Low Carb Flax Cake Recipes

LOW CARB FLAX CAKE

Low Carb Flax Cake image

Make and share this Low Carb Flax Cake recipe from Food.com.

Provided by zevy2688

Categories < 15 Mins

Time 2m

Yield 1 muffin, 1 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon vanilla protein powder
1 tablespoon flax seed meal
1/4 teaspoon baking soda
2 teaspoons Splenda sugar substitute
1/4 cup egg white
1 teaspoon vanilla extract

Steps:

In a coffee mug mix all the dry ingredients, and stir with a fork until well blended.
Add egg whites, melted butter and vanilla to dry ingredients.
Blend with a fork until well blended.
Cook in Microwave on high for 1 minute. When done, turn cake out onto a plate, cut in half and top with jelly.

Nutrition Facts : Calories 81.1, Fat 3.1, SaturatedFat 0.3, Sodium 418, Carbohydrate 3, Fiber 1.9, Sugar 1.1, Protein 7.9

KETO HERSHEY'S CHOCOLATE FLAXSEED FLOUR CAKE

Keto Hershey's Chocolate Flaxseed Flour Cake image

A recipe for low carb chocolate flaxseed flour cake

Provided by Hilda Solares

Categories Low Carb Keto Cakes

Time 35m

Number Of Ingredients 14

Ingredients

1/4 cup coconut oil
1/4 cocoa powder
1 tsp instant coffee granule
1 cup golden flaxseed meal
2 tablespoons of coconut flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 eggs
1 cup of sugar substitute
1/2 tsp vanilla extract
1 cup almond milk or coconut milk
1/4 cup of warm water
8 tbsp confectioners erythritol to dust over the top of the cake after baking.

Steps:

Preheat oven to 350F
Grease a 9-inch round cake pan or a 9x9 square pan.
In a small saucepan, melt coconut oil over low heat.
Whisk in cocoa powder and instant coffee and set aside.
In a small bowl, mix together flaxseed meal that has been measured and sifted, coconut flour, baking soda, baking powder, and salt.
Using an electric mixer, beat the eggs, vanilla extract and sugar substitute until well combined.
Add coconut oil /cocoa mixture to eggs and beat until well combined.
Next add flaxseed meal to the mixture and beat on low until well incorporated.
Then add almond or coconut milk, water and combine until fully mixed.
Allow batter to sit for 5 minutes then stir one last time before adding the batter to the greased baking pan.
Bake the cake for 25-30 minutes or until an inserted toothpick comes out clean.
Allow the cake to fully cool then sprinkle the confectioners sugar to the surface of the cake.
Store cake in the refrigerator for 5 days or freeze for up to 3 weeks.

Nutrition Facts : Calories 155 calories, Carbohydrate 5.2 grams carbohydrates, Fat 13.9 grams fat, Fiber 2.9 grams fiber, Protein 4.5 grams protein, SaturatedFat 8.4 grams saturated fat, ServingSize 1, Sugar 1.9 grams sugar

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