix avocado oil and erythritol (Swerve) together)
• Add eggs one at a time.
• Add coffee, milk, and sour cream. You can mix these together first.
• Add vanilla to wet ingredients.
• Add dry ingredients and mix on medium just until mixed. Don't overmix.
• Spray cupcake liners.
• Pour evenly making 12 cupcakes.
• Bake for 15 minutes or until a center is 207 degrees f. (no more than 210).
• Cool completely before frosting.

Chocolate Frosting Instructions

• Sift together cocoa and swerve. Set aside.
• Whip together butter and cream cheese until completely smooth. You may need to whip these in separate bowls. Make sure butter is softened, but not melted.
• Add cocoa swerve mixture to butter 1/4 cup at a time.
• Add vanilla.
• Add heavy cream if you need to. Sometimes I add a tablespoon of boiling water instead to get a frosting easy to pipe.

Notes

In place of the coffee, you can use more buttermilk.

There is a different chocolate cake recipe here using coconut flour which was posted originally. I have improved the recipe. If you want the original find it at bottom of post.

If you don't think the frosting is sweet enough, add up to 1/4 cup more. 

Nutrition

Serving: 1of 12 | Calories: 414kcal | Carbohydrates: 7g | Protein: 9g | Fat: 38g | Fiber: 6g

The Original Recipe (Coconut Flour only below).

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Keto Coconut Flour Chocolate Cake

Low Carb, Keto Friendly, Paleo Chocolate cake. Enough for one layer for six mini-bundt cakes, or cupcakes.

Course Dessert Keto

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Angela Roberts

Ingredients

• 1/2 cup plus 2 tablespoons coconut flour
• 3/4 cups granulated Swerve
• 1/2 cup natural cocoa powder like Hershey's regular or Ghiradelli
• 1 teaspoon xanthan gum
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter see notes
• 1/4 cup avocado oil see notes
• 6 extra large eggs
• 1 teaspoon vanilla paste
• 5 drops stevia glycerite
• 2 tablespoons sour cream
• 2 tablespoons strong coffee
• 
  Chocolate Frosting Recipe Here
• 
  
• Vanilla Glaze Ingredients
• 1 cup Confectioner's Swerve
• 2 tablespoons cream cheese room temperature
• 2 tablespoons heavy cream
• 1 teaspoon vanilla paste ORDER HERE
• dash salt

Instructions

• Cake Instructions
• Prepare pan with baking spray.
• Preheat oven to 350 degrees F.
• Mix coconut flour, baking powder, baking soda, salt, xanthan gum together with whisk. Set aside.
• Mix butter well. Add avocado oil.
• Add Swerve (powdered erythritol). Mix well.
• Add in eggs one at a time until each is well incorporated.
• Add in vanilla and stevia glycerite.
• Add sour cream and coffee. Mix well.
• Add in remaining dry ingredients.
• Pour into pan. You can use the mini bundt pan which makes six cakes or one large bundt. You can also use one 9 inch layer pan.
• Bake for 20 to 30 minutes until toothpick comes out clean. This will depend on the vessel you use.

Glaze Instructions

• Mix confectioner's Swerve with cream cheese.
• Add vanilla.
• Add in heavy cream and mix well. This can be done in a small bowl.
• Cool Cakes completely before removing from pan.
• Pour glaze over cakes.
• You can refrigerate up to five days.
• You can freeze up to 60 days.

Notes

5 net carbs per 1/2 mini bundt cake
5 net carbs 1/12 of large bundt cake
You may choose to double the glaze if you like a lot of icing.

The post Low Carb Chocolate Cupcakes appeared first on Spinach Tiger.

This healthy moist lemon cake recipe, made with almond flour, coconut flour, avocado oil and a whole bunch of lemons was the first grain free cake I ever made. Since I  first published this, I’ve made many versions of grain free, sugar free lemon cake with some variation in each recipe. All are keto friendly and sold in my keto bakery.

You might to also check out the keto lemon butter bundt cake. 

