Low-Carb Yellow Cake
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Description
This keto-friendly cake is easy to make and super delicious. Low in carbs but great in flavor! Due to the almond flour, the finished texture is a bit crumbly.
Ingredients
- ½ cup butter
- ½ cup granular sucralose sweetener (such as Splenda®)
- 4 egg yolks
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup almond flour
- 4 teaspoons coconut flour
- ¼ cup heavy cream
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch cake pan.
- 2. Combine butter and sucralose in a mixing bowl; beat with an electric mixer until creamy. Add egg yolks and vanilla extract and mix well. Add in baking powder and salt.
- 3. Mix almond flour and coconut flour into the creamed butter mixture. Pour in heavy cream and mix until combined. Pour batter into the prepared pan.
- 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts
serving: 1 8-inch cake
calories: 228.8 kcal
carbohydrates: 5.6 g
protein: 4.6 g
saturated fat: 9.4 g
cholesterol: 127.2 mg
sodium: 251.7 mg
fiber: 2.4 g
sugar: 0.6 g
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