Cake and Cupcake Recipes « Candice's Low Carb Recipes (2024)

Candice’s Low Carb Coffee Cake

For as long as I have been low carbing something that I have been wanting to bake is a coffee cake. Well here is my low carb version. It really is quite yummy! But saying that definitely feel is tastes better eaten the same day as baked. But really is still quite good cold out of the refrigerator. I guess I just love my coffee cake warm straight out of the oven

Hope you enjoy!

12 serving

Ingredients:

Topping:
1/4 cup Splenda
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, softened
1/4 cup ground almond(almond meal,almond flour)
1 teaspoon coconut flour

Cake:

1 cup ground almond(almond meal,almond flour)
2 Tablespoon coconut flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, melted & slightly cooled
1/2 cup half and half
3/4 cup splenda
2 eggs
1 teaspoon pure vanilla extract

Preheat oven to 350F

Butter and flour(sifted coconut flour) a 8×8 square baking pan. You can also line with parchment if you do not want to butter/flour. Set aside.

In small bowl mix all topping ingredients by hand or with a fork. It will all come together to form a kind of dough. Place in refrigerator until ready to use.

To make cake:
In small bowl combine ground almonds, coconut flour, baking powder and salt. Set aside.

In a mixing bowl combine half and half, eggs, and vanilla. Whisk by hand until combined.
Mix in splenda. Then mix in butter.
Lastly add your almond flour mix and just stir until combined.
Pour batter into prepared pan. Spread evenly.
Sprinkle your stopping mix on top and slightly press the topping chunks in to cake batter with your hands.

Bake at 375F for 25 minutes or until done.

Nutritional information for 1 serving:

Energy 156 kcal
Carbohydrate, Total 5.42 g
Sugars, total 0.67 g
Fiber, total dietary 1.66 g
Protein 3.71 g
Total lipid (fat) 14.75 g

Net carbs: 3.76 g

Candice’s Low Carb Almond Flour Applesauce Spice Pound Cake

I really wanted more apple flavor with this pound cake but all in all am very happy with it. Definitely is very moist and is by far the closest texture I have come to full carb pound cake with a low carb pound cake. I just loved the spice flavor in it too! Really does taste SO good!

Hope you enjoy!

10 servings

Ingredients:
3/4 cup unsalted butter, room temperature
3/4 cup granulated Splenda(or sweetener of choice)
5 large eggs
1/3 cup UNSWEETENED apple sauce
1 teaspoon pure vanilla extract
2 cups almond flour/meal(ground almonds)
1 Tablespoon coconut flour(plus a little for flouring pan)
1 1/2 teaspoons cream of tartar*
3/4 teaspoons baking soda*
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg

Instructions:

Preheat oven to 350F

Grease & flour a 8”x4”” loaf pan with butter and coconut flour.

In small bowl combine ground almonds, coconut flour, cream of tartar, baking soda(or if you are using baking powder) and spices. Set a side.

Cream butter and Splenda until fluffy.
Add eggs one at a time, beating well after each addition.
Add vanilla extract and apple sauce.
Add almond flour mixture to egg mixture. Mix on low until combined. Then turn mixer up to high and beat until smooth.

Pour into prepared loaf pan and bake at 350°F for about 1 hour or until done

Let cool in pan for about 10 minutes then take out and and cool on wire rack.

*instead of adding cream of tartar and baking soda, you can substitute 2 teaspoons baking powder.

Nutritional information for 1 slice:
Energy 281 kcal
Carbohydrate, by difference 7.89 g
Sugars, total 2.09 g
Fiber, total dietary 2.85 g
Protein 7.58 g
Total lipid (fat) 26.07 g
NET CARBS: 5.04

Candice’s Low Carb Raspberry Chocolate Chip Coffee Cake Scones

So I have to be 100% honest here, this recipe came about when I was trying to make scones but these turned out more like a cake then an actual scone. They are mixed and formed like a traditional scone but the texture is more cakey. So that is why I’m calling them coffee cake scones Nevertheless, they are delicious and definitely worth making if you like raspberries and chocolate!

