What Are the Different Types of Low-Carb Cakes?

Lynelle Harmon

Low-carb cakes are baked goods created for those on low carbohydrate diets. The different types of cakes possible are only limited by the available alternative baking products. These cakes require replacement of white flour, sugar, and milk with an added careful consideration of additional ingredients. Even frosting can be used in a low-carb cake when the correct ingredients are chosen. Baking times may need to be adjusted, however, in order to account for the differences that the substitutions may cause.

Coconut flour can be used in place of white flour in low-carb cakes.
Coconut flour can be used in place of white flour in low-carb cakes.

The primary ingredient that needs to be replaced in low-carb cakes is the white flour. Almond, peanut, or hazelnut flours are the most versatile and can often replace the flour proportionally in a recipe. Coconut flour is available for those with nut allergies, though it requires amount adjustment. Specialty low-carb flour blends are available for purchase, but can be costly.

Soy milk replaces cow's milk in low-carb baking.
Soy milk replaces cow's milk in low-carb baking.

Milk in the cake can be replaced with unsweetened milk alternatives. Almond milk and soy milk are the most commonly available options. Each type of milk does come in different flavors, such as unsweetened vanilla or original, that can be experimented with when making low-carb cakes.

Artificial sweeteners are substituted for the sugar in low-carb cakes. Sucralose can be purchased in liquid form, which is more concentrated and contains fewer carbohydrates than the granular packet versions. Sugar alcohols such as erythritol have no impact on blood sugar and are a viable alternative sweetener. Commercially made low-carb brown sugar replacement is also available for purchase at some supermarkets.

Customized ingredients should be decided based upon their carbohydrate count. Small amounts of berries can be used in low-carb cakes, but bananas and apples are best avoided. Chopped nuts are acceptable as are any type of seasoning, flavor extract, or sugar-free flavor syrup.

Chocolate should be used carefully when creating low-carb cakes. Dark chocolate has the least amount of carbohydrates, and the higher the percentage of dark chocolate, the fewer the carbohydrates. Extremely dark chocolate is also quite bitter and it may be necessary to add additional sweetener for balance. A chocolate alternative is cocoa powder, which is usually low-carb.

The most versatile icing available for low-carb cakes is cream cheese frosting. It is made by beating cream cheese, artificial sweetener, and flavoring agents. The flavoring agents can include spices, cocoa powder, or flavored sugar-free syrups.

When baking low-carb cakes for the first time, it is important to keep an eye on the cooking process. Baking is a science and the alternative ingredients can cause the bake time to be drastically different than the original recipe. Note how long it takes for the altered cake to bake for future attempts at baking.

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