A Low Carb Keto version of the traditional Bunny Cake is here!
(I will update this post after it’s decorated) UPDATED below – We will probably use berries, Lilly’s choc chips, nuts, and my keto icing recipe with some cream added – so it’s a little more soft.
UPDATE! – A larger picture is at the bottom of this post. The kids used berries, Lilly’s chocolate chips and squares from the bars, and macadamia nuts (2 lol) for the teeth. Great project for the kids to fill part of Easter Day! I’m thrilled that our family can keep this tradition going in a Low Carb Keto way!
Over the past year, I’ve experimented quite a bit with cakes and baking. This basic yellow cake recipe is as good as it gets Keto Fam!
Ingredients
- 1 stick of butter softened (I use salted Kerrygold)
- 6 eggs
- 2 tsp vanilla extract
- 1/2 cup of Sour Cream (Full Fat)
- 2 cups Almond Flour (I use this)
- 1/2 cup Coconut Flour
- 2 tsp Baking Powder (Aluminum free)
- 3/4 cup granular sweetener (I use this)
- 1 tsp salt
Combine all wet ingredients in a mixing bowl and blend. I used a stand mixer for this. Combine all dry ingredients in a bowl and mix them until they are all evenly distributed. Next, pour dry ingredients into wet and mix until combined. Don’t over mix.
I divided the batter into 2 of my large Pyrex bowls to bake it in. I did butter the bowls before putting the batter in them. You can use regular cake pans if you prefer. I was going after a taller cake so I used the Pyrex bowls because they are slightly smaller than the 9 inch round pans I have.
Bake at 350º for 35 minutes
I plan to use my low carb keto icing recipe with a little cream added to it. Adding the cream will make the texture more spreadable.
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Here are some pictures that may help get you started.