Hope you enjoy!

Makes 8 servings

Ingredients:

1/2 cup coconut flour, sifted & divided in 2 portions: 6 Tablespons + 2 Tablespoons
2 Tablespoons Splenda
1 Tablespoon Xylitol
2 teaspoons baking powder
1/4 teaspoon salt
3oz (6 Tablespoons) unsalted butter, cut in to small pieces and frozen
1/2 cup(80g) raspberries, frozen
1/2 recipe Candice’s sugar free chocolate chips(recipe below)
3 large eggs
1/3 cup half and half*
1 teaspoon pure vanilla extract

Instructions:

In large bowl mix 6 Tablespoons of coconut flour, splenda, xylitol, baking powder and salt. Set aside.
In a small bowl mix cream, eggs, and vanilla with a fork until all combined. Set aside.
Cut in FROZEN butter into your coconut flour mixture using your hands or a pastry blender until a course meal texture. Using hands fold in FROZEN raspberries.
Slowly add about 2/3 of your egg/cream mixture either mixing with hands or fork. Mixture will be runny. Add your extra 2 Tablespoons of coconut flour now and mix until thickened. Fold in chocolate chips.
Scoop dough on to a parchment paper lined baking sheet and form in to a circle about 5″x5″.
Place shaped dough in the refrigerator for 20 minutes.

Preheat oven to 425F

After dough has chilled for 20 minutes cut the circle in to 8 wedges(so cut in half, cut those 2 half’s into half, the last cut will be cutting those 4 pieces in to half)
Brush with remaining cream/egg mixture.
Bake at 425F for 25-30 minutes.

Let cool slightly before cutting & serving(dough is still pretty wet so the scones will bake together, you will need to re-cut after baked)

*Can use heavy whipping cream if you prefer.

Nutritional information for 1 serving:

Energy 196 kcal
Carbohydrate, Total 10.05 g
Sugars, total 1.07 g
Fiber, total dietary 4.21 g
Sugar alcohol 1.51 g
Protein 4.78 g
Total lipid (fat) 15.56 g
NET CARBS: 4.33 g

Candice’s Low Carb Sugar Free Chocolate Chips

Ingredients:

1/4 cup + 2 Tablespoons cocoa powder *
1/4 cup(2oz) unsalted butter
8 drops liquid Sucralose (I use EZ-Sweetz)**

Instructions:

In heat proof bowl, melt butter in microwave.
Add cocoa. Stir until smooth.
Add liquid sucrose and stir well. If you want a little sweeter, you can add a few more drops. 8 is enough for me though.

Put chocolate mixture into a pipping bag*** and pipe out chips on a parchment lined cookie/baking sheet.
You can pipe as small or large as you like. I make about the size as a normal chocolate chip.

Put the cookie sheet in the freezer for at least 30 minutes to set up chips.
Peal off chips and store in air tight container or baggie in the freezer until you need to use.

Makes approx. 3/4 cup of chocolate chips.

Nutritional information for 1 recipe:

Energy 581 kcal
Carbohydrate, TOTAL 24.04 g
Sugars, total 0.03 g
Fiber, total dietary 11.97 g
Protein 6.48 g
Total lipid (fat) 51.43 g

Net Carbs 12.07 g

*I use Dutch Process Cocoa. 1 TB has 4g carb & 2g Fiber.
**My bottle says 1 drop = 1 tsp sugar so use less if your bottle says 1 drop = 2 tsp sugar
*** If you do not have a piping bag, a small baggie will work just fine. Just use in the same way as a pipping bag. Snip off only a very small part of the corner and use to squeeze through your chocolate.

Candice’s Low Carb Chocolate Peanut Butter Cupcakes with Whipped Fudge Frosting

These are a little higher in carbs then I wanted but I have to say they are pretty big cupcakes! So you could probably cut down calories & carbs by making extra cupcakes per recipe(so instead of lets say 6 you make 8 instead).

