I love love love this recipe. I have made it probably 5 times over the last year. The only change I have made is switching out the vanilla extract with almond extract and more almond extract! Thank you 😍
Thanks for this amazing recipe. I’ve made this delicious cake a few times, and it’s been an unqualified hit. Hard to believe something so delicious is not completely off plan! (Make sure to pay attention to the direction to heavily grease the pan)
I from Western Kentucky and I've been on a Keto diet since last August. I can't wait to try this recipe! 😋 Especially with strawberries or raspberries! 🥰
Every time I see this recipe I wonder why I haven’t made it yet. You make it look so easy! I think I need to make it this weekend. Thank you for another great recipe. 😊
I’ve basically given up on trying to make keto baked goods. Everything taste like almond flour and fake sweetener. BUT THIS?! Can’t believe it came out of my kitchen. So good!
Carolyn that looks delicious. I was in Ollie's buyout yesterday and I found your other book. I bought it. I love it!! 🙂 I will be buying your cake book finally
Made this & it goes to the top of the bread list, it's the best I have made ( so far) !!Thanks for all your effort to keto baking. LUUV sandwiches of any kind
I read this tip on combining erythritol products with butter on Maria Emmerich's site: "When making baked goods, normally when using sugar the chemical reaction of beating sugar and butter together creates a lot of air. Since Swerve (erythritol) is different in chemical structure than sugar, the butter should be beaten on its own until light and fluffy and then add the Swerve (erythritol) and continue to beat." What do you think, Carolyn? Is it a good idea - as in a preferred method - or do you think it doesn't really matter???
This is not fully correct. It's not actually a chemical reaction between butter and sugar, it's mechanical. The crystalline structure of sugar (not the chemical makeup) is what whips the air bubbles into butter. Any sweetener with a crystalline structure (Swerve, allulose, BochaSweet) should do the same thing. But you need to make absolutely sure that the butter is properly softened before you start - this is what trips most people up, especially in the winter when houses are chillier. I often give my a quick zap in the microwave (less than 10 seconds), especially if my house is cold.
@@redhatpat9387 Not really, as long as your butter is properly softened, as I said. If it's not, then the sweetener won't beat in properly no matter how you do it.
I am so excited about this recipe! I have been making this cake for Xmas eve dinner for 30 years, the SAD diet recipe which unfortunately is delicious. I can’t wait to make this ketofied! Thanks so much
You will NOT regret it. Best every bundt pan. It's rather plain (no fancy swirls or peaks) but it is by far the best one I've ever owned. Ive thrown away more bunt pans than I care to admit!
GREAT yellow cake recipe. Did not do bundt cake. Made a yellow sheet cake and used your recipe for keto caramel sauce and made a delicious caramel cake. Texture of this cake is PERFECT!!!!Thanks a bunch!!
I have made the KBC but not Keto... I'm literally sitting here salivating ! 🤤. I will be making this recipe right away, as soon as I can get Allulose. Thank you for stirring up my food palate for another KBC.
So this one is funny... I always use salted butter for baking but the "rules" say not to. But I have a high tolerance for salt so use unsalted if you don't.
Yummy, Looks delicious! I'm printing it now, 😂. I have a bundt cake pan that I've been scared to use, lol, but I will follow your tips and hope for the best. Thanks again, Carolyn! 🤗
@@AllDayIDreamAboutFood Hi Carolyn 😊. I had to come back and letcha know that I finally made it yesterday. I was so nerved out but I wanted to attempt making it first without the xanthan gum, even though I do have some on hand. I was scared to death, lol, but Yay, it came out of the pan with a little help but it did. I was such a happy camper and still am. It's absolutely delicious!!! I'm so excited to try some of your other bundt cakes now, that I've been eyeballing 🤣. Hugs girl, thanks again 🥰. PS, I posted pics yesterday in group.
Oh my goodness this looks Great!! Can I make this lemon without compromising the texture and bake? 🤔 I'm new to keto baking and haven't baked much regular either lol
@@AllDayIDreamAboutFood marvellous, many thanks! I must say that your recipes have made a huge difference to making a Keto lifestyle a realistic possibility for me and my husband. 💐
I am not sure what you mean by hard but you haven't given me much info to go on. Are you using the exact ingredients I use? If you're using a different sweetener, that might be an issue. Also... you could be over-baking and/or not storing it properly. :)
@@ummrus6951 I appreciate that so much! But when people are unfamiliar with keto baking, I like to help them trouble shoot if I can. Sadly, often what happens is that people criticize and then run away and never come back for a good discussion about what the problem was.
