Update 2/18/19: Welcome to KetoCook! I have been developing ketogenic recipes since 2010 for my daughter who successfully manages Dravet’s Syndrome (epilepsy) with the ketogenic diet. You will find most of the recipes on this site make 1 serving. This is because her version of the ketogenic diet is so strict, nutritional requirements are met to the gram using a software program called the KetoDietCalculator. Please feel free to multiply the recipe quantities to make larger servings. I am also in the process of adding standard measurements to many of the recipes, but this takes time! You can find many more recent keto recipes I have developed at the Charlie Foundation. It has been one of the biggest honors of my life to work with Jim Abrahams and continue the mission of the Charlie Foundation by developing and photographing recipes, writing eBooks and managing their social media outlets. I also consult with Cambrooke Therapeutics on their KetoVie Cafe line of prepared ketogenic foods available by mail. I hope you find this site useful on your keto journey!

Original Recipe

I wanted to re-create “Funfetti” boxed cake mix… It was always one of my favorite mixes in the cake section;) I figured out the coconut flour sprinkles right away… however… baking a coconut flour based cake proved to be much more difficult.  I experienced every problem possible… too flat, too greasy, too dry and gritty, green bottoms (really!) and not to mention just flat-out gross! I really did not want to include nuts so it could be considered “school friendly”.  The xanthan gum turned out to be the missing link.  Some people may not be familiar with xanthan gum, however, it is an indigestible fiber, and does not need to be calculated into a ketogenic recipe. It is what makes the cake spongy and retain the rise from baking.  It also helps hold all of the oil and keep the ingredients emulsified.  It is not an ingredient I would choose to use on a daily basis, but sometimes you need to eat cake! I have never seen any adverse reaction to xanthan gum, but please run it by your dietitian just to be sure. You could also replace the xanthan gum with konjac root. It acts nearly identical to xanthan in baked goods and is a healthier option.

India Tree makes a great 100% all natural vegetable based food coloring, but if you prefer to avoid food coloring or just want a plain white cake,  just leave the sprinkles out and use all plain coconut flour.  I frosted the cake with about 50g of Buttercream Frosting flavored with almond and lemon extract.  I sincerely hope this recipe helps make a keto birthday special!

Makes 1 Single Serve 4-inch Cake – Macros for entire batch

• Fat: 25 grams
• Protein: 5 grams
• Net Carbs: 3 grams
• Calories: 256
• Ketogenic Ratio: 3:1

The Sprinkles

• Plan ahead to make these the day before baking!
• Combine 1 tablespoon of coconut flour with equal parts water. Stir to combine.
• Add 1 drop of food coloring (natural food coloring is preferred) to the coconut flour and water. Make sure the color is evenly distributed.
• Using an off set spatula, spread the colored coconut flour on a piece of parchment paper until it is very thin. Allow it to air-dry overnight.
• When it is thoroughly dried, break it into very small pieces and store in an airtight jar.
• Each color is made separately using the same process.
• *Please note: for the following recipe, only 2 grams of colored coconut flour sprinkles are used. If using the KetoDietCalculator, use “coconut flour” in the recipe calculation to include the sprinkles. Since the amount of food coloring in the cake recipe is so minimal, the food coloring can be counted as a “free food” item.

The Cake

• 23 grams (1.5 tablespoons) oil – use a neutral flavor such as sunflower, avocado or algae oil (not coconut since it hardens at room temperature).
• 12 grams (1.75 tablespoons) coconut flour – Bob’s Red Mill (10g from the bag, 2g of the colored sprinkles)
• 1 gram xanthan gum or konjac root (does not need to be calculated)
• 0.5 grams (1/8 teaspoon) baking powder
• 0.5 grams (1/8 teaspoon) vanilla extract (an additional 0.5 grams of almond extract adds a great “cake” flavor)
• 32 grams (1 large) egg whites, whipped into soft peaks
• ½ tablespoon water
• Pinch of salt
• Sweetener of choice (5 grams or 2 packets of Truvia was used for testing).

Directions

1. Pre-heat the oven to 350 degrees.
2. Mix 10 grams of plain coconut flour with the oil. Stir until smooth. Add the xanthan gun, baking powder, extract, water, salt and sweetener. Stir again until all of the ingredients are very well combined.
3. Add about 10 grams of the whipped egg whites plus the additional 2g of colored coconut flour. Stir until the egg whites are incorporated and the batter has “loosened” slightly.
4. Add the remaining egg whites and carefully fold them into the cake batter. Continue folding the egg whites into the batter until evenly distributed.
5. Pour the batter into a greased baking dish or silicone mold (a 1-cup glass Pyrex container was used for testing).
6. Bake the cake at 350 degrees for 5 minutes. After 5 minutes, turn the oven down to 300 degrees. Continue to bake for an additional 25-30 minutes. The cake should spring back when the center is pressed lightly with your finger.
7. Allow to cool completely before slicing or frosting.

Notes

• If possible let the cake cool upside down (similar to an angel food cake), this will help prevent it from collapsing. It will sink slightly as it cools, however it you find it is going flat, it may have been slightly undercooked.
• Xanthan gum and konjac root are stabilizers and emulsifiers that give the baked cake a spongy texture and helps hold all of the oil. It allows it to rise and hold the tiny bubbles created by the baking powder. If the xanthan gum or konjac is not used, the texture of thecake will be denser. Neither ingredient contributes to the overall flavor it only helps improve the texture.

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