Low Carb White Cake
1 Cup Almond Flour
1/2 Cup Coconut Flour
1/2 Cup Oat Fibre (not oat bran or oat flour)
2 Scoops (60 grams) Whey Isolate Protein Powder
1 Cup Truvi, use this one Truvia
1 1/4 teaspoons Baking soda
2 teaspoons Baking powder
1/2 teaspoon salt
1 Cup warm water
5 Large eggs
1 Cup ricotta cheese
1/2 Cup avocado oil
2 teaspoons vanilla
Preheat oven to 350 F.
Line two 9 inch round cake pans with parchment paper and spray the paper and walls of pans with cooking spray.
Combine the dry ingredients into the bowl of a stand mixer, blending well.
Add the remaining ingredients and beat until well blended and batter is smooth.
Pour half of the mixture into each prepared pan and bake in preheated oven for 30 minutes or until knife inserted in centre of cake comes out clean.
Cool win pans for 10 minutes and then turn out and cool on racks until completely cooled before decorating.
1/16 of the cake before decoration and icing has 2.5 net carbs
© 2017 Diane Rolfe ALL RIGHTS RESERVED
The oat fibre can be substituted with 1/4 cup more almond flour. The ricotta can be exchanged for sour cream or plain Greek yogurt.
ReplyDeleteIs there a recipe for the icing?
ReplyDeleteHi Brenda
DeleteThe icing in this case was whipping cream. Look at the next recipe for Strawberry Shortcake. The recipe is there.
Hi, how much is in a scoop of whey powder ? I do not buy protein powder , but I do have whey isolate powder .Thank You
ReplyDeleteEach scoop would be 1/3 cup.
ReplyDeleteHello! This looks delicious. I'm thinking of trying it for my son's birthday cake. Can you share how the cake held together when turning it out of the pans and decorating it? Does it slice and serve well? I don't have oat fiber so would sub more almond flour for that. Should I add a little xanthan gum, perhaps? Thank you so much!
ReplyDeleteYou do not need any xantham and you can substitute almond flour for the oat fibre from what I understand as one of my followers did just that.
ReplyDeleteI cant to be Remplace thé oat fibre by psyllium ? Thanks
ReplyDeleteHello Jessika, I do not think that would be a good replacement. I would just replace it with more almond flour instead.
ReplyDelete