Low carb cake recipe

1 cup coconut flour
1/2 cup almond flour
1 cup almond milk
1 1/2 cups coconut milk
12 eggs
24 packets splenda
3 tablespoons baking powder
2-3 tsp almond extract (flavor)
2-3 tsp lemon extract
(I have altered this to be more cake like by adding vanilla extract instead)



I've made this into muffins and in a 9 x 13 cake pan.

It takes a long time to cook, even as muffins. The muffins about 35 or more minutes at 350. The cake pan more like 45 -60 minutes. I don't really time things, I just kind of check on them every ten or fifteen minutes. Cook it until the top is dry dry and a little bit brown, not much. But don't under cook it or the center will be spongy.

Strangely enough this taste better after a day in the fridge. Because of all of the eggs I put it in the fridge. It is kind of crumbly like corn bread in a way. It is really good with lots of butter, and I mean LOTS of butter! Yum yum!


For pancakes I would half the recipe and add extra milk-ness until the consistency of pancake batter.

Don't worry about coconut milk vs almond milk. Just use 2 1/2 cups of any combo of almond or coconut milk, or just one or the other. Don't worry about the almond flour if you don't have it.

I got this recipe from my sister and it is pretty good. I miss cake like crazy! Taking chromium picolinate (500 mcg with meals 3 times per day) and cinnamon (1,000 mg once per day with biggest meal) has helped a lot with carb cravings. I can even watch Cake Boss again without a major craving. Good luck!!!