Want keto cake without using almond flour? Try our recipe using Panda Flour®!
Panda Flour® Cakes: Vanilla, Chocolate, Lemon & Carrot Cake
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Panda Flour® Cakes: Vanilla, Chocolate, Lemon & Carrot Cake
Rated 1.9 stars by 7 users
Author:
Keto Fitness Club
Want keto cake without using almond flour? Try our recipe using Panda Flour!
Looking for ready-made Panda Cakes? Click here.
Standard Recipe
Makes 12 portions - each portion contains:
139 Calories / 11.8g Fat / 2.0g Carbohydrates / 3.1g Protein / 3.9g Fibre
As with all UK labels, the carb values above are already 'net carbs'.
Chocolate Cake
Makes 12 portions - each portion contains:
160 Calories / 13.6g Fat / 2.2g Carbohydrates / 4.1g Protein / 4.3g Fibre
As with all UK labels, the carb values above are already 'net carbs'.
Carrot Cake
Makes 12 portions - each portion contains:
177 Calories / 15.5g Fat / 3.2g Carbohydrates / 3.8g Protein / 4.2g Fibre
As with all UK labels, the carb values above are already 'net carbs'.
Ingredients
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65g Panda Flour
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120g Sweetener (Erythritol & Stevia or Erythritol & Monkfruit blend)
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25g Baking Powder
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5 Eggs (medium is best)
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150g Soured Cream (alternatives: Greek or Greek-style yogurt, or Creme Fraiche)
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95g Olive Oil (alternatives: melted unsalted butter or cooking coconut oil)
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20g Vanilla Extract
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For lemon cake: Juice & Zest from 3 lemons
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For chocolate cake: 45g Cocoa Powder + 50g Cream, Water or Milk (additional to the other wet ingredients)
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For carrot cake: 140g Grated Carrots + 70g Chopped Pecans (add these to the mix after combining the wet & dry ingredients together)
Optional additions
Directions
Preheat the oven to 180°C.
Mix dry ingredients together in a large mixing bowl.
In a separate bowl, mix together the wet ingredients.
Once combined, pour the wet ingredients into the bowl of dry ingredients. Use a whisk to start combining them, then switch to a spatula as the mix thickens.
Once there are no more lumps in the mix, transfer it to a baking tin lined with greaseproof baking paper or individual silicone cupcake cases. We portioned this mix into a 7” cake tin and 8 small silicone cupcake cases.
Bake for 20-30 minutes until the cake is firm to touch.
Store cakes for up to 4 days in the fridge, or freeze.
