Sprinkle Birthday Cake

Sprinkle Birthday Cake

I wanted to re-create "Funfetti" boxed cake mix... It was always one of my favorite mixes in the cake section! I really did not want to include nuts so it could be considered "school friendly", so I included xanthum gum in this recipe.  Some people may not be familiar with xanthan gum, however, it is an indigestible fiber, and does not need to be calculated into a ketogenic recipe. It is what makes the cake spongy and retain the rise from baking.  It also helps hold all of the oil and keep the ingredients emulsified.  It is not an ingredient I would choose to use on a daily basis, but sometimes you need to eat cake! I have never seen any adverse reaction to xanthan gum, but please run it by your dietitian just to be sure.

India Tree makes a great 100% all natural vegetable based food coloring, but if you prefer to avoid food coloring or just want a plain white cake,  just leave the sprinkles out and use all plain coconut flour.  I frosted the cake with about 50g of Buttercream Frosting flavored with almond and lemon extract.  I sincerely hope this recipe helps make a keto birthday special!

Sprinkle Birthday Cake
256 Calories

3:1 Ratio

5.2g Protein

3.0g Carbohydrate

Makes one single serve birthday cake

For the sprinkles:
Combine 1 tablespoon of coconut flour with equal parts water. Stir to combine. Add 1 drop of food coloring (natural food coloring is preferred) to the coconut flour andwater. Make sure the color is evenly distributed. Spread the colored coconut flouron a piece of parchment paper until it is very thin. Allow it to air-dry overnight. When it is thoroughly dried, break it into very small pieces and store in an airtight jar. Each color is made separately using the same process.*Please note: for the following recipe, only 2g of the colored coconut flour sprinkles are used. Continue to use “coconut flour” in recipe calculations
to include the sprinkles. Since the amount of food coloring in the cake recipe is so minimal, the food coloring can be counted as a “free food” item.

For the cake:Ingredients:
23g oil, use a plain flavor such as sunflower, safflower, canola
12g coconut flour, Bob’s Red Mill (10g from the bag, 2g of the colored sprinkles)
1g xanthan gum (*Optional & does not need to be calculated)0.5g baking powder0.5g vanilla extract (an additional 0.5g almond extract adds a gre
at “cake” flavor)
32g egg whites, whipped into soft peaks½ tablespoon waterPinch of salt Sweetener of choice (5g of Truvia was used for testing)

Pre-heat the oven to 350 degrees.

Mix 10g of plain coconut flour with the oil. Stir until smooth. Add the xanthan gun, baking powder, extract, water, salt and sweetener. Stir again until all of the ingredients are very well combined.

Add about 10g of the egg whites plus the additional 2g of colored coconut flour. Stir until the egg whites are incorporated and the batter has “loosened” slightly.
Add the remaining egg whites and carefully fold them into the cake batter. Continue folding the egg whites into the batter until evenly distributed. Pour the batter into a greased baking dish or silicone mold (a 1-cup glass Pyrex container was used for testing).

Bake the cake at 350 degrees for 5 minutes. After 5 minutes, turn the oven down to 300 degrees. Continue to bake for an additional 25-30 minutes. The cake should spring back when the center is pressed lightly with your finger.

Allow to cool before slicing or frosting. 

If possible let the cake cool upside down (similar to an angel food cake), this will help prevent it from collapsing. It will sink slightly as it cools, however it you find it is going flat, it may have been slightly undercooked.

Xanthan gum is a stabilizer and emulsifier that gives the cooked cake a spongy texture and helps hold all of the oil. It allows it to rise and hold the tiny bubbles created by the baking powder. If the xanthan gum is not used, the texture of thecake will be denser. Xanthan gum does not contribute to the overall flavor it only helps improve the texture.

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Most Frequently Eaten Meal...

Most Frequently Eaten Meal...

This is a super fast meal that can be eaten anytime of day.  Sometimes the eggs are scrambled, sometimes they are fried, I even microwave them if I'm in a huge rush.  The side fruit or vegetable is interchangeable and depends on what is currently available!

Of course, part of the ease in preparation comes from taking oil in syringes. Learning how to consume oil in this method allows for ingredients to be eaten plain (as many people like), not swimming in fat. This is a skill that is best learned slowly using small amounts of oil to start with.  Overtime, people master this technique and are more easily able to consume the fat.  You could swap some oil out for cream, mix some of the oil (or even mayonnaise) into the eggs and scramble them, but most likely you will have to have some oil or fat on the side if you are at a higher ratio.

288 calories (will vary slightly depending on the fruit or vegetable)

3.5:1 ratio


10g coconut oil

10g olive oil

5g butter

50g raw egg (usually 1 large egg is about 50g)

40g raw tomato


Replace the tomato with any other fruit or vegetable of your choice.  Keep the egg, oil, butter measurements the same and write down the different amounts of fruit or veggies needed to replace the tomato on the same card.  A few examples:

26g blackberries

23g strawberries

31g baby-bella mushrooms

32g asparagus


Pan fry the egg in the butter. Scrape all of the butter out of the pan on to the top of the egg.  Serve the tomatoes on the side, cut in half and sprinkled with salt and pepper.  Serve the oil in 2 10ml syringes.


