Important: Since this post, I’ve started a home keto bakery and everything has changed. Baking thousands of cakes, I’ve learned a lot. I have changed the technique in this recipe, and I promise you, you will absolutely love this cake. I remade it last night for a friend’s birthday and 12 people got to try it. They loved it, and no one could believe this was a keto cake.

Important: I have listed BOTH versions. First one with Avocado oil – NEW version. Second One with butter (old version).

I originally made this cake for my 20th anniversary, and it has now become the special occasion cake.

You need to know how hard I worked on getting this cake right. The First time I made this cake,   I squeezed 8 lemons, measured out all my ingredients and the cake was a big flop. Not just a flop. A disaster, because it had to be tossed. Two years later, and after hundreds of cakes sold in my keto bakery (including over 6,000 cupcakes), I have honed this lemon cake recipe to perfection.

Naked Lemon Lake

On my first try I used only coconut flour and that was a complete disaster. 

While I had used only coconut flour, I realized that my success with citrus cakes like this orange cake was based on almond flour and this very popular lemon snack cake was also based on almond flour, so I immediately went back to the store and bought more lemons and started over and did some thinking. Obviously the coconut flour cake could not handle all that lemon juice. Every baking failure tells me something!

Bake Naked Lemon Cakes to a Golden Brown

When I saw how the three cakes baked to a beautiful golden, I knew I had the right lemon cake recipe.

The batter will be thick. Don’t worry about that. Smooth it out with an off-set spatula.

I hear over and over again about the fears of baking because of the exactness of recipes. I relish a cake baking challenge, because it’s like going on a culinary scientific adventure. Every single failure teaches me something and it’s usually the failures that bring amazing success. This is why I encourage you to keep trying, and never give up if you want to be a baker.

Originally I used all butter for the cake and you can do that, but I encourage you to use avocado oil and to use my technique, so that you get a fluffy lemon cake. 

Main Ingredients for keto Lemon Cake

• Almond Flour
• Coconut Flour
• Eggs
• Fresh Lemon Juice, zest
• Sour Cream
• Lemon Extract
• Swerve (Read HERE why I use Swerve)

Decorate with lemon peels, blueberries, and if you like fresh lemon thyme.

Keto Naked Lemon Cake

What is a naked cake?

Basically, most naked cakes do not have icing or frosting on the sides, and are often triple layered. I lean towards them, because they are beautiful and use less frosting (or you can stuff the frosting inside the layers, which is marvelous.

Naked cakes are my favorite cake to make. You get to have more frosting in each slice, and they are so pretty.

What do I need to make this Keto Naked Naked Cake?

This naked cake requires three 6-inch pans. I love the idea of not having to frost the sides. The key to having good sides is make sure you cool your cakes well, and freezing them before you frost them. A broken piece of cake does not look good naked. By the way, if you don’t have six inch pans, you can use this recipe to make a 9 inch layer cake.

How many lemons make a cup of lemon juice

Typically, it takes 8 large lemons to make a cup of fresh lemon juice. The zest is really important as almond flour is challenging to flavor. You CAN add a capful of lemon extract to up the lemon flavor.

Can you buy bottled lemon juice for this recipe?

You can, but it won’t be as lemony. If you do, at least use one fresh lemon with all the zest. Also use lemon extract.

Why did you mix coconut flour with almond flour?

Using both improves structure.

What is Swerve? 

Swerve is powdered erythritol and I talk about it extensively here.

Why use xanthan gum?

Xanthan gum adds structure as alternative flours lack gluten and tend to fall apart. It’s pricy but lasts a long time because you don’t use much per recipe.

How many servings are in this keto naked lemon cake?

This is a very rich cake and can be cut into 16 servings, which yield 6 net carbs.

Nutrition Value for Keto Naked Lemon Cake: 6 Net Carbs

This cake is sold in mini versions as lala cakes in my Keto Home Bakery, which I started last July. 

More Keto Desserts from Spinach Tiger

• Keto Lemon Blueberry Bundt Cake
• Keto Lemon Butter Bundt Cake
• Keto Strawberry Cake
• Keto German Chocolate Cake
• Keto Lemon Meringue Tarts
• lemon budino
• Keto Lemon Tart
• Keto White Chocolate Raspberry Bundt Cake
• Keto Chocolate Cupcakes
• Keto Italian Orange Olive Oil Cake
• Keto Triple Layer Coconut Cake

Important Note: Make sure you see both versions for the Keto Lemon Cake One with Oil which is the new version I use in the bakery. The second one is the original recipe with butter version. Both are good. I like the oil version the best to get a fluffier cake.

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Keto Naked Lemon Cake with Lemon Cream Cheese Frosting NEW VERSION

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions. This is the version with avocado oil.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 16

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 2/4 cups almond flour
• 1/4 cup coconut flour
• 1 1/2 teaspoons xanthan gum
• 1 teaspoon sea salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 1/2 cups Swerve Granulated

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 3/4 cup avocado oil
• 8 large eggs
• 1 cup lemon juice 8 large lemons
• 1 tablespoon lemon extract
• 4 tablespoons sour cream

Lemon Frosting

• 8 ounces cream cheese
• 1/2 cup butter
• 1 teaspoon lemon extract
• 2 lemons juice and zest
• 1 1/2 cups Swerve confectioner’s sugar

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.
• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil. Set aside
• Beat eggs on medium high for a good five minutes until frothy.
• Slowly stream in avocado oil.
• Mix lemon juice with sour cream and extract.
• Stream into batter.
• Add dry ingredients to wet ingredients in mixer.
• Mix just until incorporated. Batter will be thick.
• Microwave a teaspoon of batter for 20-30 seconds. Taste for sweetness and lemon flavor.
• Evenly divide in three six inch pans.
• Bake at 325 degrees. Make sure to check at 25 minutes. You may need to bake ten more minutes. You may need to put foil over cake if it's browning too much and not done. Use thermometer to test inside center of cake. It will need to be 207 degrees F.
• Cool completely in pan before removing, as this cake is tender.
• Once cooled, remove from pan, and apply cream cheese frosting.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes.
• Add together. Beat again until very smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until very smooth. Taste for lemon flavor and sweetness.
• To apply frosting, decide how your cake will stack. Use a piping bag to apply frosting to the two centers in concentric circle, which ensures an even layer.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 16 slices, 6 Net Carbs per slice.

 

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

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Butter Version: Keto Naked Lemon Cake with Lemon Cream Cheese Frosting

The very best Keto Naked Lemon Cake you will ever eat. Perfect for Special Occasions.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 14

Calories 393kcal

Author Angela Roberts

Ingredients

Dry Ingredients

• 2 1/4 cups almond flour
• 4 tablespoons coconut flour
• 1 teaspoon xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Wet Ingredient Group

• 2 tablespoons zest from lemons reserve some for topping cake
• 1 cup Swerve Granulated powdered erythritol
• 1/2 cup avocado oil can use olive oil
• 6 large eggs
• 1/2 teaspoon lemon extract
• 1/2 cup lemon juice 8 large lemons
• 2 tablespoons heavy cream (or almond milk)

Lemon Frosting

• 12 ounces cream cheese
• 3/4 cup butter 4 ounces
• 1 lemon (for juice and zest)
• 1.5 cups Swerve confectioner’s sugar more if needed
• 2 tablespoons heavy cream

Garnish

• 1 cup blueberries for topping optional
• 1 tablespoon fresh thyme for garnish optional

Equipment

• 3 Six Inch Cake Pans
• Off-Set spatula
• Julienne Peeler for Shredding Citrus
• Zester
• Parchment paper

Instructions

• 
  Use three six-inch cake pans.
• Cut parchment paper to fit each round. Spray or butter on top of parchment paper and sides.