I didn’t expect it to work out. I knew this lemon cake would work because it has regular flour, but could we love a grain free cake?

I wanted to explore the keto diet plan and low carb baking. I wanted a cake that wouldn’t spike blood sugar and would be good for breakfast. I wanted a gluten free, grain free cake that I would serve to company. This is that cake. 

I learned a few things about baking with almond flour when making this moist lemon cake.

You need to use a blanched almond flour, casings removed, ground very fine. I have a recipe to make your own here.

Almond flour browns more quickly than other flours, so keep your temperature at 350 degrees F. The cake will appear more brown than other cakes, but that’s okay. Check your cake 10 minutes early and cover with foil. If you want it less brown use the bake (not convection) mode or reduce temperature to 325 degrees F. 

It’s highly recommended that you weigh your almond flour. 1 cup is 112 grams. This recipe calls for 280 grams.

You need a lot of flavoring when using almond flour. Using a regular all-purpose flour, a few lemons would make one heck of a lemon cake. However, the almond flour absorbs a lot of the flavor and it is absolutely necessary to use a full cup of lemon juice, which means about 8 to 10 lemons. Or use 4 lemons and 1 teaspoon lemon extract.

Swerve sweetener is the next best safe sweetener without the calories, carbs or spike in blood sugar making this moist lemon cake suitable for folks with diabetes.

This is a very moist lemon cake, better when refrigerated.  It’s also addicting and good for breakfast.

I made the lemon cake as a one layer cake pan. You could make it as a pound cake. I put a glaze on it using the swerve confectioner’s sugar and lemon juice. You can top it with a sugar free frosting.

We recently discovered it’s also quite good with stabilized whipped cream. I added some sour cream to the cream for a faux creme fraiche.

If you love this, you will love this Italian Olive Oil Orange Cake that is made with whole oranges and almond flour, sugar free.

 Italian Orange Olive Oil Cake

Grain Free Sugar Free Flourless Chocolate Cake

Keto Triple Layer Layer Coconut Cake, Grain Free

Make this as a Triple Layer Lemon Six Inch Naked Cake

Lemon Butter Bundt Cake

Lemon Blueberry Bundt Cake

More Keto Desserts from Spinach Tiger Here

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Healthy Moist Lemon Cake Recipe

Almond Flour and coconut flour come together to make the most delicious moist lemon cake, paleo, low carb and diabetic friendly. Makes a one-layer cake, either 8 inch or 9 inch.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 380kcal

Author Angela Roberts

Ingredients

Lemon Cake Ingredients

• 2 1/4 cups blanched almond flour 260 grams
• 1/4 cup coconut flour
• 1/2 teaspoon xanthan gum
• 1 cup Swerve confectioners sugar
• 1/4 teaspoon sea salt
• 1 teaspoon baking soda
• 3 large eggs lightly beaten
• 1 tablespoons milk cream, or almond milk (I used cream)
• 1/2 cup avocado oil
• 8 small lemons See Notes
• 1/4 cup sour cream
• 1 tablespoon zest from lemons reserve some for topping cake

Lemon Glaze Ingredients

• 2 tablespoons lemon juice
• 1/2 cup Confectioners Sugar I use sugar free Swerve
• 1-2 tablespoons heavy cream optional

Lemon Frosting

• 1 cup butter
• 1 cup Swerve Confectioner's sugar
• 1/4 cup lemon juice
• 1/2 teaspoon lemon extract

Instructions

Lemon Cake Instructions

• Grease a one layer cake pan. Can use a 8 inch or 9 inch. I used a 9 inch.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into sweetener
• Mix flours, sweetener, salt, baking soda, xanthan gum together. Set aside.
• Mix eggs, milk, sour cream, avocado oil, zest, lemon juice together.
• Add dry ingredients to wet ingredients.
• Mix just till incorporated.
• Bake at 350 degrees for 35-40 minutes. Make sure to check at 30 minutes. (see notes)
• If making a mini triple cake, use three 6 inch cake pans.
• Use Parchment for the bottoms and spray the sides with baking spray or grease pans with coconut oil or oil of choice.

