March 30, 2016 By Leanne Vogel October 14, 2019
A light golden-yellow keto cake with a delightfully bright lemon zing! Single layer, dairy-free, egg-free, and keto cake with just 5 grams of carbs per serving.
So, I made a cake. A low-carb, keto cake. Totally free from sugar (I used xylitol because it doesn’t spike my blood sugar as crazily as other “sugar-free” options), eggs and nuts. If you’re familiar with coconut flour, you know that it’s incredibly difficult to make an egg-free coconut flour recipe work correctly. Coconut flour requires eggs 99.9% of the time. Or at least, that’s what I thought until I discovered the magic of a gelatin egg.
Yes, a gelatin egg. What’s a gelatin egg? It’s a mixture of gelatin and water that, when combined a specific way, acts exactly like an egg in baking and cooking. The key to making the perfect gelatin egg is in sprinkling the gelatin over the water in a saucepan and leaving it to sit at room temperature for 5 minutes before heating. As the gelatin sits in the water, it blooms, creating the perfect egg-like consistency once heated lightly.
If you’ve been reading Healthful Pursuit for awhile, you know that I adore gelatin for its quality, tastelessness, versatility, and availability. I use it in my daily keto Rocket Fuel Lattes, add to keto soups, keto stews, keto bone broth, make keto gummies with them, and now I make keto gelatin eggs!
Of all the gelatin I’ve tried (there have been a lot), I chose to share this one with you because of three solid reasons. The first, it tastes good. Or rather, it tastes like nothing at all. Second, it’s reasonably priced. And third, I know you can find it basically everywhere.
I recommend that everyone have a container of gelatin in their pantry, especially now that you can make keto eggs with it! Gelatin eggs are fabulous for keto cookies, keto pizza, keto cake, keto muffins… It’ll do just about everything you need it to do except for egg scrambles. That will not work. Let’s get to the full keto recipe, yes?
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This entry was tagged: coconut flour, coconut milk, dessert, eating high-fat, eating keto, eating low-carb, gelatin, high-fat cooking, high-fat recipes, keto, keto cooking, keto diet, keto life, keto recipes, ketosis, lemon, low-carb cooking, low-carb paleo, low-carb recipes, xylitol
Hi! I’m Leanne (RHN FBCS)
a Keto Nutritionist, host of The Keto Diet Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.