The Pioneer Woman Tasty Kitchen
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Cake Waffles (gluten free and low carb too)

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Level: Easy

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Description

This recipe is from my low carb days and has been revived again when my MIL was diagnosed with celiac disease. Since this tastes just like regular cake/waffles, I generally make them this way for everyone and everyone likes them.

This recipe can be used as a general yellow cake mix, and then made into anything you would usually use cake for!

Ingredients

  • 1 cup Butter, Softened
  • 1 cup Splenda/Sugar
  • 5 whole Eggs
  • 3 ounces, weight Cream Cheese, Softened
  • ¼ teaspoons Vanilla Extract (1/2 Tsp If You Use Unflavored Whey Powder)
  • 2 cups Almond Flour (VERY Finely Ground Almonds)
  • ⅓ cups Vanilla Whey Protein Powder
  • 1 teaspoon Guar Gum (Can Be Ommitted For Cake Version)
  • 1 teaspoon Baking Powder
  • 1 pinch Salt

Preparation

WAFFLES:
Preheat waffle iron.

Cream butter and sugar until fluffy. Add the eggs one at the time while you continue to mix the batter. Beat in the cream cheese and vanilla extract.

In a separate bowl, mix the almond flour, protein powder, guar gum, salt and baking powder with a whisk to work out any lumps. Slowly add the dry ingredients to the wet and incorporate well.

Depending on the size of your waffle iron, use about 1/4 cup of batter for each waffle and bake until done.

Incidentally, they freeze well. I tend to make a double batch, lay them out on a cookie sheet, freeze them and then put them in ziplock baggies. Just pop two in the toaster for a yummy and nutritious breakfast/treat.

CAKE:
Preheat the oven to 350 F.

Cream butter and sugar until fluffy. Add the eggs one at the time while you continue to mix the batter. Beat in the cream cheese and vanilla extract.

In a separate bowl, mix the almond flour, protein powder, guar gum, salt and baking powder with a whisk to work out any lumps. Slowly add the dry ingredients to the wet and incorporate well.

Use a buttered 8×8 or equivalent pan to bake the cake.
Bake for about 30-40 minutes, depending on your oven.
The cake is done when it’s golden brown on top and a tooth pick inserted in the center comes out clean.

* Note that not all protein powders are created equal. Some bake better than others. I’ve tried a good few until I settled for the EAS vanilla whey protein powder or the Cross Micro Filtered unflavored whey powder. Both tend to produce a cake consistency, rather than styrofoam!

** Xanthan Gum also works.

*** Use unblanched almond flour for extra fiber.

3 Comments

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Avatar of Birgit Kerr

Birgit Kerr on 1.30.2011

Not off-hand, sorry. It very much depends on what sweetener you use and what the carb/calorie counts are on your almond flour and protein powder. It can fluctuate quite a bit!

Avatar of devkenzmom

devkenzmom on 1.27.2011

Do you know how many carbs or calories?

Avatar of quickdinners

quickdinners on 9.11.2009

Thanks Birgit!!

I keep coming and searching for low carb…anxiously waiting for more people to share! I’ve made some similar, but am anxious to try these. I think I’ll be trying pecan flour since it’s more available in Texas.

Thanks for sharing, and I can’t wait for more!

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