@@AllDayIDreamAboutFood I fully agree thank you for being patient enough to want to help people troubleshoot! Being hasty is never the way on their part! 💕
@@AllDayIDreamAboutFood not saying this person is malicious but having had a couple different social media outlets I have run into many people who apparently spend their time surfing the web looking for opportunities to cause problems. Then there are likely anti Keto people who like to spread false information. You do an awesome job and although I am new to your channel and have not tried anything yet I will be soon. Thanks for all the hard work you put into this. Your doing a great job!!! Terry
![HIWWHEE | OHM [Official MV]](http://i.ytimg.com/vi/OJJLtTLqLag/mqdefault.jpg)
I love love love this recipe. I have made it probably 5 times over the last year. The only change I have made is switching out the vanilla extract with almond extract and more almond extract! Thank you 😍
Delicious!
Thanks for this amazing recipe. I’ve made this delicious cake a few times, and it’s been an unqualified hit. Hard to believe something so delicious is not completely off plan! (Make sure to pay attention to the direction to heavily grease the pan)
Glad you enjoyed it!
I from Western Kentucky and I've been on a Keto diet since last August. I can't wait to try this recipe! 😋 Especially with strawberries or raspberries! 🥰
Any berry would be great!
Every time I see this recipe I wonder why I haven’t made it yet. You make it look so easy! I think I need to make it this weekend. Thank you for another great recipe. 😊
I hope you do try it!
I have made this several times and it is AMAZING!!!
Wonderful to hear!
I’ve basically given up on trying to make keto baked goods. Everything taste like almond flour and fake sweetener. BUT THIS?! Can’t believe it came out of my kitchen. So good!
My mouth is watering ! 😋🤤
Good! :)
Carolyn that looks delicious. I was in Ollie's buyout yesterday and I found your other book. I bought it. I love it!! 🙂 I will be buying your cake book finally
Thanks so much!
Made the cake using the mini bundt maker and they turned out great. My family really loved the individual cakes
I am making this for sure...put a little whipped cream on top...summer berries....perfect summer dessert
Made this & it goes to the top of the bread list, it's the best I have made ( so far) !!Thanks for all your effort to keto baking. LUUV sandwiches of any kind
Your best cake recipe and my favorite!😘❤️
Thank you!!!
I read this tip on combining erythritol products with butter on Maria Emmerich's site:
"When making baked goods, normally when using sugar the chemical reaction of beating sugar and butter together creates a lot of air. Since Swerve (erythritol) is different in chemical structure than sugar, the butter should be beaten on its own until light and fluffy and then add the Swerve (erythritol) and continue to beat."
What do you think, Carolyn? Is it a good idea - as in a preferred method - or do you think it doesn't really matter???
This is not fully correct. It's not actually a chemical reaction between butter and sugar, it's mechanical. The crystalline structure of sugar (not the chemical makeup) is what whips the air bubbles into butter. Any sweetener with a crystalline structure (Swerve, allulose, BochaSweet) should do the same thing.
But you need to make absolutely sure that the butter is properly softened before you start - this is what trips most people up, especially in the winter when houses are chillier. I often give my a quick zap in the microwave (less than 10 seconds), especially if my house is cold.
@@AllDayIDreamAboutFood Are you saying that it doesn't make a difference to the finished product if you beat the butter before you add the sugar?
@@redhatpat9387 Not really, as long as your butter is properly softened, as I said. If it's not, then the sweetener won't beat in properly no matter how you do it.
I am so excited about this recipe! I have been making this cake for Xmas eve dinner for 30 years, the SAD diet recipe which unfortunately is delicious. I can’t wait to make this ketofied! Thanks so much
Happy to help!
This sounds so good. Ordering the pan today.
You will NOT regret it. Best every bundt pan. It's rather plain (no fancy swirls or peaks) but it is by far the best one I've ever owned. Ive thrown away more bunt pans than I care to admit!
GREAT yellow cake recipe. Did not do bundt cake. Made a yellow sheet cake and used your recipe for keto caramel sauce and made a delicious caramel cake. Texture of this cake is PERFECT!!!!Thanks a bunch!!
Wow, it iiiiis super beautiful! That plop sound was perfection. Im making this !!!thank u so much!
You are welcome 😊
Thank you very much!!! I really happy that I found your chanel.😊❤
I have never made a bunt cake. This recipe looks fantastic 😋
Thank you!
I enjoy all your recipes, thanks for sharing.
USA pans are the best I love them
Me too!!!
Looks delicious. Can’t wait to make it. I really love your videos
I have made the KBC but not Keto... I'm literally sitting here salivating ! 🤤. I will be making this recipe right away, as soon as I can get Allulose. Thank you for stirring up my food palate for another KBC.
Hope you enjoy
I have the USA Bundt pan, but have also used silicone that worked beautifully.
Great looking recipe. I will definitely be giving this one a try.
Please do!
Thanks, it was great taste. Everyone loved it
Next recipe in line for this weekend!!!!