Dry Ingredients

• Mix flours, salt, baking soda, baking powder, xanthan gum, together. Set aside.
• Zest all lemons. Reserve some zest for topping cake later.
• Rub zest into swerve with your fingers to release the lemon oil.

Wet Ingredients

• Beat eggs for about a minute till frothy.
• Stream oil into eggs.
• Add swerve or whatever sweetener you are using.
• Add lemon juice and lemon extract.
• Add dry ingredients to wet ingredients in mixer.
• Add heavy cream or almond milk to batter if it appears too thick.
• Mix just until incorporated.
• Do a taste test for lemon flavor. Microwave 1 teaspoon of batter for about 20 seconds.
• Bake at 350 degrees, 180 C, Gas 4, for 25 to 30 minutes. Make sure to check at 25 minutes. You want your cake to be 207 F. Degrees in center.
• Divide evenly into pans.
• You want to bake to golden brown.
• Once out of the oven, use offset spatula and go around the edges. Cool for 15 minutes.
• Once cooled, remove from pan, and cool completely before frosting.
• You can freeze each cake separately, wrapped in plastic and frosted at another time.

Frosting Instructions

• Beat cream cheese until very smooth. Beat butter separately for five minutes. Make sure butter and cream cheese are at the same temperature 69/70 or they will not incorporate well together, especially is butter is warmer than cream cheese.
• Beat on low until smooth.
• Add juice and lemon zest.
• Add confectioner’s sugar a little at a time.
• Beat until smooth.
• To apply frosting, decide how your cake will stack. Even out with serrated knife if necessary.
• Put a third of frosting on first layer. Smooth out with an offset spatula. Repeat on next layers.
• Smooth all frosting out on sides.
• Add optional fresh lemon thyme on top with remaining lemon zest.
• Add blueberries or raspberries if desired.
• This cake is rich. Cut into 16 thin slices.
• It’s best served cold.

Notes

At 14 slices, 6 Net Carbs per slice.

You can add in some lemon peel for garnish. Peel and toss with some granulated swerve.

Nutrition

Calories: 393kcal | Carbohydrates: 10g | Fiber: 4g

The post Keto Naked Lemon Cake with Lemon Cream Cheese Frosting appeared first on Spinach Tiger.

Of all the keto friendly desserts I make, Keto German chocolate cake is the easiest to make and the taste is amazing.

The trick was to get the German chocolate frosting, full of butter, brown sugar, pecans and coconut just right. What you might not realize is magic of egg yolks that pull together and keep together this magnificent frosting.

German Chocolate cake is one of those concoctions that you either love or don’t care for. When you love it, you love it.

It’s not a cake you see every day. In my home bakery, I’ve made Keto German Chocolate Cake for two different birthdays this month. They were thrilled to have this option. Each serving of 12 is about 4 net carbs, and is high in calories due to the heavy cream in the frosting.

Make this a special occasion option, but it should work just fine for the low-carb diet.

How many does this cake serve?

This cake recipe serves 12 and will make a triple layer six inch cake or a double layer 8 inch cake.

Make a Double Layer Keto German Chocolate Cake

If you want a double-layer 9 inch cake, you can follow below. Or use the recipe below and make a double 8-inch cake.

To Make a double layer cake use these measurements.

• 336 grams almond flour (3 1/2 cups)
• 45 grams coconut flour (3 tablespoons)
• 1 1/2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 3/4 teaspoons xanthan gum
• 1 1/2 teaspoons salt
• 1 cup cocoa powder
• 1 1/2 cups granulated swerve (powdered erythritol)
• 3/4 cup avocado oil or olive oil
• 9 eggs
• 6 tablespoons sour cream
• 3/4 cup boiling water
• 1 1/2 teaspoons vanilla

What is the history of German Chocolate cake?

It’s not a recipe from Germany. It’s a recipe that evolved from Samuel German, who developed a recipe for dark baking chocolate, which was called Baker’s German sweet chocolate.

What makes German Chocolate Cake German Chocolate cake?

It’s the frosting, which is made egg yolks, milk, pecans and coconut are added in at the end. To keep this sugar free and keto friendly,  I used Good Earth Golden Sweetener, heavy cream, and unsweetened coconut. Or you can use Swerve brown sugar. You can find out more about Swerve, a powdered erythritol here.

Options for Brown Sugar

• Choc Zero Maple Syrup – 1 tablespoon and use regular swerve.
• Black Strap Molasses – 1 teaspoon and use regular swerve. 
• Whole Earth Golden (found at Costco) has been my go to lately for brown sugar replacement).

One day I was out of Swerve brown sugar and used Swerve granulated and a tablespoon of Choc Zero Maple Syrup. It worked out wonderfully. You could also use only the Swerve granulated, as I realize the brown sugar and Choc Zero Maple syrup may not be available.

Keto German Chocolate Topping

The topping is cooked on top of the stove. Use cold butter and continue stirring until your frosting comes together. If your topping separates (this happened to me once), add more heavy cream and continue stirring on very low. When I did this, it all came back together. I mix my cream and egg yolks together first. I  have never had my topping curdle. 

I need to say this again USE COLD BUTTER or your frosting will not work.

Make Keto German Chocolate Cupcakes 

I sell these in my keto home bakery. Here is one of the responses I got back from a customer.

“The German chocolate was magnificent. Thank you for making the keto birthday a success!” Lori B.

“This is my favorite cake that I buy from you.  I had to take the time to write you to tell you.” Ricky (a current customer since October 2019).

I’ve had so many rave reviews about this recipe, and I’m so excited for you to have it.

More Keto Cakes from Spinach Tiger

• Keto Carrot Cake with Cream Cheese Frosting
• Keto Chocolate Birthday Cake
• Keto Red Velvet Naked Layer Cake
• Keto Naked Lemon Cake with Lemon Cream Cheese Frosting
• Keto Ding Dong Cake
• Keto Birthday Cake (Yellow Cake, Chocolate Frosting)

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Keto German Chocolate Cake

Makes an ample one layer cake, an 8 inch double layer cake, a 6 inch triple layer cake or 12 cupcakes. Use the double recipe (above in blog post) for a 9 inch double layer or a 13 x 11 cake).