I used half and half in this recipe. The main reason why most my newer recipes are using this instead of heavy whipping cream is that I am maintaining a lower weight now and not only need to watch carbs but I need to watch calories as well. Most of the recipes on this blog are pretty much pre-maintenance/maintenance anyhow so it just works out better in the long run. You can substitute heavy whipping cream for the half and half if you feel the need to.

Seriously these cupcake are to die for! Really just so good! I have to say they taste just as good as the picture looks Very filling too.. packed with protein, 13 g per cupcake!

Hope you enjoy!

makes 12 cupcakes:

3/4 cup granulated splenda
1/4 cup xylitol
1/4 cup(2 oz) butter
1/2 cup natural peanut butter(sugar and salt free)
4 eggs
3/4 cup half and half
2 teaspoons vanilla extract
1 cup peanut flour flour
1/4 cup cocoa powder(I use dutch process)
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/8th tsp salt

Makes 6 cupcakes:

1/4 cup +2 Tablespoons granulated Splenda
2 Tablespoons xylitol
2 Tablespoons(1 oz) butter
1/4 cup natural peanut butter(sugar and salt free)
2 eggs
1/4 cup + 2 Tablespoons half and half
1 teaspoon vanilla extract
1/2 cup peanut flour flour
2 Tablespoons cocoa powder(I use dutch process)
1/4 teaspoon baking soda
1/2 teaspoon cream of tartar
1/16 teaspoon salt

Makes 3 cupcakes:

3 Tablespoons granulated Splenda
1 Tablespoon xylitol
1 Tablespoons(0.5 oz) butter
2 Tablespoons natural peanut butter(sugar and salt free)
1 eggs
3 Tablespoons half and half
1/2 teaspoon vanilla extract
1/4 cup peanut flour flour
1 Tablespoon cocoa powder(I use dutch process)
1/8 teaspoon baking soda
1/4 teaspoon cream of tartar
dash of salt

Instructions:
Preheat oven to 350F
Line cupcake pan with paper liners. Set aside.

In a heat proof bowl combine butter and peanut butter and melt in microwave. Let cool slightly.

In a small bowl sift together cocoa, peanut flour, cream of tartar, baking soda, and salt. Set aside.

In a large bowl whisk together splenda, xylitol, eggs, vanilla extract, & half and half.
Whisk in melted butter & peanut butter. Lastly stir in your peanut flour and cocoa mixture. Using your hand whisk stir until all in combined and you have a nice smooth batter.
Divide evenly into your prepared cupcake pan.

Bake at 350F for 20 minuets or until done.
Let cool completely before frosting.

Candice’s Low Carb Whipped Fudge Frosting

Ingredients:

12 cupcakes:
3/4 cup + 1 Tablespoon half and half
3/4 cup cocoa powder(I use dutch process)
1 teaspoon vanilla extract
liquid Sucralose (I use EZ-Sweetz) to taste
3/4 cup unsalted butter, cut in to small chunks and still slightly cool

6 cupcakes:
1/4 cup + 2 1/2 Tablespoon half and half
1/4 cup + 2 Tablespoons cocoa powder(I use dutch process)
1/2 teaspoon vanilla extract
liquid Sucralose (I use EZ-Sweetz) to taste
1/3 cup + 1 Tablespoon( unsalted butter, cut in to small chunks and still slightly cool

3 cupcakes:
3 Tablespoons + 1 teaspoon half and half
3 Tablespoons cocoa powder(I use dutch process)
1/4 teaspoon vanilla extract
liquid Sucralose (I use EZ-Sweetz) to taste
3 Tablespoon( unsalted butter, cut in to small chunks and still slightly cool

Instructions:

Heat cream in a small sauce pan( you can heat in the microwave as well).
Stir in cocoa powder and mix until smooth. Stir in vanilla & liquid Sucralose.
Transfer chocolate mixture to your mixing bowl. Using paddle attachment with mixer running on low, slowly add your butter piece by piece. Mix on low until combined and you can no longer see any butter chunks. Turn mixer on medium speed and beat until smooth and combined(about 30 seconds).
Put your mixture into the refrigerator to cool down a bit, about 10-15 minutes.
Take out of refrigerator and either using whisk attachment on your mixer or a hand whisk, whip until fluffy(making sure to no over whip!)