It looks amazing! Should we use salted butter?
So this one is funny... I always use salted butter for baking but the "rules" say not to. But I have a high tolerance for salt so use unsalted if you don't.
Yummy, Looks delicious! I'm printing it now, 😂. I have a bundt cake pan that I've been scared to use, lol, but I will follow your tips and hope for the best. Thanks again, Carolyn! 🤗
If you're not fully confident of your pan... add 1/2 tsp xanthan gum to the dry ingredients as it will help bind it more.
@@AllDayIDreamAboutFood Great, I will make a note on my print out. Thanks you! I will post it on FB soon, when I make it. Hugsss 🤗.
@@AllDayIDreamAboutFood Hi Carolyn 😊. I had to come back and letcha know that I finally made it yesterday. I was so nerved out but I wanted to attempt making it first without the xanthan gum, even though I do have some on hand. I was scared to death, lol, but Yay, it came out of the pan with a little help but it did. I was such a happy camper and still am. It's absolutely delicious!!! I'm so excited to try some of your other bundt cakes now, that I've been eyeballing 🤣. Hugs girl, thanks again 🥰. PS, I posted pics yesterday in group.
I made this a few times… Yummy!!
Oh my goodness this looks Great!! Can I make this lemon without compromising the texture and bake? 🤔 I'm new to keto baking and haven't baked much regular either lol
Absolutely! Add some lemon zest, replace the water with lemon juice, and you could really amp it up with some lemon extract.
Carolyn, can I use a monkfruit/erythritol blend instead of Swerve? I’m so excited to try this lovely cake!
Yes, that should work just fine!
@@AllDayIDreamAboutFood thank you! 💕
I appreciate ALL your recipes and responses. Hoping you can help me with a nut free alternative since my son is allergic to nuts😞
Looks delicious! Can you freeze slices of the cake!
I have and it turns out great.
Yes you can! Fab idea!
Where do you buy the whey protein. And what does the can look like. That it comes in
If you expand the video description... I like right to it!
Oh yay! This week ends project. Thank you so much Carolyn; you are providing me with keto confidence!🕉🙏🤗
Oh yum!!!!
Is it i portant to put 5 eggs how about two eggs thank you
Hi can i use almond flour no whey protein one cup
Can you make this using the mini bundt maker?
I am not sure, as I don't own one.
@@AllDayIDreamAboutFoodThank you....I'll try it and let you know how it turns out
@@roseashby5884 Please do!
Would allulose/monfruit mix work instead of erythritol? Thanks so much for your recipe
Hi!can i use white egg powder?it is gonna be the same?
🤩🤤🤩
What is your thought on letting cake or any batter sit in fridge to absorb the ingredients better would it make it more moist?
Totally unnecessary with this (or really any) of my recipes.
Can you put a drizzle glaze on it? I'm thinking lemon or maple.
Sure, have at it!
In France, we just call this cake.
Hi, we don't have this kind of pan in the UK, can we use a different pan such as a loaf tin?
It's too big a cake for a loaf pan. Try 9x13 rectangular. Or a 9 inch springform pan.
@@AllDayIDreamAboutFood marvellous, many thanks! I must say that your recipes have made a huge difference to making a Keto lifestyle a realistic possibility for me and my husband. 💐
@@twogsds Wonderful!
Can unflavored whey protein be sustituted?
That's already what the recipe calls for.
What is the carb count for a slice of this cake?
5.5g total carbs. You can view ALL of the nutritional info in the written recipe. Link is in the video description.
I made this last night. It came out ok, except it was wayyyyyy too sweet. I could had cut back the sugar substitute to about half.
I'm dairy free anyone tried non dairy alternative
Everytime I make a cake from you it turns hard
I am not sure what you mean by hard but you haven't given me much info to go on. Are you using the exact ingredients I use? If you're using a different sweetener, that might be an issue.
Also... you could be over-baking and/or not storing it properly. :)
@@AllDayIDreamAboutFood
Don't listen to her/him your recipes work EVERYTIME
you genius!
@@ummrus6951 I appreciate that so much! But when people are unfamiliar with keto baking, I like to help them trouble shoot if I can. Sadly, often what happens is that people criticize and then run away and never come back for a good discussion about what the problem was.
@@AllDayIDreamAboutFood I fully agree thank you for being patient enough to want to help people troubleshoot! Being hasty is never the way on their part! 💕
@@AllDayIDreamAboutFood not saying this person is malicious but having had a couple different social media outlets I have run into many people who apparently spend their time surfing the web looking for opportunities to cause problems. Then there are likely anti Keto people who like to spread false information. You do an awesome job and although I am new to your channel and have not tried anything yet I will be soon. Thanks for all the hard work you put into this. Your doing a great job!!!
Terry