Course Keto Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Author Angela Roberts

Ingredients

• 230 grams almond flour See blog post for double layer measurements.
• 4 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup boiling water
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon espresso powder optional
• 1 cup granulated Swerve
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoons vanilla
• 4 tablespoons sour cream

German Chocolate Frosting

• 1 cup Swerve Brown Sugar (or Swerve Granulated) See Notes for Substitute
• 12 tablespoons cold unsalted butter (MUST BE COLD) cut into large pieces
• 1/2 cup heavy cream
• 1/2 teaspoon sea salt
• 3 egg yolks use large eggs. If eggs are small, use 4 egg yolks
• 1 teaspoon vanilla
• 1 cup chopped pecans
• 1 cup unsweetened coconut
• Kitchen Tools
• Parchment Rounds

Instructions

• Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
• Grease pans with avocado oil or baking spray. I like to use parchment rounds.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set Aside
• Beat eggs until frothy about two minutes.
• Stream oil in. Add Swerve.
• Put cocoa powder in bowl. Add in boiling water. Stir. If using espresso powder add that in here too.
• Add in sour cream to cocoa mix.
• Add vanilla to cocoa mix.
• Add cocoa mix to mixer (egg mixture).
• Add in remaining dry mixture, and mix just until mixed. Mixture will be thick. If it's too thick add up to 1/4 cup almond milk.
• Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
• Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.

German Chocolate Topping

• Add a few tablespoons of water to coconut. Mix with hands. This helps plump up unsweetened coconut. Squeeze excess water out. Set aside.
• Make sure your butter is cold and cut I can't repeat this enough times.
• Cut butter into 8 pieces. Place back in fridge to keep cold.
• Mix egg yolks with heavy cream before heating. Add to sauce pan. Add salt, Swerve brown sugar in sauce pan stirring constantly over medium heat. Add butter. Keep stirring on low heat
• Important: If your frosting separates, add in more heavy cream (about 1/4 cup) and continue to stir until it comes back together. Cold butter helps prevent this separation.
• Remove from heat. Stir in vanilla. Add in coconut and pecans.
• Wait about twenty minutes for topping to cool. Put plastic wrap over while cooling.Pour over cooled cakes.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, use 1 teaspoon of Black Strap Molasses and Granulated Swerve Sweetener. 

 

 

 

 

Nutrition

Serving: 1of 12 | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Fiber: 3g

The post Keto German Chocolate Cake appeared first on Spinach Tiger.

These are my favorite Christmas cookie. This is the sugar free, low carb version, but it’s just as awesome. It’s also gluten free. I can hardly stop eating them. And, just in case you didn’t know this, I now own a thriving cottage home keto bakery.

When I was a teenager, my brother and I lived only with my father. One Saturday night during the holidays  a neighbor came over and showed us how to make Christmas cookies. No one baked in my family. No one ever made us cookies and without a mother at the time, life was harder, more lonely.

A Precious Food Memory

We both felt low with abandonment and it seemed like such a treasure to have a woman come to our house to make cookies with us. I can picture my brother taking a spoon and filling each cookie with a brown sugar, pecan mixture.

I remember feeling grateful that she took the time to write down the recipe and give it to me. Isn’t it astounding that it’s the small kindnesses that can fill a heart for a lifetime.

She wrote out the recipe for pecan tassies on a little index card and I still have it. I’m not that person who saves a lot of things, but this held a very deep memory that was happy at a time those were rare. We baked until late into the night, and since both she and my brother are deceased, I feel a need to carry this tradition on.

Grain Free Pecan Tassies are low carb, sugar free made with  a Homemade Brown Sugar

Macros: Each Pecan Tassie is 117 calories, 2.5 g carbs, 2 g fiber (.5 carbs)  3 g protein, 11 g fat.

Homemade Brown Sugar

I recently discovered that it’s pretty easy to make a healthy, low carb brown sugar using blackstrap molasses. There are 14 carbs per tablespoon of Swerve granulated, making this only an additional 7 carbs per 12 cookies. It tastes just like brown sugar and helps. You can also use the Swerve brown sugar.

The original pecan tassies recipe tastes more like a mini pecan pie but with more of a pastry feel, as the dough is made with cream cheese. This grain free pecan tassie is more like a pecan bun or cake. It’s delicious and it freezes perfectly.

I made several test batches of Grain Free Pecan Tassies using the almond flour and we agreed that adding in a little bit of orange extract into the dough and adding cinnamon pushed the flavors more towards that orange cinnamon roll we love on Christmas morning. It’s so delicious.

The Dough Process

I used almond flour, egg, melted butter, a little swerve and some orange zest for the dough. I weighed the dough and divided it by 24. Each dough ball weighs about 12 grams. It then gets tamped down to make a pastry cup.

I’ve found through experience that these can sometimes stick so I cut little round parchment papers to place on the bottom of each cup. If you just made one circle on a parchment sheet and fold over several times and cut, you will quickly have small rounds. It really does help. I also spray the pan.

Sugar Free Brown Sugar

If you don’t have Swerve Brown sugar you can add black strap molasses (about 2 teaspoons) to filling.

The filling is easy to make. I use my homemade brown sugar, melted butter, chopped pecans and cinnamon. The filling is then spooned into the cups and topped with more chopped pecans. They only take about 15 minutes to bake to a golden brown.

Read more about why I love Swerve here. 

Play around with this recipe for Keto Friendly Pecan Tassies

You can play around by adding chocolate chips or unsweetened coconut.

The fantastic news is that these freeze so well. Just take out and defrost for 30 seconds for a quick treat, or go ahead and make all the cookies you want in advance so the holidays are easy.

More Low Carb Christmas Cookies from Spinach Tiger

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Keto Grain Free Pecan Tassies (sugar free)

Amazing low carb pecan tassie often made at Christmas time, like a little pecan pie muffin. 2 carbs per cookie, 2 g, fiber (zero net carbs).

Course Cookie (Keto)

Cuisine American

Keyword keto, grain free, pecan tassies

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 24

Calories 117kcal

Author Angela Roberts

Ingredients

• Some of these ingredients include Amazon links which I earn a commission on.

Make Dough

• 2 cups almond flour
• 4 ounces cream cheese softened
• 2 tablespoons unsalted butter softened
• 2 tablespoons Swerve granulated
• 1 teaspoon orange extract

Make Filling

• 1 cup Swerve Brown Sugar See Notes
• 2 eggs
• 2 tablespoons butter melted
• 1 cup pecans divided
• 1 tablespoon cinnamon
• baking spray or extra butter for pan

Instructions

Make Dough

• Combine almond flour, cream cheese, butter, swerve, orange extract to make dough.
• Refrigerate wrapped in plastic, for an hour or up to two days.
• Make Filling
• Mix swerve brown sugar, eggs, melted butter. Set aside.
• Chop 1/4 of pecans for topping cookies. Set aside
• Chop remaining pecans very fine to mix in the egg butter mixture.
• Assemble
• Spray baking pan or butter, as dough can tend to stick. I cut out small parchment rounds for bottom of each muffin tin.
• Put dough into mini muffin pan. You should get 24. Press into bottom and form a cup.
• Pour the nut mixture into dough cup and top with some of the chopped pecans.
• Bake at 350 degrees F. for approximately 15 minutes or until golden.

Notes

Brown Sugar: If you don’t have Swerve brown sugar, add two teaspoons black strap molasses to filling.

