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what’s going on guys obviously we’re doing something a little different say I’m in my pajamas I literally just got up we are making a low-carb gluten-free if you care about this a flourless breakfast vanilla maple cake well it’s not vanilla because I’m actually out of an all protein car so it’s going to be banana maple breakfast cake it’s awesome if you like this style of video let me know in the comments below I will make more of them all right guys before we start I just want to recommend get yourself a food scale if you’re following if it fits your macros then you probably have a food scale already I’ll leave a link in the video description to one but this is just going to ensure that your cake is going to turn out exactly like my cake turns out because we’re weighing things to the gram it just is a more exact way of cooking anything you should just have a food scale anyways first thing we’re going to add to our Bowl to make our cake is 1/2 a cup it’s like 60 grams of Bob you have to use Bob spread know but I’m using Bob’s Red Mill coconut flour this is going to be the base flour for the cake so the next thing we do is we’re going to add our protein powder I’m using ISO Pure’s it’s your carb banana-cream protein powder because this is going to be a banana maple cake I’ve done it with vanilla and I’ve done it with this both are very delicious does anybody else you guys you have to do this right like before you use your protein powder you have to shake it out we’re going to be adding one and a half scoops of the protein powder it’s 45 grams of whichever protein powder you guys choose alright so the next thing we’re going to add guys is two scoops two scoops two teaspoons of ground cinnamon to our Bowl since I have my TSP scooper out we are also going to be adding a heaping teaspoon of baking powder if you’re wondering what a heaping teaspoon looks like it looks I’m running out of baking powder as I’m doing this it’s just we’ll just pour it there make a mess on this counter so yeah this is a heaping teaspoon of baking powder look at TCF right yeah we’re breaking all kinds of rules guys because usually you mix your dry ingredients with your liquid ingredients we’re not going to do that today it’s breakfast time in enough time to do any of that stuff so I’m adding a teaspoon of banana extract we’re also going to add a teaspoon of vanilla extract like I said break-in rules guys we’re not mixing our dry ingredients first we’re just we’re going to put everything in the bowl and then we’re going to mix it next thing we do is add 45 grams it’s three tablespoons of Walden Farms calorie-free pancake syrup this is going to give our cake the maple flavor so typically coconut flour anything is super dry how we are going to combat that and actually this cake is going to be super moist it’s going to use a lot of apple sauce using 250 grams it’s like a cup of apple sauce it’s true we’re not using bananas to moisten our cake you probably could but I just wanted to save carbs and actually apple sauce has like half the carbs or ish this is a lot less carbs than a banana does per 100 grams so I’m going to add the last ingredient which is for egg whites for 140 grams of egg substitute ah it’s not the last one greeting to you we need two eggs as well I’m going to follow my instructions better sorry for the confusion guys just break in whole eggs into this bowl we produce like a pro out of the line for holding in my whisk you can really smell too something this actually smells delicious can you smell this can you getting excited I’m getting hungry I’m getting excited I’ve switched to a spatula guys and you want to make sure that you really stir this well because the protein powder can sometimes have a hard time dissolving in everything and you don’t want chunks of like protein powder undissolved in your cake it’s not a good surprise not a good cake surprise all right so our batter is well mixed I’ve got an eight nine five nine inch this is nine nine inch cake pan going to spray it with high-quality baking spray this is the best stuff guys if you can find this in your grocery store highly recommend getting the coconut spray oil by spectrum so good you want to make sure that you really cook your your pan with this there we go and then just add the batter to the pan now you’re going to want to take your spatula and just even this out or the base of your cake tin all right so once you’ve leveled out your cake with your spatula you throw this in the oven at 350 degrees mmm I just look at that spatula that was delicious from dig our cake wooden our oven oven is preheated to 350 and this is going to take about a half hour guys 25 to 30 minutes you don’t want to overcook this cake because like we said coconut flour it dries things out so make sure you err on the side of caution and undercook your cake a little bit see you in half hour so we’re having a debate right now we’re we’re having a conversation if you will we’re talking about my curing by the way if you have a curing the donut shop nutty caramel is the best right because it that’s the best stuff if you set your Keurig to 4 6 or 8 ounces haul things it’s all the same caffeine right no matter if you hit the strong button in it and it really is strong but I think it’s taste it’s a little tastier if you do the lower the six or the four on your Keurig I think it actually comes out more like super nutty caramelly okay is it caramel or caramel see I think it’s caramel I don’t think that’s another good debate jacket party here we’re new Nestle Crunch carb it’s caramel it’s called caramel can you smell 30 minutes later your cake is going to start separating from the pan a little bit that’s a good indicator that it’s done also it’s alright that the middle is still a little undercooked the rest as you can see it’s giving you a little bit of a fight when you press down and that’s kind of what you want to see so the cake is done and let it cool for a little bit we’re in transfer to a wire rack and cut this thing open have birthday dude thanks man Elmer le showed up just in time to enjoy his birthday cake this wasn’t even planned wasn’t even planned that you were supposed to come over but we made cake this morning and as you guys can see it’s been cooling now a little bit on the wire rack you want to cool it down probably takes like a half article done completely but I think we’re just going to cut into this bad boy right about now that slice a cake it’s a real deal it’s like an awesome breakfast cake right it is perfect all right guys so it’s time for bite APIs are noticed a sling that I made for breakfast past seven past seven in the past seven of the past 10 days and the macros on the entire nine inch cake 72 grams of protein 59 grams of carbs 23 grams of fiber and 17 grams of fat that’s for the entire cake it’s like less than 100 calories per slice because the entire cake has 710 calories each slice is like 90 calories great so here’s my days dust we don’t do this on the channel very often I’ll review two guys never see me actually eating the recipe mmm that’s so good is so moist but I probably said that a few times this video Paul just don’t like it anyways guys I hope you enjoyed the video subscribe if you’re not subscribed if you like the video if you did enjoy it I need to go get a cup of coffee because this with coffee program breakfast see you guys in the next video
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Homemade Healthy and Easy Cake Recipe – Healthy breakfast ideas for weight loss. How to make cake for beginners. Low carb, gluten free, flourless, high protein, easy, amazing, and no decorating needed. Also, this cake would be the perfect birthday cake recipe for your health conscious friends/family.
Weight Loss Ebook:
Things I used In This Recipe:
Whey Protein Powder:
Calorie-Free Pancake Syrup:
Things I Use All The Time:
Low Carb Tortillas & Wraps:
Low Carb Pasta:
Calorie-Free Chocolate Syrup:
Body Weight Scale:
Free 20 Mug Cakes E-Book:
Banana Maple Cake Recipe (GET THE FULL RECIPE BELOW):
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