Low Carb Lemon Velvet Cake
You've heard the phrase "You can't have your cake and eat it too".
That is telling someone that they can't have two good things that don't normally go together at the same time; well with this recipe, you CAN fit this cake (slice or 2) into your keto macros and not sabotage your fat loss efforts!
This recipe is great for those who want a nice little treat without a ton of calories like most "keto friendly" recipes. This is even a great dessert to fit into your PSMF (Protein Sparing Modified Fast) diet.
Makes 8 generous slices.
1.9 grams fat
2.8 grams net carbs (4.1 total carbs and 1.3g fiber)
32 grams protein
Macros don't include lemon decorations 😎
Protein Lemon Velvet Cake
4 scoops of Ketogenics Vanilla Cupcake Iso-Whey Protein powder (can also use the Zero Carb Unicorn Vanilla protein)
1 tsp coconut flour
1 pouch sugar free Lemon Jello powder
1/2 cup hot water for dissolving Jello
1/2 tsp salt
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp turmeric for color
Grated peel of 1 lemon – Keep some for decorating the cake
2 1/4 cups egg whites (liquid egg whites are easy to use here)
Dissolve 1 pouch of lemon sugar free Jello powder into 1/2 cup of hot water and let cool.
Whip egg whites into stiff peaks.
Mix all dry ingredients well and fold into egg whites slowly.
Add Jello mixture.
Pour into 2 Nine inch pans and bake at 350F for about 20 minutes.
2 scoops Vanilla Whey Protein
2.5cups of 0% Fat low carb Greek yogurt
Add water to thin if desired.
Dissolve 1 pouch Lemon Sugar Free Jello Powder into 1/2 cup hot water and let cool. Whip egg whites to stiff peaks.
Mix all dry ingredients well, and fold into egg whites slowly.
Add Jello mixture.
Pour into 2 - 9inch pans and bake at 350F for about 20 minutes.
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