Nutrition

Serving: 1g | Calories: 117kcal | Carbohydrates: 2g | Protein: 3g | Fat: 11g | Fiber: 2g | Sugar: 1g

This site earns a commission on amazon products that Spinach Tiger shares. This does not affect price.

The post Grain Free Pecan Tassies (Paleo, Keto Friendly) appeared first on Spinach Tiger.

Keto Chocolate Cake with Almond Flour

My usual recipe for keto chocolate cake calls for coconut flour, but today I switched to almond flour with a little coconut flour.  a I got an exceptional chocolate cake, the one you will think most resembles the chocolate cake of childhood.

It’s not that my original wasn’t good, but if you know me by now, I’m always striving to bring the very best recipes to you.

Not only that, I’m now operating a home based bakery business, featuring keto friendly cakes, biscuits and tortillas. It’s taking off much faster than I anticipated and it’s very exciting that folks who can’t bake, don’t want to bake will be able to enjoy big fat healthy yum!

These are the little cakes available in the bakery.

What is the best Unsweetened Cocoa Powder?

When I opened up the bakery, I tried many different unsweetened cocoa powders. Almond flour is harder to flavor than regular flour and many were coming up short. I discovered Better Body Foods Cacao and got the deep chocolate intensity I was looking for. I highly recommend using this brand.

What is the Sweetener for Keto Chocolate Cake?

I use Swerve as my sweetener. Read about why I use Swerve here. I use the granulated for the cake and the Swerve Confectioner’s for the frosting.

I worked very hard on my chocolate cake because of the bakery.  I wanted a very chocolatey cake that still could take many of different frostings I am offering. By the way, I just developed the very best keto peanut butter and keto german chocolate, which you will absolutely love on this chocolate cake. I will post those later this week.

The Keto Chocolate Cake

I made this as a large one layer cake because that’s how you will most want to make it. Since originally posting this, I have discovered this makes an ample double layer 8 inch cake, a perfect 6-inch triple layer cake and 12 cupcakes (sometimes more).

I’ve adjusted my technique to give the cake a better rise. See tips below.

Is there a dairy free option?

Yes. You can substitute coconut milk in lieu of any milk and sour cream. I’ve done this many times and then topped the cake with a dairy free chocolate ganache. See my ganache recipe here and sub coconut milk for heavy cream.

The Nutrition Value for Keto Chocolate Cake

The Nutrition Value: The cake without frosting is 3 net carbs. There are 12 servings. Frosting usually doesn’t add any carbs if made with butter and Swerve.

Baking Tips

Start by whipping eggs first. Then, stream in oil. I learned this tip watching the baker from the Milk Bar. It makes all the difference in the world. You can use olive oil or avocado oil.

Use Parchment Paper – Almond flour tends to stick. Parchment paper will save your cake. Also, using a baking spray for the sides.

Take the cake’s temperature – Cake is done at 210 degrees F. I will take a cake out at 207 F. but never before.

Don’t over mix the dry ingredients – Once you put the dry ingredients into the wet ingredients, barely mix. You may start with mixer on low and then fold in. Cake gets tough if you over-mix.

Use a good cocoa powder – I mention this above. Taste your batter by microwaving a teaspoon of batter. You should taste that chocolate.

Remove your cakes from cake pan to cool. Take a butter knife all around the pan once out of the oven. Wait ten minutes. Use mitts to revert onto very flat surface. To retain moisture, place the pan back over the cake, until cake is cool. Do not touch cake again until completely cooled. This kind of cake falls apart easily when warm.

Freeze cake for a few minutes before frosting. 

Decorate with sugar free sprinkles if desired.

I’ll soon be bringing you all the delicious frostings I’ve created for my bakery, but in the meantime, this keto chocolate frosting is delicious. I also like this cake with a keto vanilla buttercream or a keto strawberry frosting.

You might also like these recipes:

• Keto Triple Chocolate Sheet Pan Brownies
• Keto German Chocolate Cake
• Keto Texas Sheet Cake
• Keto Chocolate Peppermint Cupcakes
• Keto Chocolate Ganache that Stays Glossy
• Keto Mini Chocolate Bundt Cakes
• Keto Triple Chocolate Birthday Cake with Vanilla Buttercream

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Keto Chocolate Cake

Grain Free, Keto, Paleo, Gluten Free Chocolate Cake (for one layer cake)

Course Keto Dessert

Cuisine American

Keyword gluten free chocolate cake, keto brownies, keto cake, keto chocolate cake, paleo chocolate cake

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 pieces

Calories 252kcal

Author Angela Roberts

Ingredients

• 2 1/2 cups almond flour 240 grams
• 2 tablespoons coconut flour
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Swerve granulated
• 1/2 cup avocado oil or olive oil
• 6 eggs
• 1 teaspoon vanilla extract
• 2/3 cup Unsweetened cocoa powder I use Better Body Cacao Powder
• 1/2 cup boiling water
• 1/4 cup almond milk if needed
• 4 tablespoons sour cream 60 grams (see notes)

Instructions

• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Mix sour cream and milk together. Add.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder with hot water. It may be thick and that's okay.
• Add in sour cream to cocoa mixture.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Pour into prepared pan and bake at 350 degrees F., 180 C. Bake for 25 to 30 minutes or until center is at 210 Degrees F.
• If making cupcakes, bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 210 Degrees F.
• If making in a quarter sheet pan, bake 15 to 20 minutes. Check Internal Temperature
• Frost cakes with sugar free chocolate buttercream

Notes

 

You can use 1/4 cup heavy cream with 1/4 cup water also.

DAIRY FREE OPTION:  Instead of almond milk and sour cream, you can substitute with 2/3 cup of coconut milk. 

Nutrition

Serving: 112 | Calories: 252kcal | Carbohydrates: 7g | Protein: 6g | Fat: 23g | Fiber: 4g

The post New Keto Chocolate Cake Recipe appeared first on Spinach Tiger.

I  work out several mornings a week in classes (dance and weight training). My mind wonders and runs free to think about recipes. This idea took fire right in the middle of the dance floor and I couldn’t wait to get home to see if it would work.

I’m still amazed of the baking paradigm shift that almond flour provides.  

I  started with my basic grain-free biscuit recipe, a great base to play with, like I did with with the grain free cheddar biscuits and grain free sweet potato biscuits.

Made with a combination of alternative flours (almond flour, coconut flour, golden flax meal) and egg whites, the texture is just right with a crispy outside and a fluffy crumb in center. My customers love these. My students in the baking classes love these.

I  added a cinnamon butter mixture and on my first try, these came better than my expectations. Unlike my cheddar biscuits, these are flatter, like a pastry and deliciously crunchier.

Ingredients for Grain Free Keto Cinnamon Biscuits

• Egg Whites
• Blanched Almond Flour
• Coconut Flour
• Golden Flax Meal
• Baking Powder
• Swerve (or your choice powdered erythrtol)
• Cinnamon
• Butter

The Process

The easy part is assembling the dry ingredients.

The egg whites will need to be whipped for quite a few minutes. You can take the time to separate 8 to 10 eggs, but I use boxed egg whites. These are a great time saver. Plus, you will end up with a lot of egg yolks you need to do something with.

