Low-Carb Yellow Cake recipe

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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

Nutrition Info

228.8 calories
carbohydrate: 5.6 g
cholesterol: 127.2 mg
fat: 21.7 g
fiber: 2.4 g
protein: 4.6 g
saturatedFat: 9.4 g
servingSize: -
sodium: 251.7 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 8-inch cake

Recipe Note

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.

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