7 Easy Dessert To Make low carb Cake Recipes

by eatwoo.com 20 August 2019, 15:41 1.2k Views

7 Easy Dessert To Make low carb Cake Recipes

7 Easy Dessert To Make low carb Cake Recipes: It doesn’t matter if you’re a chocolate lover or a cheesecake fan, you can make your weight loss journey a little sweeter with the help of these easy Desserts To Make low carb Cake Recipe, these healthy dessert recipes are the perfect snack to eat.

1- MINI NO-BAKE LEMON CHEESECAKES

Yield: 6 mini cheesecakes (1 per
serving)

Prep
Time: 20 minutes

Cook
Time: —

Inactive
Time: 2 hours

Placing
individual servings of cheesecake in cupcake liners makes them easy to bake,
easy to serve, and easy to clean up!

CRUST:

½ cup blanched almond flour

2 tablespoons powdered erythritol-based
sweetener

⅛ teaspoon salt

2 tablespoons unsalted butter,
melted

FILLING:

6 ounces cream cheese (¾ cup),
softened

¼ cup plus 1 tablespoon powdered
erythritol-based sweetener

¼ cup heavy whipping cream, room
temperature

2 teaspoons grated lemon zest

2 tablespoons fresh lemon
juice

½ teaspoon lemon extract

Natural yellow food coloring
(optional)

SWEETENER
OPTIONS:

A powdered bulk sweetener is your best
bet for this recipe.

TO MAKE THE
CRUST:

1. Line a standard-size muffin pan with 6
silicone or parchment paper liners.

2. In a medium bowl, whisk together the almond
flour, sweetener, and salt. Stir in the melted butter until the mixture begins
to clump together.

3. Divide the crust mixture among the prepared
muffin cups and press firmly into the bottoms.

TO MAKE THE
FILLING AND ASSEMBLE:

4. In a medium bowl, beat the cream cheese with
an electric mixer until smooth. Beat in the sweetener until fully
incorporated.

5. Beat in the cream, lemon zest, lemon juice,
and lemon extract until smooth. If desired, add yellow food coloring just a drop
or two at a time until a lemon-yellow color is achieved.

6. Divide the filling mixture among the prepared
muffin cups, filling each cup almost to the top, and smooth the tops. Tap the
pan firmly on the counter to release any air bubbles.

7. Place the muffin pan in the freezer until the
filling is firm, about 2 hours. Peel the parchment or silicone liners away from
the cheesecakes and place in the refrigerator until ready to serve.

NUTRITIONAL INFORMATION

SERVING
SUGGESTION: Garnish with a little Whipped
Cream and some lemon slices and grated lemon
zest.

STORAGE
INSTRUCTIONS: Keep the cheesecakes
refrigerated for up to a week or wrap them individually and freeze for up to a
month.

MINI NO-BAKE LEMON CHEESECAKES

2- TIRAMISU SHEET CAKE

Yield: One 11 by 17-inch cake (20
servings)

Prep
Time: 25 minutes

Cook
Time: 22 minutes

Please don’t
look at this long ingredient list and multi-step process and panic. I promise
that this is an incredibly easy cake to put together. But it’s also a great one
for serving a large party and makes a perfect special-occasion
dessert.

CAKE:

2 cups (200g) blanched almond
flour

¾ cup granulated erythritol-based
sweetener

⅓ cup (37g) coconut flour

⅓ cup unflavored whey protein
powder

1 tablespoon baking powder

½ teaspoon salt

¾ cup unsweetened almond milk

½ cup (1 stick) unsalted butter, melted
but not hot

3 large eggs

1 teaspoon vanilla extract

¼ cup espresso or strong brewed coffee,
cooled

1 tablespoon dark rum
(optional)

MASCARPONE
FROSTING:

8 ounces mascarpone cheese,
softened

4 ounces cream cheese (½ cup),
softened

½ cup powdered erythritol-based
sweetener

1 teaspoon vanilla extract

½ to ⅔ cup heavy whipping cream, room
temperature

GARNISH:

1 tablespoon cocoa powder

1 ounce sugar-free dark
chocolate

TO MAKE THE
CAKE:

1. Preheat the oven to 325°F and thoroughly
grease an 11 by 17-inch sheet pan.

2. In a medium bowl, whisk together the almond
flour, sweetener, coconut flour, protein powder, baking powder, and salt. Add
the almond milk, melted butter, eggs, and vanilla extract and whisk until
smooth.

3. Spread the batter in the greased sheet pan
and smooth the top. Bake for 18 to 22 minutes, until the edges are golden brown
and the cake is set. Remove from the oven and let cool in the pan.

4. In a small bowl, combine the espresso and
rum, if using. Brush over the cooled cake.

TO MAKE THE
FROSTING:

5. In a large bowl, beat the mascarpone and
cream cheese with an electric mixer until smooth. Beat in the sweetener and
vanilla extract.

6. Add ½ cup of the cream and beat until smooth.
Add more cream as needed to thin the frosting to a spreadable consistency.
Spread the frosting over the cooled cake.