Top your cupcakes.

Cupcakes must be stored in the refrigerator until ready to eat.

Nutritional information per 1 frosted cupcake:

Energy 364 kcal
Carbohydrate, Total 16.34 g
Sugars, total 1.64 g
Fiber, total dietary 4.63 g
Sugar alcohol 4.03 g
Protein 13.04 g
Total lipid (fat) 27.98 g

Net Carbs 7.68 g

Candice’s Low Carb Chocolate cupcakes with Vanilla Bean Buttercream

My son even enjoys these cupcakes

Low carb Devils Food cake

12 cupcakes

3.5 oz vanilla whey protein powder
1/2 cup unsweetened cocoa powder
6 Tablespoons ground almonds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
4oz unsalted butter (1/2 cup)
1 cup granulated splenda
1 whole large egg
1 large egg white
1/2 teaspoon vanilla extract
6 oz brewed coffee (3/4 cup)
2 oz heavy whipping cream (1/4 cup)

6 cupcakes

1.7 oz vanilla whey protein powder
1/4 cup unsweetened cocoa powder
3 Tablespoons ground almonds
3/4 teaspoon baking powder
1/8 teaspoon salt
2 oz unsalted butter (1/4 cup)
1/2 cup granulated splenda
1 whole large egg
1/4 teaspoon vanilla extract
3 oz brewed coffee (1/3 cup + 1 Tablespoon)
1 oz heavy whipping cream (1/4 cup)

*my version here is not very sweet at all. I wanted least amount of carbs possible using splenda and I’m not to big on really sweet things anymore. If you like sweeter defiantly add a few drops of your favorite liquid sweetener to taste OR if you don’t mind a few extra carbs up splenda by 1/4 cup for 12 and 2 Tablespoon for 6 cupcakes)

Vanilla Bean Buttercream

12 cupcakes

8 oz unsalted butter
2 large egg yolks
2/3 cup granulated splenda
2 oz heavy whipping cream (1/4 cup)
1 vanilla bean
1 teaspoon vanilla extract

6 cupcakes

4 oz unsalted butter
1 large egg yolk
1/3 cup granulated splenda
1 oz heavy whipping cream (2 Tablespoons)
1/2 vanilla bean
1/2 teaspoon vanilla extract

*my version here is not very sweet at all. I wanted least amount of carbs possible using splenda and I’m not to big on too sweet anymore. If you like sweeter defiantly add a few drops of your favorite liquid sweetener to taste OR if you don’t mind a few extra carbs up splenda by 1/3 cup for 12 and 3 Tablespoon for 6 cupcakes)

Instructions for cupcakes:

Preheat oven 350F
Line cupcake pan with paper liners, set aside.
Brew coffee, set aside to cool.

In a small bowl add whey protein powder, cocoa, baking powder, salt, & ground almonds. Set aside.

Cream butter and splenda with paddle attachment in mixer till light and fluffy.
Add egg/egg white. Then vanilla.
Scrape down sides of bowl and mix on medium speed till combined.
Alternately add, cocoa mixture, coffee, & cream. Starting and ending with cocoa mixture.
Scrap down bowl and mix till all combined.
Scoop/spoon in to prepared cupcake pan. It’s about 1/3 cup per cupcake.

Bake on 350F for 20-25 mins
(until toothpick inserted comes out clean)

Instructions for Buttercream:

set up a double boiler, or just a small pot of water to boil.

In a small glass measuring cup add heavy whipping cream 1/2 of Splenda & your scraped out vanilla bean.
Microwave for about 25 seconds, just until the mixture starts to bubble.
Set aside.

