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Here is a cake that is not only Gluten Free (as long as you get the Gluten Free ingredients of course) but it is also low carb and keto friendly.
I dont have any photos or a video of this yet, but I will be making a video of this soon, and it is very easy to make. It does not rise like a traditional cake will as there is no yeast in this, but it is still good. I am not a big coconut fan at all, and I have no problem eating this

Ingredients:

• 1/2 cup coconut flour (may want to sift it)
• 1/8 teaspoon salt
• 5 eggs, save 3 whites on the side
• 1/2 cup olive oil
• 1/2 cup Splenda, sucralose, stevia or Erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon butter
• 1/4 teaspoon baking soda

Directions In a bowl , mix the coconut flour, salt, baking soda, and splenda (sucralose or stevia). Mix until no clumps are left. Combine the olive oil, vanilla extract, butter, 3 eggs yolks and 2 eggs until well blended. Combine the dry ingredients with the wet ingredients.
Beat the remaining egg whites with a Kitchen Aid Mixer or a handheld mixer into soft peaks and gently blend them into the batter.
Grease an 8 inch cake pan
Place a piece of parchment paper in the bottom
Pour the batter into the prepared cake pan. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a tooth pick inserted into the center comes out clean. Let cool 10 minutes before taking it out of the pan. Let it cool for 1 hour before frosting it.

Frosting : 

• 3/4 cup heavy whipping cream chilled
• 8 oz. neufchatel cheese softened
• 1/2 cup Splenda, sucralose or stevia
• 3 tsp vanilla extract

Whip the cream until stiff. In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda and vanilla. Combine and mix lightly.

This entry was posted on January 10, 2017 at 10:20 AM and has received 915 views. There are currently 0 comments. Print this entry.