You can include some of the fat in the egg if you scramble them.  50g of egg will hold about 10g of oil plus some cream if you are using it.

Some vegetables are great if they are cooked in the egg like an omelet.  Spinach, mushrooms, peppers and onions are all good options.

In the background, you see un-sweetened decaffeinated black iced tea.  Use only decaffeinated tea for ketogenic diets! Tea is a great source of many antioxidants and is considered a "free" beverage.

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1 Comment

Product Review: Hamilton Beach Half Pint Ice Cream Maker

Product Review: Hamilton Beach Half Pint Ice Cream Maker

I'll save you time if you don't want to read the whole review, DON'T BUY THIS PRODUCT!  I really wanted this product to work.  In fact, I have purchased this little machine twice now, it just looks so keto friendly; it's small, it comes in fun colors for kids, it looks easy to use, you can take the cordless one anywhere, ect, ect... However, I have now spent more money on wasted ingredients than I have on the total cost of both machines.

Last summer I bought the model with the cord, this summer I thought maybe they improved the overall design when they came out with a model that takes batteries.  Nothing has changed since last summer except for the fact that you now have to pay for batteries and you only get 1 freezer bowl instead of 2. I tried several different ice cream recipes, one with heavy cream and whole milk, one with heavy cream and coconut milk and just straight coconut milk.  I just could not get any keto recipe to turn out.

In my opinion, the biggest problem with this product is the fact that the lid does not attach to the bowl.  Once you add ice cream to the bowl and begin to churn, the liquid starts to freeze to the sides of the bowl.  This is how ice cream makers are supposed to work!  However, as the paddle attachment spins around in the bowl, it is supposed to scrape the frozen cream OFF the sides and repeat the process until the entire mixture has frozen.  Can you see the lid lifting up from the bowl?  It should be sitting flush against the silver edge of the bowl.

With this model, the ice cream will freeze to the sides of the bowl and continue to form a thin layer of frozen ice cream, one on top of another.  The paddle does not scrape the layers off, resulting in the lid gradually rising up higher and higher until the lid is spinning and the paddle is doing nothing.  All you are left with is a layer of frozen solid ice cream filled with a center of liquid ice cream.  Can you see the layer of frozen ice cream around the edges of the bowl?  This was about 15 minutes into the churning process (the ice cream should have been done according to the directions). This is also partly a result of the ketogenic recipe. Sugar is an important factor in ice cream making that keeps the final product softer. Since there is no sugar in ketogenic ice cream, it will always freeze harder.

In the directions it states that you may have to "apply gentle pressure" to the lid to keep it from doing this.  Of course I did this, but it made no difference.  In fact, the amount of pressure it needs to scrape the bowl is enough to make the paddle stop spinning; the motor is just not strong enough.

So my final recommendation is DON"T BUY THIS MACHINE!

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Creamy Vegetables (a method of serving fat)

Creamy Vegetables (a method of serving fat)

When we were at the 4:1 ratio, this was a method that I came up with to combine a large portion of fat with a vegetable,  the goal was to visually "bulk up" a meal.  The amount of vegetables can sometimes look incredibly small sitting on a plate, trying to serve 15g of carrots in 11g of butter has resulted in meal refusal on more than one occasion in our house.  This is intended to be a side dish to be served alongside a protein.  This recipe is very flexible, you can use any vegetable or seasonings you like.  You will have to enter (into the ketocalculator) the needed ingredients of this recipe + a protein and possibly extra fat to meet individual needs.  I almost always used this on nights when the oven was already on, I have cooked it at many different temperatures, it has always turned out ok!  Don't be afraid to change the proportions of cream, egg and butter.  As long as the egg is included, it will cook up just fine.

171 Calories

6.23:1 Ratio



20g heavy cream, 40%

11g butter, melted

15g steamed carrots, mashed very smooth

7g raw egg, mixed well

pinch of baking powder



In a small oven safe bowl, mix all of the ingredients together.  Cook this in a water bath, this will prevent the cream from burning.  Find a second oven safe dish (like a 2 cup Pyrex dish), set the vegetable custard dish inside the larger dish.  Fill the space between the two dishes with very hot water.  Carefully place both dishes in the oven and bake until the top has puffed up.  For the amounts listed above, the quantity will be about 1/4 cup serving.  This should take about 15 minutes in a 350 degree oven.


I usually serve some type of vegetable with dinner so I would cook a small portion plain to use for this dish.  Chop the cooked veggies very small and mash them with the back of a spoon in the dish you would cook them in.  I never have a large quantity of pureed vegetables on hand to make this.

I would save the extra eggs from scrambled eggs in the morning for a dish like this.  I keep extra egg in a small cup like this.  If I start to build up a supply of extra egg, I'll stick it in the freezer!

You could use pureed baby food vegetables if you prefer.  You would have to change the calculation to include pre-made baby food.

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