TO GARNISH THE
CAKE:

7. Dust the top of the cake with the cocoa
powder. Grate the dark chocolate over the top.

NUTRITIONAL INFORMATION

STORAGE
INSTRUCTIONS: This cake should be stored in
the fridge and will last for up to 5 days. It’s best served at room
temperature.

TIP: The cake portion
of this recipe is pretty standard. If you omit the coffee and rum, it becomes a
basic yellow sheet cake. Feel free to frost it with anything you
like!

SWEETENER
OPTIONS:

The frosting really relies on a powdered
bulk sweetener for the best consistency. The cake can be sweetened with your
preferred sweetener.

TIRAMISU SHEET CAKE

3- SLOW COOKER CHOCOLATE CAKE

Yield: 10 servings

Prep
Time: 10 minutes

Cook
Time: 2½ hours

If you’ve
never baked in a slow cooker before, you are in for a treat. It results in an
incredibly moist cake that is so dense and rich that it needs no frosting. This
cake doesn’t come out of the slow cooker in one piece, so be prepared to serve
it like a snack cake, in individual slices.

1 cup plus 2 tablespoons (113g) blanched
almond flour

½ cup granulated erythritol-based
sweetener

⅓ cup cocoa powder

1½ teaspoons baking powder

¼ teaspoon salt

3 large eggs

6 tablespoons (3/4 stick) unsalted
butter, melted but not hot

⅔ cup unsweetened almond milk

¾ teaspoon vanilla extract

⅓ cup sugar-free chocolate chips
(optional)

Special
equipment:

6-quart slow cooker

SWEETENER
OPTIONS:

You can get away with using any
sweetener you like in this cake.

1. Grease the insert of a 6-quart slow cooker
well. You can use a smaller slow cooker, but your cake will take longer to cook
through.

2. In a medium bowl, whisk together the almond
flour, sweetener, cocoa powder, baking powder, and salt. Using a rubber spatula,
stir in the eggs, melted butter, almond milk, and vanilla extract until well
combined, then stir in the chocolate chips, if using.

3. Pour the batter into the greased slow cooker
and cook on low for 2 to 2½ hours. It will be gooey and like a pudding cake at 2
hours, and more cakey and cooked through at 2½ hours.

4. Turn off the slow cooker and let the cake
cool for 20 to 30 minutes, then cut into pieces and serve warm.

DAIRY-FREE OPTION: Use
avocado oil or melted coconut oil in place of the butter.

SERVING
SUGGESTION: This cake is good on its own,
but if you want to gild the lily, try some Whipped Cream, Vanilla Bean Semifreddo, or Chocolate Peanut Butter Sauce .

STORAGE
INSTRUCTIONS: This cake will last for up to
5 days in the fridge.

NUTRITIONAL INFORMATION

SLOW COOKER CHOCOLATE CAKE

4- FUNFETTI MUG CAKES

Yield: 2 cakes (1 per serving)

Prep
Time: 5 minutes (not including time to make sprinkles)

Cook
Time: 20 minutes

These mug
cakes are so fun and easy, but I found that they had a better consistency when
baked rather than microwaved. That said, you can easily pop them in the
microwave, too.

½ cup (50g) blanched almond
flour

2 tablespoons granulated
erythritol-based sweetener

½ teaspoon baking powder

Pinch of salt

1 large egg white

2 tablespoons unsalted butter, melted
but not hot

1 tablespoon water

½ teaspoon vanilla extract

1 tablespoon Coconut Sprinkles

SWEETENER
OPTIONS:

Feel free to sweeten this cake with your
preferred sweetener.

1. Preheat the oven to 350°F and grease two
4-ounce ramekins or ovenproof mugs.

2. In a medium bowl, whisk together the almond
flour, sweetener, baking powder, and salt. Stir in the egg white, melted butter,
water, and vanilla extract until well combined.

3. Stir in the coconut sprinkles and divide the
batter evenly between the ramekins. Bake for 18 to 20 minutes, until the tops
are golden and the cakes are set to the touch.

4. Let cool for 5 minutes, then eat straight
from the ramekins or flip each cake out onto a plate to serve.

DAIRY-FREE OPTION: Use
avocado oil or melted coconut oil in place of the butter.

MICROWAVE
INSTRUCTIONS: Use microwave-safe ramekins or
mugs and microwave on high power for 1 to 2 minutes, until the cakes have puffed
up and are firm to the touch.

SERVING
SUGGESTION: Top with a little Whipped Cream and a few more coconut
sprinkles.

FUNFETTI MUG CAKE

NUTRITIONAL INFORMATION

FUNFETTI MUG CAKES

5- DUTCH BUTTER CAKE

Yield: One 9-inch cake (8 servings)

Prep
Time: 15 minutes

Cook
Time: 30 minutes

Inactive
Time: 1 hour

This is a
dessert with an identity complex. It’s a low-carb version of the classic Dutch
boterkoek, but it’s not really like a cake. It’s more
like a rich buttery cookie baked in a pie pan. But hey, who am I to judge? If
they call it a cake, I will call it a cake, too.

