Ingredients
Liquids
4 large or 5 medium eggs, beaten well
1 cup (2 sticks) of melted butter
1/2 cup sour cream
1/2 cup heavy cream
1 tbsp cider vinegar (white will work)
Dry ingredients
1 tsp baking soda
1.5 tsp baking powder (aluminum free)
1 tsp salt
1 cup sweetener of choice – I prefer a monk fruit/allulose combo
1 cup Isopure Whey Protein Isolate
2 cups almond flour, finely ground (not almond meal)
An additional stick of butter for baking dish.
Preheat oven to 300. Place the 3rd stick of butter in a 9×13 baking dish and put into the oven to melt while oven is preheating. In large mixing bowl, add eggs in low/medium speed and mix while melting butter. Gradually add all liquid ingredients and mix well. Continue adding dry ingredients while mixing slowly.
Once butter is melted, remove dish from oven and pour batter into heated dish. Bake at 300 for 35 minutes. When the cake is actually done, it shouldn’t really jiggle much in the middle. Top typically browns really well BEFORE the inside is done, so monitor closely during the last 10-12 minutes. The top also typically will bubble just a bit and as the cake cools, that bubble will settle onto the rest of the cake; this is a normal reaction.
Here’s the link to my FB Live, discussing the recipe: https://www.facebook.com/JoyfulHeartHealthCare/videos/296521943356130/
Macro breakdown for 30 pieces
I know the typical 9×13 cake is cut into 24 pieces, but this cake is REALLY rich, so I HIGHLY suggest you make these pieces just a bit smaller; cut 5 across and 6 down for these macros.
Protein 11 g
Carbs 10
Fat 20
If you add the glaze, recipe below, the macros will change slightly.
1/2 cup powdered erythritol
1/3 cup melted butter
3 tbsp water
2 tsp vanilla or any flavoring of your choice
You can also choose to use a shot of liquor — we have used bourbon.
Mix well and brush over cake; I usually use a toothpick to punch holes into the cake prior to brushing holes in the cake before brushing the glaze over. Let set for an hour or 2 before serving.
This cake is great served as a coffee cake, similar to a pound cake; you might choose to top with blueberries and/or whipped cream. It might be used as a base for a strawberry shortcake.
While this is called a “keto” cake, you can see by the macros, it technically it not a true keto food. To fit into a keto eating plan, the carbs technically should be a good bit lower than protein. The fats in this cake ARE approximately double the protein, which is a good ratio. While the carbs in this cake are not grains or inflammatory, they can still raise glucose, which can raise insulin, which still store fat and trigger inflammation per normal body processes. That said, this cake can be used to be an OCCASIONAL and guilt-free treat for a holiday or birthday. It should NOT become a daily part of a low carb eating plan, however, because of the information I’ve previously provided.
If you make this cake and make any edits to it, feel free to post some pictures on the Joyful Heart Health Care Facebook page for us all to see!