In a metal bowl, something that will fit good over your pan(or double boiler)
Beat egg yolk and remaining splenda with a hand whisk till mixture becomes thick. SLOWLY add cream mixture to yolks, tempering with just about a Tablespoon at first. Mixing CONSTANTLY with a hand whisk till all combined.
Put bowl over your simmering water and mixing constantly for about 35 seconds till you start to see a few bubbles in the mixture.
Take off heat and whisk by hand till mixture is doubled.
Strain threw a fine mesh strainer.
Set aside

In your mixer with paddle attachment. Beat butter until shiny(about 3-4 mins). At this point the butter should hold a soft peak.
With mixer running slowly add egg yolk/cream mixture down side of bowl. Mix on medium speed till well combined. You should hear a nice slapping sound with buttercream is ready(about 2 mins)
Add vanilla extract and if your using a few drops of liquid sweetener add now. Mix till combined.

Wait till cupcakes are completely cool to frost. Buttercream best used the same day right before serving.

It ill keep in freezer a few months or in fridge for a week.
This is a an all butter buttercream SO IT WILL HARDEN when cold.
If put in fridge or freezer, let come to room temp and beat in mixture till fluffy.
If you frost cupcakes and then put in fridge, just let come to room temp before eating.

Nutritional info for 1(ONE) frosted cupcake:

Energy324 kcal
Carbohydrate 7.37 g
Sugars, total 0.26 g
Fiber, total dietary 1.67 g
(net carb 5.7 g)
Protein9.50 g
Total lipid (fat)30.64 g

*TYPO FIXED IN THE BUTTERCREAM RECIPE.

IT SHOULD BE 2 oz FOR 12 CUPCAKE’S AND 1 oz FOR 6 CUPCAKES.

Candice’s Low Carb Coconut Cupcakes with toasted coconut buttercream

Candice’s Low Carb Coconut Cupcakes
12 cupcakes:

1/2 cup coconut flour, sifted
1/4 cup shredded coconut
2 teaspoons baking powder
1/4 teaspoons kosher salt
1/2 cup unsalted butter, melted and cooled
2/3 cup granulated splenda
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 cup heavy whipping cream

6 cupcakes:

1/4 cup coconut flour, sifted
2 Tablespoons shredded coconut
1 teaspoon baking powder
1/8 teaspoons salt
1/4 cup unsalted butter, melted and cooled
1/3 cup granulated splenda
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 cup heavy whipping cream

Instructions:

Preheat oven to 350F
Line cupcake pan with paper liners, set aside.

In small bowl combine coconut flour, coconut, baking powder and salt. Set aside.

In large bowl add eggs and break up a little with a hand whisk. Add splenda, melted butter, vanilla & coconut extract, and heavy whipping cream. With had whisk, mix up till combined.
Add your dry mixture to your wet mixture and mix till combined.
This batter is thick, kinda like a cornbread batter.

Scoop into prepared cupcake pan, dividing batter equally between cupcakes.

Bake @ 350F for 30-35 mins

Nutritional Information for 1 cupcake:

Energy 163 kcal
Carbohydrate, by difference 5.64 g
Sugars, total 0.69 g
Fiber, total dietary 2.36 g
Protein3.55 g
Total lipid (fat)14.76 g

Candice’s Low Carb Toasted Coconut Buttercream

Ingredients:

12 cupcakes:

5 oz unsalted butter, room temp
2 egg whites
1/2 cup granulated splenda
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/4 cup unsweetened shredded coconut

6 cupcakes:

2.5 oz unsalted butter, room temp
1 egg whites
1/4 cup granulated splenda
1 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 Tablespoons unsweetened shredded coconut

Preheat oven to 300F
On a parchment lined cookie sheet, spread coconut so it is a even layer. Bake just until LIGHT not quite golden brown. Remove from oven and let coconut cool.

