Low Carb Flax Cake Recipes
ONE MINUTE FLAX MUFFIN - LOW CARB
Got this recipe from a message board for low carb'ers and wanted it here for my reference. Sadly, I don't know who the originator of this recipe is. This is quick easy, healthy, very low carb and high fiber. Works great as a sweet muffin as well as savory muffin (just omit the sweetener - goes well with soups). Original called for one packet of splenda as a sweetener. I only use stevia. Add in options; fruits, nuts, flavored sweeteners/syrups, cheese, bits of ham, vegetables or spices ... get creative and enjoy!
Provided by EasternCook
Categories Breads
Time 3m
Yield 1 muffin, 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients in a coffee mug.
- Micorowave for one minute on high.
- If using frozen berries, microwave for 1:30 on high.
- Smooth on some butter and enjoy!
- It will be moist at first, but as the muffin cools it goes away.
KETO HERSHEY'S CHOCOLATE FLAXSEED FLOUR CAKE
A recipe for low carb chocolate flaxseed flour cake
Provided by Hilda Solares
Categories Low Carb Keto Cakes
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 350F
- Grease a 9-inch round cake pan or a 9x9 square pan.
- In a small saucepan, melt coconut oil over low heat.
- Whisk in cocoa powder and instant coffee and set aside.
- In a small bowl, mix together flaxseed meal that has been measured and sifted, coconut flour, baking soda, baking powder, and salt.
- Using an electric mixer, beat the eggs, vanilla extract and sugar substitute until well combined.
- Add coconut oil /cocoa mixture to eggs and beat until well combined.
- Next add flaxseed meal to the mixture and beat on low until well incorporated.
- Then add almond or coconut milk, water and combine until fully mixed.
- Allow batter to sit for 5 minutes then stir one last time before adding the batter to the greased baking pan.
- Bake the cake for 25-30 minutes or until an inserted toothpick comes out clean.
- Allow the cake to fully cool then sprinkle the confectioners sugar to the surface of the cake.
- Store cake in the refrigerator for 5 days or freeze for up to 3 weeks.
Nutrition Facts : Calories 155 calories, Carbohydrate 5.2 grams carbohydrates, Fat 13.9 grams fat, Fiber 2.9 grams fiber, Protein 4.5 grams protein, SaturatedFat 8.4 grams saturated fat, ServingSize 1, Sugar 1.9 grams sugar
LOW CARB FLAX CAKE
Make and share this Low Carb Flax Cake recipe from Food.com.
Provided by zevy2688
Categories < 15 Mins
Time 2m
Yield 1 muffin, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a coffee mug mix all the dry ingredients, and stir with a fork until well blended.
- Add egg whites, melted butter and vanilla to dry ingredients.
- Blend with a fork until well blended.
- Cook in Microwave on high for 1 minute. When done, turn cake out onto a plate, cut in half and top with jelly.
Nutrition Facts : Calories 81.1, Fat 3.1, SaturatedFat 0.3, Sodium 418, Carbohydrate 3, Fiber 1.9, Sugar 1.1, Protein 7.9
FLAX SEED CARROT CAKE
A sin-free, delicious, and fruity version of the ever-popular carrot cake. The flax seed meal may be omitted, but it can easily be found in health food stores. This cake is best served chilled because of its moist quality.
Provided by Janice C
Categories Desserts Cakes Carrot Cake Recipes
Time 9h5m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x5 inch loaf pan with vegetable cooking spray.
- Whisk together the egg whites, sugar, milk, applesauce, vanilla, and almond extract in a small bowl; mix until well blended. In a large bowl, sift together the flour, whole wheat flour, flax seed, cinnamon, nutmeg, cloves, and baking soda. Mix the egg into the flour; stir until well blended. Fold in the walnuts, raisins, carrot, and drained pineapple. Pour batter into the prepared pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean (but not necessarily dry), about 40 minutes. Set aside to cool for 10 to 20 minutes before refrigerating overnight.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 33.9 g, Cholesterol 0.1 mg, Fat 3.5 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 0.4 g, Sodium 131 mg, Sugar 14.9 g
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