Back in the 70’s and 80’s, this was my mother-in-law’s favorite cake. While still living in her own home, she made it every year at Christmas. What didn’t get eaten at Christmas Eve dinner, was finished off with breakfast coffee Christmas morning. She always made hers with 1 c. chopped pecans, but I leave them out as my husband isn’t so fond of nuts. To be more authentic, you could substitute sour cream in for the heavy cream, but carbs will be a tad higher if you do. I don’t make desserts very often (not a fan) but I bake some for my husband, who, unlike me anymore, is willing to consume all those artificial sweeteners. This recipe is not suitable until the grains rung of Atkins OWL (Ongoing Weight Loss) carb ladder. Carbquick, much like Bisquick, has some flour in it, albeit specially processed to reduce the carb load. I order my Carbquick online, but some can find it locally, usually at health food stores.
INGREDIENTS:
2 T. granular Splenda
2 tsp. cinnamon
1 c. homemade Jennifer Eloff’s Splendid Low Carb Bake Mix
1½ c. CarbQuik bake mix
½ c. plain whey protein
2 T. golden flax meal
1 T. coconut flour
1 tsp. baking powder
½ c. + 2 T. erythritol
3 large eggs, beaten
3 T. sugar-free maple syrup
1/4 tsp. maple extract
4 T. melted butter, unsalted (for batter)
2 T. melted butter, unsalted (to drizzle on cake)
1 tsp. vanilla extract
liquid sweetener to equal 1/3 c. sugar (about 20 drops of Splenda®)
2 T. water
¼ c. + 1 T. heavy cream
DIRECTIONS: Preheat oven to 350º. PLEASE NOTE THIS IS NOT A FULL-SIZED 9″ CAKE. Grease an 8″ round, deep cake pan or 8″ round ceramic baking dish (the Corning “French” vegetable dish I used is 8″ in diameter, 3″ deep and the cake rose all the way to the top without overflowing). Mix 2 T. granular Splenda with cinnamon (and nuts, if using) on paper plate and set aside for now. In a large mixing bowl, measure and mix all the dry ingredients. In a separate mixing bowl, microwave melt the 4 T. butter. Beat in egg and add all other wet ingredients and whisk until fairly smooth. Stir wet ingredients into dry. Blend well. Drop approximately 1/3 of the batter onto bottom of baking dish by tablespoons sort of randomly. Sprinkle with about 1 T. of the cinnamon topping. Drop another layer of 1T. blobs of batter on top. Again sprinkle with about 1 T. cinnamon topping. Drop the final 1/3 of the batter on top in 1T. blobs and sprinkle with remaining cinnamon topping. Drizzle 2 T. melted butter across top of cake evenly. Pop into 350º oven and bake for about 30 minutes. Gently remove from oven and check for doneness with toothpick stuck in center. Mine took exactly 40 minutes. It is done when toothpick stuck in center comes out completely dry. Cool 5-8 minutes before tipping out onto serving platter. Can be enjoyed either warm or cooled.
NUTRITIONAL INFO: Makes 8 slices, each contains:
250 calories, 20.7 g fat, 14.23 g carbs, 9.96 g fiber, 4.27 NET CARBS (4.6 NC if you add 2 , oz. chopped pecans), 18.49 g protein, 218 mg sodium
Buttoni's Low-Carb Recipes 
This is my go to cake! Thanks for a great recipe!
I wonder what leaving how heavy cream with you.
??? I don’t understand what you are asking, Angelia. you sentence makes no sense.
Is this a moist cake?
I sure found it to be, Julie. I haven’t made it in awhile myself. Baked it probably 3-4 times and was always pleased.
Does coconut flour taste like coconut? I dislike taste of coconut and do not want to waste $$ and time making something that will have a coconut flavor – but several recipies using it look/sound good
No Linda. I use it all the time in several recipes. It will not have the coconut taste. When baking with coconut flour, you will notice that the # of eggs is more than normal. That is because it is a very ‘thirsty’ flour & needs it to be a successful cake/muffin. Good luck.