Place the egg white/s and splenda in a clean mixer bowl(I use my mixer bowl because this will go to mixer in second step), and place it over a pot of simmering water, whisking constantly until it registers 160 degrees. (about 2-3 min) BE CAREFUL NOT TO COOK YOUR EGG! This was quite a bit different for me then when I use sugar. The egg will get a foamy, that is OK. Just take off heat a second and whisk good. then put back on pot of water.

Take off heat and whisk your egg whites by hand till the mixture is smooth, cooled, tripled in volume, stiff peaks and shiny.

Move your meringue to your mixer.

Using paddle attachment with mixer running SLOWLY add your butter.
After all butter is added, add your extracts. Turn mixer on high and let it beat until you have a lovely silky buttercream. You will hear a slapping kinda sound.

Wait until cupcakes are completely cool to frost. Buttercream best used the same day right before serving.

It will keep in freezer a few months or in fridge for a week.
This is a an all butter buttercream SO IT WILL HARDEN when cold.
If put in fridge or freezer, let come to room temp and beat in mixture till fluffy.
If you frost cupcakes and then put in fridge, just let come to room temp before eating.

Nutritional information per serving:
Energy 104 kcal
Carbohydrate, by difference 1.58 g
Sugars, total 0.30 g
Fiber, total dietary 0.33 g
Protein 0.87 g
Total lipid (fat) 10.81 g

Nutritional informations for 1 FROSTED CUPCAKE:
Energy 267 kcal
Carbohydrate, by difference 7.22 g
Sugars, total 0.99 g
Fiber, total dietary 2.65 g
Protein4.41 g
Total lipid (fat)25.57 g

Candice’s Low Carb Tiramisu

(picture shows a smaller size then an actual serving)
5 servings

Ingredients:
1 sponge cake (see below)
1 Tiramisu filling mixture (see below)
3 Tablespoons freshly brewed espresso(or you can use instant espresso or coffee)
1 teaspoon cocoa powder

Assembly:

Slice sponge cake in 2 layers.
Lay the first layer in a 9×4 loaf pan.
With a pastry brush, brush espresso on the sponge cake.
pour 1/2 filling mixture on top.
Dust with 1/2 teaspoon cocoa powder
REPEAT steps.
Cover with plastic wrap and refrigerate at least 4 hours before serving.
Slice and serve cold.

Nutritional information for 1 serving:
Energy 193 kcal
Carbohydrate, total 4.92 g
Sugars, total 0.53 g
Fiber, total dietary 0.69 g
Protein 7.28 g
Total lipid (fat)16.91 g

Sponge Cake

Ingredients:
3 eggs, separated
1 Tablespoon coconut flour, sifted
1/2 teaspoon baking powder
2 Tablespoons cold water
1/2 teaspoon vanilla extract
1/2 Cup Granulated Splenda

Instructions

Preheat oven to 350F

Spray a 8×4 loaf pan with nonstick spray and line bottom with parchment paper.

In a mixer with whisk attachment, whip eggs whites to stiff peaks.
While eggs whites are whipping, put egg yolks, vanilla extract, water, and splenda in a large bowl. With hand whisk, whip till doubled & thickened. Mix in coconut flour and baking powder.
Sill using whisk, take about 1/2 cup of the egg whites and mix in to yolks. Add the rest of the egg whites but now using rubber spatula or spoon, fold in till combined.

Pour mixture in to prepared loaf pan and bake @ 350F for 30-35 mins.

Let cool 10 minuets before taking out of pan.
Cool completely outside of pan before assembly.

Tiramisu Filling mixture:

6oz cream cheese, room temp *
1 egg yolk
2 Tablespoons granulated Splenda
1 Tablespoon heavy whipping cream
1/2 teaspoon vanilla extract

With whisk attachment on mixer, whip all ingredients till you have a smooth mixture.

*Traditionally mascarpone cheese is using in Tiramisu but I found the calories were quite a bit more then the cream cheese so I chose to just use the cream cheese. For 6 oz mascarpone it was about 800 cal and 6 oz cream cheese it was 586. So if you want to use mascarpone cheese defiantly go for it. Just adjust your nutritional information.