So recently one evening after dinner, dishes done, just sitting down to chill on the couch for a moment (a rare moment), hubby teases “You didn’t happen to make a yellow cake with chocolate frosting, did you?” Hmmm…. now why on earth would I have done that? It it someone’s birthday? Is someone done with the Keto diet thing? Hubby loves dessert, but I haven’t been making many sweets lately. Knowing we just don’t need it, and being overwhelmed with other tasks, it seems like a waste of time and calories. But I think it’s a fair assumption that most of us crave some little sweet treat after dinner, something to satisfy that dessert desire without sabotaging or abandoning the diet entirely.
I’ve been experimenting with various “ketofied” dishes lately, and have a not-too- sweet shortcake I’m pretty partial to serving with berries and cream, but hadn’t tackled the yellow cake and chocolate frosting thing yet. But knowing he was craving it set me to trying a few recipes. The first couple I tried as cupcakes, and they turned out more like dense muffins. Not bad, actually, really good for muffins, but not the texture or flavor I was looking for.
After a trying maybe half a dozen tweaks to the shortcake recipe, and some inspiration from the loads of frosting recipes online shared by low-carb communities, I think I hit upon a combination that I could actually serve not only to family, but to guests who aren’t “ketofiends” … 
I made just a one layer cake in a square cake pan, just to make it quick and easy since I was experimenting, but I’m sure this would be good with the recipe doubled and made into two or even three layers. Hope you can give it a try and let me know what you think.
Print
Print
PinDescription
Moist, light, and quite delicious considering this cake is low-carb, gluten-free, and sugar-free.
Ingredients
- 1 1/2 cups extra-fine almond flour
- 1/4 cup coconut flour
- 2 tsp. baking powder
- 1/4 tsp salt
- 6 tbsp softened butter
- 1/2 cup monk-fruit sweetener (with erythritol, I use Lakanto brand)
- 4 large eggs
- 1/4 cup unsweetened coconut almond milk (I use Califa brand)
- 2 tsp. vanilla
- ?1/2 tsp almond extract ?
Instructions
- Preheat the oven to 350 degrees F. Line the bottom of a 9 inch square or round pan with parchment and spray with coconut oil.
- in a small bowl, combine the flours and baking powder and salt. Whisk to mix thoroughly.
- In a large bowl, beat butter and sweetener until fluffy
- Beat in eggs, one at a time, then the coconut almond milk and vanilla extract.
- Add dry ingredients and mix until thoroughly combined.
- Transfer batter to prepared cake pan, smooth top with spatula and tap pan lightly on county to even out the batter.
- Bake for 20 to 24 minutes, or until cake top is light golden, edges are browned and pulling away from the pan. Center top of the cake will spring back when lightly tapped, and a toothpick inserted in center will come out fairly clean.
- Cool cake in the pan on a rack for at least 20 minutes. Then run a knife around the edges and turn cake out onto the rack to continue cooling. Let cake cool completely before frosting.
Description
A sugar-free chocolate frosting that really hits the spot on a lightly sweet yellow cake. Next time we try this I’m thinking of adding a bit more cocoa, or maybe a bit of coffee to deepen the flavor a tad. I think a mocha icing would be quite delicious.
Ingredients
- 1/2 cup softened butter
- 2/3- 1 cup powdered Lakanto monkfruit sweetener (to taste)
- 1/2 cup cocoa powder
- 1/4 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- Additional sour cream or whipping cream may be needed if frosting seems to stiff.
Instructions
- Beat butter and sweetener until light and fluffy.
- Add cocoa powder, sour cream and beat until smooth. Add vanilla and salt.
- Taste and adjust, adding more sweetener, cocoa powder, or cream if needed, whether you want a thick, stiff frosting or a thinner icing.
Recent Comments