May I present to you….a classic yellow keto cake that doesn’t use flaxseed meal, oat fiber, or beans, like my other keto yellow cake here.

I’m so excited about this! For years since going low carb, I’ve been using flaxseed meal and oat fiber to make cakes because I have a teenage son allergic to almonds and coconuts. That’s what keto cakes are usually made of. He “graduated” from our homeschool last spring and moved out of the house. I miss him terribly. The only consolation with him being gone is that I can bake with coconut and almond flour to my heart’s content with no risk of him going into anaphylactic shock! Coconut and almond flour definitely have a better mouth feel than flaxseed meal and oat fiber. So yay!

This cake is so rich and dense, you probably will just eat one piece and definitely feel satisfied! See how small my piece is above? That’s all it takes for me as a dessert. If I had it for breakfast, I would eat more. 🙂

OK, ready to bake? Here you go…

Melt three sticks of butter on low heat, that is 1 1/2 cups of butter

While the butter is melting, beat 12 eggs, yes 12 eggs! I guess you could try 6 if you need to skimp on eggs.

1 cup  whole Greek yogurt

1 T plus 1 tsp vanilla (alternately, if you want lemon cake, omit vanilla and add 30 drops lemon essential oil)

1 cup water

Combine these wet ingredients listed above together

In another bowl mix these dry ingredients:

1 cup Trim Healthy Mama Gentle Sweet or equivalent substitute (1 c ground erythritol, pulverized to a fine powder in the blender, and mix in 1 tsp stevia thoroughly)

2 tsp baking powder

4 c almond flour

1 c coconut flour

pinch of sea salt

Add dry mixture into wet mixture and mix until blended.

Pour cake batter into a greased 9×13 pan or two greased round cake pans. It will be thick.  If you do want two round pans or a thick cake in a rectangle pan then half the recipe. If you want it to be thinner but a lot of cake use the recipe as listed above but use a greased jelly roll pan.

Bake at 350 degrees for 45 minutes or until toothpick inserted in center comes out clean.

Let cool then frost.

Easy way: whip up cream with some stevia and vanilla or lemon essential oil to taste

More complicated…

Vanilla Frosting: Take a bunch of whole Greek yogurt, like 1 cup, sweeten with stevia to taste, add vanilla or lemon essential oil to taste, and a teensy pinch of sea salt, and frost cake

Chocolate Frosting: Take the same amount of whole Greek yogurt, add stevia and cocoa, a teensy pinch of sea salt to taste and frost cake