Gluten Free Low Carb Birthday Cake
Ingredients
Cake Ingredients
-
6
oz
unsalted butter, softened
-
¾
cup
low carb sugar (or Swerve Granulated)
-
2
large
eggs, cold
-
2 ½
teaspoon
vanilla
-
½
teaspoon
stevia glycerite (or stevia drops to taste)
-
1 ½
cup
almond flour
-
½
cup
coconut flour
-
⅓
cup
whey protein powder
-
1 ½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
xanthan gum
-
½
teaspoon
salt
-
¾
cup
buttermilk (cold)
-
3
large
eggs (cold)
Whipped Cream Ingredients
-
1
cup
heavy whipping cream
-
¼
cup
low carb powdered sugar (Swerve Confectioners)
-
1
teaspoon
fresh lemon zest (optional)
-
1/16
teaspoon
xanthan gum (about 3 small pinches)
Filling Ingredients
-
1
recipe
Sugar-free Raspberry Jelly (will use half of the recipe)
-
1
recipe
Sugar Free French Buttercream Frosting
Instructions
- Prepare the sugar-free raspberry jelly and French buttercream frosting ahead of time.
- Preheat the oven to 350°F and prepare two 6-inch cake pans with baking spray and parchment.
- Mix the dry ingredients in a bowl and cream the butter and sweeteners until fluffy.
- Add eggs and vanilla, mixing well before incorporating the dry ingredients in stages, alternating with buttermilk.
- Spread the thick batter evenly into the prepared pans and bake, adjusting the temperature during baking.
- Cool the cakes in the pans before transferring to a cooling rack.
- Once cooled, level the tops of the cakes and slice them in half horizontally.
- Assemble the cake by layering whipped cream, raspberry jam, and cake layers, frosting the top and sides with buttercream.
- Chill the cake before serving to set the frosting.
Nutrition Facts (estimated)
Servings
12
Calories
503
Total fat
45g
Total carbohydrates
8g
Total protein
13g
Sodium
532mg
Cholesterol
mg
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