Lemon Glaze Instructions

• Mix lemon juice with confectioners sugar.
• If not thick enough, you can add in cream or butter.

Lemon Frosting

• Whip butter first. add in confectioner's sugar and then add in lemon juice.

Notes

You can choose to make a light glaze or a thicker icing/frosting. There are instructions for both. You can use regular confectioner's sugar instead of Swerve if you desire.

Baking Times: On various occasions, my cake baked a little differently. At 40 minutes it was golden brown, but other times a little darker than I wanted. You might consider checking at 30 minutes and putting a loose tin foil sheet over the time if the cake is already golden brown.

1/8th of cake is 5 net carbs.

I recently added xanthan gum to the recipe as it is so moist, it falls apart, but you can skip.

Nutrition

Serving: 1g | Calories: 380kcal | Carbohydrates: 11g | Protein: 10g | Fat: 35g | Fiber: 6g | Sugar: 2g

The post Keto Snacking Lemon Cake appeared first on Spinach Tiger.

I love red velvet. It is the quintessential southern cake. Especially at Christmas time.

Four years ago, at Christmas, I gave you the red velvet layer cake, not gluten free. I also gave you red velvet in jar (which you could do using this recipe) and red velvet cheesecake cupcakes (also transferable.)

So this Christmas,  I give you gluten free red velvet cupcakes.

This is in honor of celebrating eight years of blogging as Spinach Tiger. I say “as” instead of “on” because after eight years I feel like a spinach tiger, still passionate about plant food and real food made from scratch.

I’ve learned so much about cooking, baking, taking on challenges, and stretching. It was a big stretch to bring you gluten free baking, but I’m getting more comfortable with it. It was never in the plans, but I follow the needs of what people are looking for, and so many of you have turned to gluten free eating.

I adapted this recipe from America’s Test Kitchen on Gluten Free Baking. They have come up with their own gluten free flour recipe, which I did not use, but substituted Bob’s Red Mill One to One Baking Gluten Free Flour, the one I always use.

I baked regular red velvet cake at the same time, so I could tell you about the differences. The regular red velvet was a little more tender, but the gluten free red velvet cupcakes were so close, it was hard to tell them apart. This was so good, I gave one to the plumber and didn’t tell him it was gluten free.

Make this recipe into a triple layer tiny red velvet cake.

Just Double the recipe to make the triple layer cake. You will need three 6-inch cake pans, which you will grease and flour with cocoa. Cook for approximately 20 minutes, making sure your cake tester comes out clean. Cool, frost with this cream cheese frosting. To get this look, I used a pastry bag with no tips.

If you like this, you’ll also like these gluten free chocolate cupcakes.

I used this cream cheese frosting, the one that is more cream cheese than butter.

Enjoy. Merry Christmas. Thank you for stopping by. I appreciate you, my readers, more than you could know.

More Red Velvet Recipes from Spinach Tiger

More Gluten Free Baking

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Gluten Free Red Velvet Cupcakes

Gluten Free Red Velvet Cupcakes, adapted from America's Test Kitchen.

Course Gluten Free Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 1 1/3 cups gluten free flour Order Here
• 1/4 cup unsweetened cocoa powder
• 1/8 teaspoon baking soda
• 1 teaspoon baking powder Order Here
• 1 1/4 cup sugar
• 2/3 cup sour cream
• 6 tablespoons avocado oil Order Here
• 2 large eggs
• 1 tablespoon red food coloring
• 1 1/2 teaspoons vanilla extract Order Here
• 2 cups this cream cheese frosting

Instructions

• Preheat oven to 350 degrees F.
• Line muffin pan with cake liners
• Whisk flour, cocoa, baking powder, baking soda, salt together. Sift.
• Mix together sugar, sour cream, oil eggs, food coloring, vanilla until combined.
• Add dry mixture until thoroughly combined.
• Divide evenly in muffin tin.
• Bake for 18-20 minutes, turning halfway through.
• Cool completely before frosting.

