- 100% Employee Owned
- Est 1790
- 2 g Net Carbs Per Serving*
- 0 g Added Sugar Per Serving**
- Certified Gluten-Free
- Grain Free
- Sourced Non-GMO
- Kosher
- Non-Dairy
- Certified B Corporation
Baking with Joy Since 1790
Our keto mixes are carefully crafted to deliver the best tasting baked goods that help you minimize net carbs without compromising on flavor. Made with ingredients you can feel good about.
Classic Cake Gone Keto
Soft and light with an extra moist crumb, this easy-to-make classic yellow cake has only 2g net carbs* and is a tasty way to make any occasion extra special.
*27 g total carbs – 12 g dietary fiber – 13 g erythritol = 2 g net carbs
**This is not a low-calorie food. See nutritional information for sugar and calorie content. serving suggestion. 1 serving shown.
Erythritol, organic
coconut flour, cellulose, short
chain fructan fiber, cellulose and
psyllium fiber blend, egg whites,
natural flavor, salt, baking powder
(baking soda, calcium acid
pyrophosphate, monocalcium
phosphate), steviol glycosides,
natural flavors.
Contains: Coconut, eggs.
Suggested use
Makes 2 layers or 12 cupcakes
You’ll Need
- 5 Large Eggs
- 1 1/2 Cup Vegetable Oil
- 1 Cup Unsweetened Almond Milk or Water
Directions
1. PREHEAT oven to 375ºF. Line bottom of cake pan(s) with greased parchment. For cupcakes, use greased paper liners in pan. If you don’t have parchment, grease bottom of pan(s), then coat with 1-2 teaspoons of cake mix or flour.
2. BEAT eggs, oil, and almond milk or water until blended. Stir in cake mix and beat at medium speed until batter is smooth and shiny, about 1 minute. Scrape sides and bottom of bowl as needed. Pour batter into prepared pan(s), then tap on counter to distribute batter evenly.
3. BAKE using chart below. When done, a toothpick inserted into center will come out clean and top will feel firm. Cool for 15 minutes, loosen edges, then turn out onto a rack to cool completely.
Baker’s Tips:Â Serve with Swiss Buttercream Frosting made with Baking Sugar Alternative, or with whipped cream lightly sweetened with Baking Sugar Alternative.
Bake Times
| Two 8″ Rounds | 22-26 Minutes |
| Two 6″ Rounds | 36-40 Minutes |
| One 8″ Round | 45-49 Minutes |
| 12 Cupcakes | 20-24 Minutes |
| Nutrition Facts | ||||
| Serving Size:Â 1/2 cup mix (32g) | ||||
| Servings Per Container:Â 8 | ||||
| Mix | %Daily Value* | Prepared | %Daily Value* | |
| Calories | 45Â | Â | 210 Â | Â |
| Total Fat | 1 g | 1% | 18 g | 23% |
| Saturated Fat | 1 g | 5% | 3 g | 15% |
| Trans Fat | 0 g | 0 g | Â | |
| Cholesterol | 0 mg | 0% | 115 mg | 38% |
| Sodium | 270 mg | 12% | 340 mg | 15% |
| Total Carbohydrate | 27 g | 10% | 27 g | 10% |
| Dietary Fiber | 12 g | 43% | 12 g | 43% |
| Total Sugars | 2 g | 2 g | Â | |
| Incl. Added Sugars | 0 g | 0% | 0 g | 0% |
| Erythritol | 13 g | 13 g | Â | |
| Protein | 2 g | 6 g | Â | |
| Vitamin D | 0 mcg | 0% | 1 mcg | 6% |
| Calcium | 61 mg | 4% | 143 mg | 10% |
| Iron | 1 mg | 6% | 1 mg | 6% |
| Potassium | 109 mg | 2% | 174 mg | 4% |
| *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||||
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