While the egg whites are in the kitchen aid, I assemble my dry ingredients and make a cinnamon topping.

You will end up with something that looks more like a batter than a dough. Use an ice cream scoop to scoop 12 rounds of biscuit on prepared sheet pan. This is going to look like it’s not going to work. Just use a teaspoon and add the cinnamon butter to the top of the biscuit and bake for 10 to 12 minutes in the bottom part of the oven at 425 degrees F. 220 C.

You have a choice for a glaze. It’s not really necessary, and since Swerve confectioner’s is pricey, you can opt out.

How to Freeze Grain Free Keto Cinnamon Biscuits

Put grain free cinnamon biscuits into Freezer bags,(they can touch) and freeze up to 3 months. Defrost in Fridge or on counter. If you want right away, microwave, but be careful you only do so for about 10 seconds or you will make the biscuit too tough.

More Grain Free Biscuit Recipes from Spinach Tiger

I sell my biscuits in my keto bakery, so I can tell you these are great recipes, tried and tested.

• Grain Free Biscuits (Plain)
• Grain Free Cheddar Bay Biscuits
• Chicken Pot Pie with Biscuits
• Grain Free Sweet Potato Biscuits
• Grain Free Biscuit Stuffing

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Grain Free Cinnamon Biscuits, Low Carb, Keto, Gluten Free

Paleo Grain Free Biscuits that is a cross between a cinnamon biscuit and cinnamon roll.

Course Biscuit

Cuisine American

Keyword keto, grain free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12 biscuits

Calories 203kcal

Author Angela Roberts

Ingredients

• 4 tablespoons unsalted grass fed butter
• 1 1/2 cup blanched almond flour
• 4 tablespoons coconut flour
• 2 tablespoons golden flax meal
• 1 teaspoon salt
• 2 teaspoons baking powder
• 10 extra large egg whites about 1 cup
• 2/3 cup Granulated Swerve or sweetener of your choice

Filling

• 4 tablespoons melted butter
• 2 tablespoons cinnamon
• 1/3 cup granulated Swerve
• 2 tablespoons heavy cream

Glaze (Optional)

• 2 tablespoons heavy cream or water
• 1 cup Swerve Confectioner's Sweetener

Instructions

• Cut butter into pea sized pieces, place in freezer.
• Preheat oven to 425 degrees F. Prepare baking sheet with parchment or silpat.
• Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
• Beat egg whites until fluffy and stiff enough to spoon. While egg whites are in mixer, assemble dry ingredients and make cinnamon butter.
• Add dry Ingredients to egg whites. Use a wooden spoon and keep stirring until all egg whites are incorporated.
• Batter is very wet. Use an Ice cream scoop to put on prepared baking sheet, separated.
• This makes exactly 12 biscuits. The biscuits will increase in size.
• Bake on a baking sheet with parchment paper.
• Bake at 425 degrees F. for 10-15 minutes until golden brown. Place In bottom third of the oven, so the underneath browns. CHECK AT 10 MINUTES, and every minute after. You want golden brown.

Cinnamon Butter

• Add butter, cinnamon and cream together. You CAN skip the cream If you want to.

Glaze

• Mix together. Add more cream or water If too thick or more confectioner's If too thin. Drizzle.
• Allow to cool slighlty before attempting to eat. A cookie spatula works great to remove them, as it is extra thin.
• You can place in freezer (they can touch) In freezer bags up to three months.

Notes

6 Biscuits: 4 net carbs

 

Nutrition

Serving: 1Biscuit | Calories: 203kcal | Carbohydrates: 4g | Protein: 4g | Fat: 19g | Fiber: 2g

The post Grain Free Keto Cinnamon Biscuits appeared first on Spinach Tiger.

I  have never met a person that is not happy eating Oreo cookies. Buttercream Frosting stuffed between two dark chocolate, snappy cookies was someone’s genius, and now you can enjoy them without guilt with this keto oreo cookie sandwich recipe.

I whipped up these Keto Oreos (a copy cat grain free, sugar version) and I struck the right recipe. I have a keto cookie base for my bakery, but I knew I needed to make some changes to get that crispy, thin snap that would stand up to the buttercream and not get soggy. I eliminated coconut flour and one of the eggs. It worked.

This doesn’t happen all the time! I want you to know that I take many chances in the kitchen, prepared for failure, prepared mentally that I may need to rework a recipe. This is why I  encourage you to take chances with your food. It’s YOUR kitchen and if you promise yourself that you will learn something from each success, from each failure you will learn to be a good baker.

I have a keto home bakery and sell cookies. I have a good idea what makes a cookie, soft, and chewy, but I wanted a crispy cookie here. I eliminated and egg and the coconut flour from my cookie base and with a few tips and tricks, I got exactly what I was looking for in creating this keto oreo cookie sandwich recipe.

Keto Oreo Cookie Sandwich Recipe Tips

• Mix the dough well so that no almond flour peeks through. Your dough will continue to darken as you mix.
• Each cookie side should weigh 6 grams.
• Each cookie should be no more than 1.5 inches across.
• Roll out cookie dough, cut one cookie, weigh it and you’ll know you have the right thickness of the dough,
• Cut each cookie, leaving them in the sheet pan and freeze. Once frozen for about an hour, you’ll be able to take out each cookie without issue.
• Bake for 10 minutes at 325 degrees F. 160 C.

You can get all the ingredients on Amazon. My links as an affiliate earn a small commission.

Ingredients for Keto Oreo Cookie Sandwich Recipe

• almond flour
• baking soda
• egg
• xanthan gum (keeps cookies from crumbling)
• butter
• Swerve granulated
• Swerve Confectioner’s
• Better Body Cacao (or any unsweetened cocoa powder)

Freezing Keto Oreo Cookies

You can freeze the cookies, once filled and you won’t lose the snap. It only takes a few minutes to have them rest from the freezer. It’s my perfect snack.

Peanut Butter Filled Cookie Sandwich Variation

You can try different variations for your filling. This is peanut butter (recipe below). I just added peanut butter to my buttercream until I got the flavor desired.

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More Keto Cookie Recipes from Spinach Tiger

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Keto Oreo Cookie Sandwich Recipe

Sugar Free, Keto Friendly Oreo Cookies with Filling Variations

Course Cookie (Keto)

Keyword keto cookies, oreos

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Refrigerator Time 1 hour hour

Servings 36 cookies

Ingredients

Cookie

• 2 1/2 cups blanched almond flour
• 1 cup Swerve Granulated
• 1 egg
• 1/2 cup butter
• 1 teaspoon xanthan gum
• 1/2 cup cacao powder
• 1 teaspoon fine sea salt

Vanilla Filling

• 1 cup butter
• 2 tablespoons cream cheese
• 2 cup Swerve Confectioner's Sweetener
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt

Peanut Butter Filling

• 1/2 cup butter
• 1/3 cup peanut butter
• 1/2 cup Swerve Confectioner's Sweetener

Instructions

Cookie

• Mix all dry ingredients together.
• Mix melted butter (cooled) with egg.
• Mix dough well. Divide in two Rap in plastic Refrigerate for an hour.
• Take out one of the dough balls. Roll out on parchment approximately 9 x 13, Use a 1.5 inch cookie cutter. Cut ONE cookie side out and weigh. It should weigh 6 grams. More than that will be too thick for the snap. Once you can assess that you have rolled the dough thin enough, continue to make cut-outs but leave them. Don't take out of the mold. You will need to place in freezer for about 15 minutes, so you can then easily remove each cookie.
  
