Best 2 Are You Kidding Me Cake Gluten Free Low Carb Recipes

Are You Kidding Me Cake: A Low-Carb, Gluten-Free Delight for Health-Conscious Bakers

Indulge in a guilt-free treat with the Are You Kidding Me Cake, a revolutionary dessert that caters to those with dietary restrictions and a sweet tooth. This low-carb, gluten-free cake is a testament to the fact that healthy eating and delectable taste can coexist. Prepare to be amazed by its moist, fluffy texture and rich flavor that will leave you questioning if it's truly a health-conscious choice. Dive into the collection of recipes provided, each offering a unique twist on this remarkable cake, from a classic vanilla option to a decadent chocolate indulgence. Embark on a culinary journey that proves healthy desserts can be both satisfying and enjoyable.

Check out the recipes below so you can choose the best recipe for yourself!

THE BEST LOW CARB KETO POUND CAKE RECIPE

The Best Low Carb Keto Pound Cake Recipe image

This easy low carb keto pound cake recipe is moist, rich and buttery, with just 3g net carbs per slice! Almond flour pound cake tastes like the real deal, using 7 ingredients and 10 minutes prep.

Provided by Maya Krampf

Categories Dessert

Time 55m

Number Of Ingredients 8

Ingredients

1 cup Unsalted butter ((softened; 2 sticks))
2/3 cup Besti Monk Fruit Allulose Blend
4 large Eggs ((at room temperature))
1/2 tbsp Vanilla extract
2 1/2 cups Wholesome Yum Blanched Almond Flour
1/2 tbsp Baking powder
1/4 tsp Sea salt
1/2 tsp Xanthan gum ((optional, but recommended for structure))

Steps:

Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don't dump) it evenly over the batter and beat in at low speed until just combined.
Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.

Nutrition Facts : Calories 295 kcal, Carbohydrate 5.5 g, Protein 7.3 g, Fat 28.6 g, SaturatedFat 10.2 g, Cholesterol 102.7 mg, Sodium 211.3 mg, Fiber 2.6 g, Sugar 1 g, ServingSize 1 serving

SUGAR-FREE LOW CARB SPONGE CAKE

Sugar-Free Low Carb Sponge Cake image

Provided by Brenda Bennett | Sugar Free Mom

Categories Dessert

Time 50m

Number Of Ingredients 12

Ingredients

9 eggs (separated)
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1 tsp vanilla liquid stevia
1 tbsp lemon zest
1/4 cup coconut flour (I used Bob's Red Mill)
1/4 cup vanilla protein powder (I used Jay Robbs, 1 scoop)
1/2 cup Swerve confectioners sugar- free sweetener
1/2 tsp baking soda
1/2 tsp salt
4 tbsp butter (melted and cooled)
optional toppings: fresh sugar-free whipped cream and berries

Steps:

Grease an 8 inch spring form pan and preheat oven to 350 degrees.
Place your egg whites and cream of tartar in a stand mixer and mix until stiff peaks form. Set aside.
Place your yolks in another bowl and whisk with vanilla extract, liquid stevia and lemon zest.
In another bowl whisk together the remaining dry ingredients.
Combine the yolks and dry ingredients together until smooth.
In small portions a little at a time, fold the egg whites into the yolk and flour mixture, be careful not to over mix and deflate your egg whites.
Drizzle the melted, cooled butter on the side of the bowl to slowly fold it into the batter.
Pour batter into pan and bake 30 minutes or until golden on top and a toothpick in center comes out clean.
Allow to cool completely before removing and adding optional toppings.
Keep refrigerated.

Nutrition Facts : ServingSize 1 slice, Calories 107 kcal, Carbohydrate 1.9 g, Protein 7.3 g, Fat 7.1 g, SaturatedFat 2.9 g, Cholesterol 145 mg, Sodium 133 mg, Fiber 1 g

Tips:

Use almond flour and coconut flour: These gluten-free, low-carb flours provide a great alternative to wheat flour and help keep the cake moist and delicious.
Add a sweetener of your choice: This recipe calls for a sugar substitute, but you can use honey, maple syrup, or any other sweetener you prefer.
Don't overmix the batter: Overmixing can make the cake tough, so mix just until the ingredients are well combined.
Bake the cake in a preheated oven: This helps ensure that the cake bakes evenly.
Let the cake cool completely before frosting: This will help prevent the frosting from melting.

Conclusion:

This gluten-free, low-carb cake is a delicious and satisfying treat that can be enjoyed by people with dietary restrictions. With its moist texture and rich flavor, this cake is sure to be a hit. So next time you're in the mood for a sweet treat, give this recipe a try. You won't be disappointed!