The post Gluten Free Red Velvet Cupcakes, Tiny Cake appeared first on Spinach Tiger.

Of all the cookbooks I receive to review,  Irish Pantry by Noel McMeel has hit my soul most deeply. His book is invigorating, which is not a typical cookbook description. His passion for the home kitchen and his childhood memories of cooking in his Irish homeland resonates with how I feel about the relationship of food and family.

I’m not Irish, but I can’t put this book away. It’s beautiful or should I say handsome.  The cover is warmly colored and is bound in such a way that it feels hearty. The photography is simply stunning.

A lot of talent and effort has gone into the cookbook, Irish Pantry. The book doesn’t have many recipes I’m familiar with which made me love even more. Irish Pantry is  mainly focused on traditional breads, preserves, condiments, and some sweets, and lots of recipes that make delightful food gifts.



Irish Soda Bread is Dreamy with Irish Butter

I know very little about Irish food, except for Irish cream and soda bread, and dreamy Irish butter.  I was captivated with the stories of Noel’s growing up in Ireland and talking about having lots of homemade shortbread, which was considered a staple in his home growing up. They often sent guests home with food gifts, jams, chutneys and probably shortbread.

The book is filled with recipes calling for Irish butter like Buttery salted caramel sauce and Savory Whiskey Butter with Shallots and Kosher Salt, as well as lots of recipes for breads, like the family Barm Brack, which I”m sure when slathered with Irish butter makes all dreams come true.

I am also drawn to the recipes for spicy lemon confit, homemade Irish cream, blue cheese pecan crackers. I don’t think there’s another cookbook that addresses simple farm food in this elegant, earthy manner.

You not only fall in love with the food, and the photography, Noel’s voice comes through and you know you would feel comfortable sitting at the table with him, eating a simple Irish soda bread with a homemade preserve.

I’ve chosen probably the most simple recipe in Irish Pantry, traditional soda bread, because it’s an Irish staple and this recipe is make on top of the stove in a cast iron pan, looking back to the 18th century, a time when only the wealthy had ovens. Dairy was typically plentiful, and the Irish wheat was soft.

The introduction of baking soda gave the common home cook the ability to bake on top of the stove. I made sure I used White Lily Soft winter wheat flour. It does make the difference in keeping the soda bread light and more authentic.

Soda bread only takes between 12 and  16 minutes to cook and a few minutes to prep, only there is no fat in dough and they are denser.  It’s mainly flour, buttermilk and baking soda. The smell of the dough reminded me of Southern biscuits, only the flour is heavier and there is no fat in the dough.

The texture is denser, and the outside crispy. It’s St. Patrick’s Day, and I felt like eating these was better than green beer.  I made them into 4 pieces, the second time going more traditional, cutting into 4 triangles known as farls.

Celebrate St. Patrick’s Day with Irish Soda Bread.

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Traditional Stove Top Irish Soda Bread.

Traditional stove top Irish Soda Bread adapted from Irish Pantry by Noel McMeel

Course Bread

Cuisine Irish

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 2 cups / 280 grams soft winter wheat flour White Lily, plus more for dusting
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 heaping teaspoon /10 grams baking soda
• 1 cup / 236 milliliters buttermilk
• Olive oil or rapeseed oil for oiling pan

Instructions

• Mix flour, slat, cream of tartar, baking soda together in large bowl.
• Using a wooden spoon, pour buttermilk in center of flour and mix.
• Bring together to form sticky dough.
• Turn sticky dough onto heavily floured surface.
• Form dough into a ball, and flatten to about 1/2 inch.
• Either leave in one piece or cut into four quarters and make four round soda breads.
• Place just enough oil in pan to cover surface and cook on each side for 8 minutes on medium heat.

Notes

Flour: You can use all purpose flour, but it will be heavier than traditional soda bread. If you can, choose a soft winter wheat like White Lily.

The post Recipe for Stove Top Irish Soda Bread Farls appeared first on Spinach Tiger.