Vanilla Cake (Oat fiber flaxseed)
The combination of oat fiber powder and finely ground golden flaxseed is the best combo for a super low carb recipe with great texture and taste. Ever since I developed this combo, I have used it for keto bread, tortilla wrap, pizza and now, I have successfully used it for making keto cake as well as pancakes. The possibilities are really unlimited. This vanilla cake is soft, moist, flavorful and delicious. It also has a pleasant taste with a bit of crunch from the flaxseeds. Super easy to make in an incredibly short time and totally guiltfree at less than 1 g net carb per serving.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 340F or 170C
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and mix until well combined. The batter is quite thick.
5. In the video, I used a 6-inch round pan, lightly greased and lined with parchment paper. This is a small cake, but you can increase the recipe easily. Transfer the batter into the pan then spread evenly.
6. Bake for 30 to 35 minutes or until a wooden skewer comes out clean.
7. Cool cake completely.
8. Dust with powdered sweetener (optional).
9. This cake can be kept at room temperate for a day or two provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.
[Total Serving = 8]
NUTRITION INFO PER SERVING
Total Carb = 3.2 g
Dietary Fiber = 2.5 g
Net Carb = 0.7 g
Calories = 133
Total Fat = 12.6 g
Protein = 3.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