Coconut flour is VERY tricky to work with and sticking with tested recipes is the way to go. As Rosemary pointed out, it soaks up the moisture in a recipe like a sponge and if over used, will bake up a lovely, inedible “brick”. You have to increase eggs AND oil in a recipe that has much in it. Google cooking with coconut flour for some tips and guidelines on testing it. But coconut flour definitely does bring a nice volume and texture to come recipes, provided it is used in very small amounts IMO, which is what I do. Used minimally, it doesn’t make the final goods taste like coconut (which I’m also not so fond of). Used in large amounts, as in the Paleo Diet, it most definitely would have that taste you dislike, as well as producing denser baked goods. I won’t make anything with ALL coconut flour! Did it one time and had to throw it into the trash can immediately. A solid brick. When I read such recipes, I just move on, because I absolutely KNOW what the result is going to be and want no part of it.
Recipe has 1/2 + 2 Is that 1/2 cup?? Left it out because I dud not want cake too sweet!! Sweeteners are in so many places I could not determine.
Answered in your other question.
In the recipe it says 1/2 +2 tablespoons. So is it one half cup!!!! Really hard to figure out sweetener measurement!! So I did not put 1/2 of anything so I did not know what it was!!!! Cake is dry can you add more oil. Grandchild is diabetic but we do not count fat only carbs.
It should read 1/2 c. + 2 T. You can always add a little butter or oil, or another egg if you want it more moist. I don’t find it dry. Coconut flours vary WIDELY from brand to brand and that is called for in Jen’s Bake Mix recipe. The dryness may be your brand of coconut flour. One time I mixed a single serving cake with Honeyvillle Grains and the same recipe again with Let’s Do Organic coconut flour. I could not BELIEVE how much dryer one batter (and cake) was than the other, side-by-side! The different brands soak up the eggs and moisture (oil) differently. That may be what happened here.
Where do you get Jennifer’s Low-carb baking mix?
That’s a link in the recipe to take you to her bake mix recipe. Just click the link. I keep a batch made up all the time A VERY good mix, that one. No funny flavor at all. Always gives me great results.
I cannot use most sweeteners as they give me a headache. What would be the amounts to use Stevia in the Raw? I would like to bake more, but am unsure of how to convert.
It’s homemade. Just click the blue link in the recipe and it will take you there.
Hi, Peggy.
Does
“2 T. vegetable glycerine (or 2 T. more erythritol)”
mean
“OR 2 T. erythitol plus 2 T. more erythritol”
Please clarify. Thanks! I LOVE YOUR RECIPES!!!
Ann
It means if you can’t get the glycerine, add in 2 additional T. of erythritol instead of the glycerine. If I show something in parentheses by an ingredient, it means instead of that and that alone. That means yes, the 1/2 c. erythritol listed above and the 2T. shown here to replace the glycerine totals 10 T. erythritol for the cake.
I have subsequently removed the glycerine from this cake and increased the erythritol to compensate. I’m finding glycerine bothers my stomach. 🙂
This cake looks awesome!
LochAwe did you try it using all Jennifers mix and no carbalose?
How did it turn out?
I personally use carbalose and it doesn’t bother me. Seems to
give baked goods a finer texture, but I do usually mix with either Jennifer or Kevin’s mix depending on the application.
I am really enjoying reading your recipes Peggy. So glad that I ran across your blog!
Well Janet, I’m so glad you ran across my blog, too. I have nearly 500 recipes on the site now, so be sure you click on the “older posts” link at the bottoms of pages, or you’ll never see the ones buried in archives. I will tell you the search function is pretty accurate if you type in an ingredient. It will find any recipe with that ingredient in the name, ingredient list, or mentioned in the narrative as a possible variation. So if you’re wanting just recipes for one veggie or ingredient, that’s all it will bring up in the listing. 🙂
This looks really good. I think I’ll try Jennifer Eloff’s suggestion about substituting her Splendid Gluten-Free Bake Mix for the Carbquick.
Is the ¼ c. erythritol granulated or powdered? I have both. (Sorry if this is stated in the post and I missed it.)
I BUY granular, LochAwe, but I usually run it through the food processor a few seconds to powder it up a bit before baking with it. This extra step will usually prevent any graininess in the final product.