Vanilla Keto Cake

It's been about two weeks since I made the Vanilla Keto Cake.  If you read my last blog post, you saw that it started out as this post; but I got a little sidetracked.

Hardcore keto peeps will most definitely disagree with ketofied dessert-which I mentioned in my previous post.  But, presently I am doing dirty keto and greatly appreciate desserts.

I find inspiration for recipes from many different places.  This recipe is from Keto Connect.  If you have been researching keto or doing keto for any period of time you may have heard of them.  If not, check them out!  I follow them on YouTube and it is really the only keto channel I watch consistently.   They made a cake similar to this one.  When I made it I changed the recipe a bit.  The original recipe called for baking in a bundt pan.  I don't have one, but have a Mickey Mouse Wilton cake pan-thats what I used.

Here is the recipe:

1 1/2 cups vanilla protein powder
1 cup almond flour
5 large eggs
1/2 cup butter
1/2 cup golden sugar
2 tsp baking powder
1/4 tsp pink salt
1/2 cup of unsweetened vanilla almond milk

1. Preheat the oven to 350
2. Spray your pan with a non-stick oil-make sure it has NO flour in it
3. Make sure the butter is very soft or melted and add eggs, almond milk, baking powder, and pink salt-mix with a hand mixer
4. Add protein powder, golden sugar,  and almond flour-blend well
5. Pour cake batter into pan and place in preheated oven 
6. Cooking times greatly vary.  Start30 minutes and add as needed
7. You know it's done when you put a toothpick into the center and it comes out clean

The reason that cooking times vary is because you can use pretty much any type of pan you want.  I might even suggest you use a mini cupcake pan because that will give you a single serving of the cake without having to worry about cutting it into specific sized pieces.  I was able to cut my cake into 20 pieces which makes each serving just under 2 carbs.  That's pretty great.

The cake is sweet enough for me to eat by itself, but my husband likes to eat it with sour cream frosting.  So, that means he adds some form of Splenda to his sour cream and puts it on top of the cake.  That will up the carbs a tad.  If you track macros this is really a manageable dessert to add into your day.  Plus, it can actually be way more manageable if you use a no carb protein powder.  I made this on the spur of the moment-which I do very often, especially when baking-so I used a protein powder I had on hand.

I'm not linking the protein powder I used because I don't recommend using it.  The ingredients are not the best (now that I am more educated about ingredients.)  Keep an eye out for fillers and insulin spiking ingredients like maltodextrin when shopping for protein powders.

This cake tastes great warm!  It got a great crust around the edges.  We stored it in the fridge after it cooled and it did loose the crispiness, but also still tasted yummy.

Do you think you will try this recipe?  Will you change it up somehow?