⅔ cup powdered erythritol-based
sweetener

½ cup (1 stick) unsalted butter,
softened

1 teaspoon almond extract

1 large egg, lightly beaten,
divided

1½ cups (150g) blanched almond
flour

½ teaspoon baking powder

½ teaspoon salt

1 tablespoon sliced almonds

Sweetener
options:

This cake relies on a powdered bulk
sweetener for the right consistency.

1. Preheat the oven to 350°F and grease a 9-inch
glass or ceramic pie pan.

2. In a large bowl, beat the sweetener, butter,
and almond extract with an electric mixer until well combined. Add all but 2
teaspoons of the egg and beat in. Add the almond flour, baking powder, and salt
and beat until just combined. The batter will be quite thick.

3. Spread the batter in the greased pie pan and
smooth the top. Brush the remaining egg over the top. Sprinkle with the sliced
almonds or arrange the almonds in a decorative pattern.

4. Bake the cake for 25 to 30 minutes, until
puffed and golden brown. It will still be very soft.

5. Remove from the oven and let cool completely
in the pan. Refrigerate for at least 1 hour to firm up if you want to cut the
cake into proper slices. It’s also wonderful scooped out of the pan like a gooey
butter cake.

SERVING
SUGGESTION: Top with Whipped Cream, if desired.

STORAGE
INSTRUCTIONS: After the initial chilling,
this cake can stay out on the counter for up to 3 days. It can also remain in
the fridge for up to 5 days.

DUTCH BUTTER CAKE

NUTRITIONAL INFORMATION

DUTCH BUTTER CAKES

6- ORANGE CARDAMOM BUNDT CAKE

Yield: One Bundt cake (12 servings)

Prep
Time: 10 minutes

Cook
Time: 50 minutes

A fluted or
decorative pan goes a long way toward making your cakes look elegant from the
get-go. But don’t panic if you don’t have a Bundt pan; a 9-inch round cake pan
will do just fine, and the powdered sweetener will make it look
pretty.

3 cups (300g) blanched almond
flour

⅔ cup granulated erythritol-based
sweetener

¼ cup egg white protein
powder

1 tablespoon ground cardamom

2 teaspoons baking powder

½ teaspoon salt

3 large eggs

½ cup avocado oil

¼ cup water

2 tablespoons grated orange
zest

¼ cup fresh orange juice

1 teaspoon orange extract

½ teaspoon vanilla extract

Powdered erythritol-based sweetener, for
dusting

SWEETENER
OPTIONS:

A bulk sweetener will give this cake a
better consistency.

1. Preheat the oven to 325°F and thoroughly
grease a 10- to 12-cup Bundt pan.

2. In a large bowl, whisk together the almond
flour, granulated sweetener, protein powder, cardamom, baking powder, and
salt.

3. Using a rubber spatula, stir in the eggs,
oil, water, orange zest, orange juice, and extracts until well combined. Scoop
the batter into the greased Bundt pan and smooth the top.

4. Bake the cake for 40 to 50 minutes, until
golden brown and firm to the touch. Let cool in the pan for 15 minutes, then
gently loosen with a rubber spatula and flip out onto a wire rack to cool
completely.

5. Dust with powdered sweetener before
serving.

STORAGE
INSTRUCTIONS: This cake will be fine on the
counter for 2 or 3 days but should be refrigerated after that. It will last for
about a week in the fridge. If you wrap it up tightly, it can be frozen for up
to a month.

TIP: The egg white
protein powder isn’t absolutely necessary, but it helps the cake rise and hold
its shape better. If you don’t need to be dairy-free, you can use whey protein
powder instead. You can also try using ½ teaspoon xanthan gum to help the cake
hold together without any protein powder.

NUTRITIONAL INFORMATION

ORANGE CARDAMOM BUNDT CAKE

7- PUMPKIN SPICE MUG CAKES

Yield: 2 cakes (1 per serving)

Prep
Time: 3 minutes

Cook
Time: 2 minutes

Pumpkin is
so closely associated with fall, but the truth is that it’s delicious any time
of year. I always stock up on a few extra cans of pumpkin puree so I can enjoy
it year-round. These easy flourless mug cakes are dense and moist, rather like
pumpkin pie filling, so they should be eaten right out of the
mugs.

¼ cup pumpkin puree

3 tablespoons powdered erythritol-based
sweetener

1 tablespoon avocado oil or melted
coconut oil

1 tablespoon coconut flour

¼ teaspoon pumpkin pie spice

¼ teaspoon vanilla extract

1 large egg

SWEETENER
OPTIONS:

Any sweetener will work in this
recipe.

1. In a medium bowl, whisk all of the
ingredients together until well combined. Divide the batter between two 4-ounce
microwave-safe ramekins or mugs.

2. Microwave on high power for 1 to 2 minutes,
until the cakes are puffed and just set. Serve immediately.

SERVING
SUGGESTION: Just like pumpkin pie, these
cakes are divine with a little Whipped Cream or Coconut Whipped Cream . Sprinkle with ground cinnamon or pumpkin pie
spice, if desired.

NUTRITIONAL INFORMATION