Tuesday, August 20, 2013

Keto Cake For My Birthday!

This is the frosting my kids are going to make.

Buttercream Frosting (949 calories, 28.64g protein, 1.69g carbohydrate) -click here for recipe webpage.


 Ingredients :

3:1 Ratio
  • 113g unsalted butter
  • 31g whey protein isolate powder, NOW Foods brand
  • 50g water
  • 4g pure extract, any flavor
  • sweetener of your choice
  • tiny pinch of salt
4:1 Ratio
  • Reduce the protein powder to 23g
2:1 Ratio
  • Increase the protein powder to 47g


  1. Weigh and mix the protein powder, water, extract, sweetener and salt together very well.
  2. Stir until all the lumps are dissolved. Set aside.
  3. Weigh the room temperature butter.
    Use electric beaters to "cream" the butter.
  4. Scrape the sides of the bowl once. Continue to cream the butter until it has lightened in color ans is lightt and fluffy.
  5. With mixers at low speed, slowly begin to pour the protein powder mixture into the creamed butter. Continue beating the mixture at a low speed until all the protein powder mixture is incorporated. Make sure you scrape the bowl!
  6. Now you are ready to decorate! Weigh the needed amount of icing and use exactly as regular frosting.

Some things to remember:

  • Since this recipe contains butter, it must be refrigerated for storage.
  • It will melt in high temperature or if left sitting in direct sunlight due to the butter.
  • Use a pastry bag for writing and making designs.
  • Use a drop of natural food coloring to make different colors.
  • Good for hiding medication.

This is the actual cake recipe they are going to use.  MMMM...I can't wait!


All-in-one Banana Nut Chocolate Chip Muffin -click here for recipe webpage.


  • 7 g cream, 36%
  • 19 g fresh banana - MASHED
  • 4 g coconut flour, Bob's Red Mill Organic
  • 17 g yogurt, Dannon Light & Fit Carb/Sugar Control (vanilla or strawberry work equally well)
  • 22 g Egg Beaters, original
  • 5 g canola oil
  • 31 g macadamia nuts, dry roasted with salt - GROUND
  • 4 g butter - MELTED
  • 7 g Nestle semi-sweet chocolate chips (mini chips work best)


  1. Insert paper liners into muffin tins (mammoth or regular). Preheat oven to 350 degrees. In bowl, mix melted butter, cream, yogurt, egg beaters, oil, and mashed bananas. Add sweetener to taste (~1 tsp. Sweet 10).
  2. In small bowl, toss chocolate chips with coconut flour (to prevent them from sinking to the bottom of the muffin). Stir in finely ground macadamia nuts. Next, add one pinch each of salt, baking soda, and baking powder.
  3. Fold wet ingredients into dry ingredients. Mix until just blended.
  4. Pour into paper-lined muffin tins.
  5. Bake for ~25 minutes until toothpick inserted in center is clean. Muffins will puff up and will be golden on top.

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