Comments on: Suuuper Tender Keto Carrot Cake (Cupcakes!) 🥕

By: Shontel

Shontel — Wed, 09 Mar 2022 01:22:17 +0000

I have tried a bunch of keto cake recipes before and this has to be the best one yet! Thank you so much for sharing. I also tried your donuts and those were amazing as well! I’m so happy to have found your website.

By: Paola van der Hulst

Paola van der Hulst — Thu, 25 Mar 2021 22:35:10 +0000

In reply to Kathy Williams,. Absolutely! It goes rancid in a heartbeat, particularly in warm and humid weather (I even keep mine in the freezer!) xo!

By: Kathy Williams,

Kathy Williams, — Thu, 25 Mar 2021 22:14:00 +0000

In reply to Catherine Denis. Golden flaxseed is best but needs refrigeration after opening...when it’s past date it’s very bitter and strong scented.

By: Amy Pruitt

Amy Pruitt — Tue, 27 Oct 2020 15:08:32 +0000

In reply to Kathy Lorenzato. It should weigh the same.

By: Amy Pruitt

Amy Pruitt — Tue, 27 Oct 2020 15:07:17 +0000

In reply to Rachel. Yes

By: Amy Pruitt

Amy Pruitt — Tue, 27 Oct 2020 15:06:21 +0000

In reply to Catherine Denis. Did you use golden flaxseed or regular? Golden doesn't leave as much of an aftertaste.

By: gino

gino — Sat, 22 Aug 2020 15:26:32 +0000

In reply to Doug, Johnston. I don't know if you're checking for replies, but I don't like the aftertastes in a lot of sugar substitutes. What I found if you use 1/2 erythritol and 1/2 allulose, it should offset the aftertaste. So, if something calls for 1/2 C, use 1/4 cup erythritol and 1/4 C allulose. I LOVE allulose, it has zero aftertaste, and cooks like sugar. Browns, caramelizes, etc., as a lot of sugar substitutes do not. You can also try Lakanto classic, it's a mixture of erythritol and monk fruit. Hope that helps.

By: Kathy Lorenzato

Kathy Lorenzato — Wed, 29 Jul 2020 19:40:47 +0000

I have a recurring question with your recipes that I would love to see an answer to: do we re-grind the flaxseed meal and psyllium husk BEFORE or AFTER measuring them? I’m sure there will be a difference in the final amount. I posted this question with one of your bread recipes and never saw an answer. Thanks.

By: melanie

melanie — Sun, 26 Jul 2020 21:56:07 +0000

Just wow…I made the cupcakes last time but decided to go for a cake, and it was moist, tasty and dripping with creamy vanilla frosting…..the kids lapped it up and I feel so very happy that I can eat such a delicious cake and its all legal!! This will be in my top 5 of go to recipes. You would never know that this is sugar and flour free, in fact I think it tastes all the better for it.

By: Catherine Denis

Catherine Denis — Tue, 30 Jun 2020 13:30:31 +0000

Hi Paola! As a die hard carrot cake lover, I loved your recipe, and particularly the texture of this cake (made a 6-in)! I found that the taste of the flaxseed was a bit too strong for me, however. What could I substitute it with (or maybe just part of it) to try to soften that particular flavour, without compromising the lovely texture? For one, I will add more spice, which should help. I’ve also read about substituting ground flax seed with unsweetened apple sauce (on a Livestrong blog), but I’m suspicious of subbing in a liquid to replace a powder. Alternatively, I’m thinking ground chia seeds, but they’re sooo absorbent that I figure I’d have to add some kind of liquid. I’d love your thoughts as an experienced keto baker just to guide my experimentation 🙂 Thanks again for your wonderful recipes!