• Prepare baking sheet with parchment or silpat. You will probably bake 12 at a time. They don't spread much but leave about 2 inches between cookies.
• Bake at 325 degrees F., 160 C. for ten minutes.
• Remove cookies to rack to cool. Cool completely before filling. They will be soft, but will harden once cooled. Once, cooled, cookies will be easy to move and to fill. They should have a snap to them.

Filling

• Beat butter fluffy. Add In cream cheese.
• Add confectioner's sweetener until well incorporated.
• Add vanilla

Use a small round piping tip to fill cookies.

Peanut Butter Filling

• Make the buttercream above and add just enough peanut butter for your own taste. Mix until peanut butter Is completely incorporated. Add only 1 tablespoon at a time. You can choose to make half and half. Fill your vanilla first and then fill the next set of cookies with peanut butter.
  

As an Amazon affiliate, I earn a small commission, but these recommendations are the kitchen items I own and use. (check out keto baking block). I only recommend what is most helpful.

The post Keto Oreo Cookie Sandwich Recipe appeared first on Spinach Tiger.

If you are worried about serving dessert for special diets (keto, gluten free, diabetic, Paleo) during the holidays, I  have the easiest recipe for you. Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream is easy to bake even for the novice.

It has taken me several evolutions to find that perfect pumpkin batter that is not too wet, nor too dense. I have made this pumpkin cake batter hundreds of times in several forms, from cupcakes to layer cakes. I particularly like this recipes for a crowd because the sheet pan cake is cut into squares, with a dollop of stabilized whipped cream and can be eaten in two bites. It’s baked in a quarter sized sheet pan. My favorite at Amazon is this one from USA Pan.

Can I Substitute Butter for Avocado Oil?

Yes you can. I have a very particular way I make my batter by whipping the eggs into a frenzy and slowly streaming in the oil. You can do the same thing using melted butter.

Do a Batter Taste Test

I always microwave a teaspoon of batter for about 20 seconds (give or take) to assess taste. This is especially important when you are adding spices to a batter. Some like pumpkin cake more pumpkin spiced than others.

How do you Bake a Sheet Pan Cake?

Use a quarter sized sheet pan and parchment paper. You want to end up with cake about two inches high.

What is Stabilized Whipped Cream?

Stabilized whipped cream is made from heavy cream, cream cheese and or Swerve confectioner’s sugar. The two tablespoons of cream cheese keeps the cream stable. In other words, you can put this sheet cake in the fridge with the whipped cream and it will stay perfect. Recipe here.

Tips for Easy Keto Pumpkin Sheet Pan Cake Squares

• Use pumpkin puree, not pumpkin pie filling.
• Don’t overbake, as you don’t want the edges browned. Use food thermometer in center. Take out at 207 F. 98 C.
• Use parchment paper.
• Don’t over mix the batter, which can make a cake dense and dry.
• Do a taste test as mentioned above.
• Cool completely, before cutting into squares or applying whipped cream.
• Don’t over mix the stabilized whipped cream.
• Use a piped bag and piping tip if you have it for a fancier look for whipped cream.

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Keto Pumpkin Sheet Pan Cake with Stabilized Whipped Cream

Keto Pumpkin Sheet Pan Cake, great for a crowd.

Course Keto Cake

Cuisine American

Keyword keto cake, pumpkin cake

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Servings 24 servings

Calories 270kcal

Ingredients

Pumpkin Cake Dry Ingredients

• 260 grams blanched fine almond flour 2 1/2 cups
• 28 grams coconut flour 4 tablespoons
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 cup granulated powdered erythritol I use Swerve
• 2 tablespoon pumpkin spice more as needed

Cake Wet Ingredients

• 1/2 cup avocado oil
• 6 eggs room temperature
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Stabilized Whipped Cream

• 1 cup heavy cream
• 2 tablespoons Confectioner's Swerve Sweetener
• 1 tablespoon cream cheese

Instructions

• Prepare bundt pan, by generously buttering with soft butter. Freeze pan.
• Preheat oven to 350 degrees F. 180 C.

Cake Batter

• Mix all dry ingredients in a bowl. Set aside.
• Beat eggs in mixer for 3 minutes. Stream in oil.
• Add pumpkin puree, followed by vanilla.
• Whisk dry ingedients to make sure all in evenly incorporated.
• Add the dry ingredient to the wet ingredients
• Mix just until incorporated on low. Don't over mix.
• microwave 1 teaspoon of batter to see if it's flavored enough. Not all pumpkin spice are equal and you may need to add more.
• Pour batter into sheet pan. Smooth out with offset spatula.
• Bake for 15 to 20 minutes until a thermometer measures at least 205 degrees F. Check at 15 minutes. You may need to cover with foil at this point, if edges are browning. Continue to bake until you reach at 205 F.
• Allow to cool completely before applying whipped cream.

Stabilized Whipped Cream Directions here

Notes

Cream Cheese Glaze: You can do a Water glaze instead and save calories and carbs. 

Mix  2 cups Confectioner’s Swerve with water by adding a little bit of water at a time. 

Nutrition

Serving: 1of 14 | Calories: 270kcal | Carbohydrates: 7g | Protein: 9g | Fat: 2g | Trans Fat: 22g | Fiber: 2g

The post Keto Pumpkin Sheet Pan Cake Squares with Stabilized Whipped Cream appeared first on Spinach Tiger.

I’m not sure how lemon and poppy seeds ever became the perfect marriage, but they did. Poppy seeds are seeds of the opium plant, but are not considered a pharmaceutical. Does anyone remember, though, when Elaine on Seinfield flunked a drug test because she was eating poppy seeds muffins. I’m not too worried about this as breads, bagels and muffins are made with poppy seeds all day long. 

You can make this recipe into 12 over-sized muffins, my famous Lala Cakes, or a bundt cake. This is best topped with a sugar free lemon glaze and not a frosting or buttercream.

Swerve is my go to keto sweetener. Read here why.

Keto Lemon Poppy Seed Lala Cakes (Individual)

What makes these cakes so lovely is that they are flat, have more glaze on surface, easy to eat, easy to share. I bake my individual cakes in these cups.

Lemon Glaze for Keto Lemon Bundt Cake

Lemon glaze is easy to make. Mix lemon juice with the Swerve Confectioner’s Sweetener until you get the right consistency. You can also add in some lemon zest to the glaze. You can use some lemon extract and water instead of lemon juice.

Can I Freeze this Cake?

This cake freezes well. Wrap tightly in plastic wrap. When ready to defrost, take off plastic, rewrap loosely and defrost in fridge. Be careful about microwaving this cake to defrost as you may make it dry.

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Keto Lemon Poppy Seed Cake

Keto Friendly Lemon Blueberry Bundt Cakes with Fresh Blueberries

Course Keto Muffins

Cuisine American

Keyword gluten free, keto bars, lemon cake, lemon poppy seed

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 30 minutes minutes

Servings 12 slices

Calories 168kcal

Author Angela Roberts

Equipment

• lemon zester
• Bundt Pan
• Drizzle Spoon

Ingredients

• 2 tablespoons butter
• 260 grams blanched almond flour 2 1/4 cups
• 26 grams coconut flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon xanthan gum
• 1/2 cup unsalted butter melted
• 1 cup granulated Swerve erythritol
• 6 large eggs
• 1 teaspoon lemon extract
• 60 grams sour cream 4 tablespoons
• 2 lemons juice and zest
• 1 tablespoon poppy seeds
• baking spray

Lemon Glaze

• 1 cup Swerve Confectioner's or more as needed
• 4 tablespoons lemon juice

Instructions

• Butter your bundt pan, heavily. It may take more than two tablespoons. Place in freezer.
• Mix together almond flour, coconut flour, salt, baking powder, nutmeg or cinnamon, xanthan gum, poppy seeds. Swerve granulated. Set aside.
• Beat Eggs for 5 minutes.
• Stream in melted butter.
• Add lemon extract.
• Add sour cream, lemon juice and zest.
• Add dry mixture and mix just until mixed. Don't over mix.
• Bake for 30 to 35 minutes minutes at 325 degrees F., 180 C. Use a meat thermometer to test the center of the cake which should be 207 degrees F.
• Once out of the oven, set the timer for 15 minutes. Gently take a knife around the edges of the bundt cake.
• After 15 minutes, take a knife again around the edges. Using a template or cake board, using both hands flip cake over. Allow to cool before glazing.

Glaze

• Mix lemon juice with Swerve Confectioner's sweetener. You may add more or less Swerve or lemon juice to get the right consistency. Drizzle over cooled cake. Make sure to cool cake completely before glazing.

Notes

You can replace the oil with 1/2 cup melted unsalted butter.

Nutrition

Serving: 1of 12 | Calories: 168kcal | Carbohydrates: 5g | Protein: 5g | Fat: 15g | Fiber: 2g

The post Keto Lemon Poppy Seed Cake, Sugar Free Lemon Glaze appeared first on Spinach Tiger.

Cake Ingredients

• Almond Flour
• Coconut Flour
• Xanthan Gum
• Eggs
• Baking Powder
• Baking Soda
• Salt
• Avocado Oil
• Coffee
• Unsweetened Cocoa
• Vanilla
• Granulated Swerve
• Swerve Granulated and Confectioner’s Sweetener
• Butter (for frosting)

How to Make Vanilla Buttercream

The first thing you must do is make sure the butter is soft. I use a thermometer and like to see the butter at 70 degrees F. One thing you can do is cut the butter into very small pieces and lay out on a tray, which aids in the softening. If butter is soft enough, it will be very hard to pipe.

The best way to make a sugar free vanilla buttercream is to use Swerve’s Confectioner’s sweetener. If you only have the Swerve granulated, you can put it in a super blender until it becomes powdery.

After making thousands of cupcakes for the bakery, the perfect ratio for making frosting with Swerve is 1/2 cup butter (1 stick) to 1/2 cup confectioner’s sweetener. I also like to add in a few tablespoons of softened cream cheese, but that is just an option. That option is here.

Nutrition: 5 Net Carbs (14 slices)

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Keto Chocolate Birthday Cake

Chocolate Cake with Vanilla Buttercream

Course Dessert

Cuisine American

Keyword gluten free chocolate cake, keto buttercream, keto cake, sugar free cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Frosting Time/Decorating Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 14 Slices

Author Angela Roberts

Equipment

• 1 M piping tip
• Round piping tip
• piping bag
• six inch cake pans
• Parchment Paper
• small off set spatula

Ingredients

Keto Chocolate Birthday Cake

• 230 grams almond flour 2 cups
• 26 grams coconut flour 2 tablespoons
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon xanthan gum (optional, see notes)
• 2/3 cup unsweetened cocoa sifted
• 1/2 teaspoon sea salt
• 1 cup swerve granulated sweetener
• 1/2 cup avocado oil
• 6 eggs
• 1 teaspoon vanilla
• 4 tablespoons sour cream
• 1/4 cup hot coffee or shot of espresso
• 1/4 cup almond milk
• baking spray

Keto Vanilla Buttercream

• 1 cup unsalted butter
• 1 cup Swerve Confectioner’s Sugar
• 1 teaspoon vanilla extract
• 1 dash sea salt
• 2 tablespoons cream cheese optional
• 2 tablespoon heavy cream if needed

Instructions

Chocolate Cake

• Cut parchment paper rounds for three six-inch cake pans. Spray with baking spray.
• Mix all dry ingredients, including Swerve, together including sifted cocoa. Set aside.
• Beat eggs in mixer for five minutes.
• Stream in oil.
• Mix milk, coffee and sour cream together. Add to egg mixture.
• Add vanilla.
• Add dry ingredients to these wet ingredients on low mix.
• Divide batter equally between the three pans.
• Bake at 325 degrees on Bake Mode (not convection if you have that mode) for 25 to 30 minutes or until the center measure 207 degrees F in the center.

Vanilla Buttercream

• Whip softened butter for five minutes on medium. Add in softened cream cheese if using.
• Add sifted confectioner's sweeter 1/2 cup at a time.
• If frosting seems too thick to pipe, add some heavy cream, a tablespoon at a time.

Cake Assembly

• Once out of the oven, allow to cool for five minutes. Then use a plate and turn over. Cakes should be completely cool before frosting. Wrap in plastic to retain moisture.
• Use a serrated bread knife to make sure cakes are even.
• I always do the rosettes first on my designated top layer, just in case I need to do it over on a different layer. Once you have that, place your bottom cake layer on your cake plate and use a round tip with a piping bag and pipe in a concentric circle. You can use an offset spatula to smooth it out. Place second layer, repeat. Place layer with rosettes on top.

Notes

 

 

Nutrition

Serving: 1g | Carbohydrates: 13g | Protein: 5g | Fat: 41g | Fiber: 8g

The post Keto Chocolate Birthday Cake appeared first on Spinach Tiger.

This Low Carb Upside Down Apple Cake is Kitchen Tested, Sugar Free, Gluten Free

I had to bake a few to make sure expectations were met. I had a few validations along the way.

• A friend was thrilled when I served her this apple upside down cake at lunch. She couldn’t believe it was low-carb.
• Retro Rose gave a piece to her friend and she asked me to bake him a cake because he loved it so much. He is not on a low carb diet or any diet. That is always the best test of an alternative flour cake.
• I probably ate a little too much of this one, because it was just that good.

In developing this recipe, I referred back to my pumpkin cake post.  I loved the texture of that cake which had a cup of pumpkin. I had to find something to replace the pumpkin for moisture and sour cream was my answer.

This Recipe contains Amazon affiliate links which earn a small commission but do not affect price.

Low Carb Apple Upside Down Cake Tested Three Times

If you know me, you know that I will test and retest alternative flour recipes,  especially those I believe to be timeless. This incredible mediterranean olive oil orange cake (made with real oranges) took six tries until I was happy.

I did three test bakes on this low carb apple cake to get the texture right.

Every step I take in the kitchen has my readers in mind. I put myself in your shoes, and I want to make sure you can duplicate this at home. This is also why I focus on basic recipes rather than super fancy cakes.

Once you get the basics, you can create anything!  If you are successful with this yellow cake recipe, you will be able to make many variations. You could use pears in this recipe, or use the basic batter for a blueberry cake.

I have come to the point that I love baking with almond flour more than any other flour because thirty cakes later, I think I’ve gained a little expertise. However, I’ll keep learning more tricks and sharing with you.

The Baking Process for Low Carb Apple Upside Down Cake

This  cake is made with almond four and sweetened with swerve. If you’re unfamiliar with Swerve, it’s a powdered erythritol, that has a net 0 carb count. You can use it with a one to one ratio.  

I used two large envy apples, peeling and slicing them thin. If you have apples left over, double up and use all the apples. I used to use Swerve’s brown sugar, but since have found making my own brown sugar with blackstrap molasses is better. It’s mixed with butter to get the sauce that goes into the cake pan first, followed by the apples, followed by the batter.

The cake itself does not contain apples within the batter. The apples are placed in the bottom and will serve as the topping once you turn the cake over. I prefer this. The flavor of the cake is boosted by the ground cardamom. If you don’t have that, you can use a teaspoon of vanilla and dash of freshly ground nutmeg or use all three.

Homemade Brown Sugar for Glaze

Since I first posted this, I discovered it’s easy to make my own brown sugar by mixing 1 tablespoon of black strap molasses to 2 cups of Swerve. I only use 3/4 cups of this for the topping. Blackstrap molasses has 14 carbs, so basically it’s only adding one extra carb to each serving.

The brown sugar glaze is basically brown sugar and butter. 

The tricky part is making the brown sugar glaze that goes in first. This mixture can stick to your sauce pan, so as soon as it’s ready, pour into your prepared cake pan and immediately put in your sliced apples. I ended up using a pan with a removable bottom.

This is a USA pan, the best pan made in America (or anywhere as far as I’m concerned) and worth every penny. Anytime you need to order cake pans, sheet pans, please consider USA pans. I can stand happily by this recommendation, and you will have them a lifetime.

If you do, foil it very well and put a pan under it in case of drips. If you don’t have a pan with a removable bottom put a big piece of parchment paper in pan, so you can make sure you can turn the cake over.

How to Store Low Carb Apple Upside Down Cake

Cake is good at room temperature, loosely covered, or in refrigerator.

Cake can be frozen, defrosted at room temperature or microwaved. I also make this in the bakery in individual lala cake pans. 

I enjoy a low carb life style, but am in now way completely giving up fruit. This delicious apple cake is still very low in carbs and in calories.

Nutrition Value: 1 of 12 slices is 7 net carbs, 202 calories.

More Low Carb Grain Free Cakes from Spinach Tiger

Apple Almond Tart

Grain Free Pumpkin Spice Cake

Pumpkin Cheesecake Low Carb with Almond Flour Crust

Grain Free Orange Olive Oil Cake

Lemon Cake

Flourless Chocolate Cake

Sugar Free Cheesecake

Apple Almond Tart

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Apple Upside Down Cake, Grain Free, Keto Friendly

Low Carb Apple Upside Down Cake, Keto Friendly, Sugar Free

Course Low Carb Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 202kcal

Author Angela Roberts

Ingredients

Dry Cake Ingredients

• 2 1/3 cups blanched almond flour 260 grams
• 2 tablespoons coconut flour 28 grams
• 1 teaspoon pumpkin pie spice or cinnamon
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground teaspoon cardamom or 1 teaspoon vanilla extract or use both
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 cup Swerve, granulated or erythritol of choice

Apples

• 1 tablespoon Swerve, granulated
• 2 large apples cored, peeled, sliced
• dash salt
• juice of one lemon

Brown Sugar Glaze

• 1/2 cup low carb brown sugar See Notes
• 1/2 cup butter
• 1/4 cup heavy cream

Wet Ingredients

• 5 eggs
• 1/2 cup avocado oil or 1/2 cup unsalted butter, melted
• 1/4 cup sour cream
• 1 tablespoon almond milk or coconut milk
• 1 teaspoon vanilla extract

Homemade Brown Sugar

• 1 cup Swerve, granulated Or powdered erythritol of choice
• 1 tablespoon blackstrap molasses

Instructions

• Preheat oven to 350 degrees F. (180 C., Gas 4)
• Line 9 or 10 inch cake pan with parchment paper and spray with baking spray. If you use pan with removable bottom, wrap bottom heavily with foil. If you don't have that kind of pan, line your pan with parchment paper.

Dry Ingredients

• Mix all dry ingredients together including the powdered erythritol, (Swerve). Set aside.

Prepare Apples

• Peel and slice apples thinly.
• Place in bowl with lemon juice and teaspoon cinnamon, tablespoon swerve. Set apples aside.

Homemade Brown Sugar

• Mix molasses with Swerve. Use back of spoon and keep mixing in the molasses. Eventually, it incorporates completely. You can use a food processor, but I find the spoon easy.

Brown Sugar Glaze

• Heat butter and brown sugar in small saucepan on low until melted.
• Add in heavy cream. Stir and cook on low for a few minutes until all is incorporated. Set aside.

Wet Ingredients

• Mix eggs on high for about 3 minutes until very well blended.
• While mixer is still running, stream in oil slowly (or melted butter if you go that route).
• Mix sour cream, vanilla and almond milk together in separate bowl. Stream into mix.
• Add dry mix on low just until mixed. Over-mixing makes cake tough.

Assemble

• Place apples in cake pan in concentric circles.
• Pour brown sugar butter mixture over apples.
• Add cake batter to cake pan. Smooth out top with offset spatula.
• Bake in lower rack of the oven for 50 minutes to 60 minutes. Put tin foil over cake at 30 minutes, as almond flour burns easily. Check at at 40 minutes, and again at 50 minutes to check for doneness. Cake will be able to bounce when touched. Inside middle should be at 210 degrees F.
• Allow to cool completely before removing cake. Use a knife to go around the sides.
• Using a flat plate, turn over so that apples are the top of the cake. If using a removable bottom pan, release that first, before turning over.
• If the top of cake isn't caramelized enough once you turn the cake over, place in broiler for five minutes. Watch carefully.
• Cool completely before serving.
• Cake can be kept in refrigerator up to one week, can be frozen.

Notes

An option is to place cake under broiler for 4 minutes or so to brown after turning over. Cake should turn over easily once cooled.

Brown Sugar: Either use the Homemade Brown Sugar or the Swerve Brown Sugar Brand. If you have neither, use regular Swerve. You may use up to 3/4 cup. 

Nutrition

Serving: 1of 12 | Calories: 202kcal | Carbohydrates: 7g

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