5 Ingredient White Cake
This sweetener amount makes a perfect strawberry shortcake. If you're going for an actual cake, I recommend adding more sweetener and topping with your frosting of choice. This mini cake is a great blank slate for whatever you're hungry for! THM:S, Low carb, Sugar free, Gluten and Nut free (allergy info for cake only without the optional ingredients)
Serves: 1
  • 1 egg
  • 1 T sour cream or Greek yogurt
  • 2 T water
  • 1½ T coconut flour or 3 T Briana's Baking Mix (or 3 T THM Baking Blend, which is not nut free)
  • 2 packs of Truvia (or 1½ tsp. spoonable Truvia; you could also try ¾ tsp. THM Super Sweet Blend), or more to taste if you want a sweet cake and not a shortcake
  • ½ tsp. baking powder
  • Optional: a dash of vanilla or almond extract
  • For strawberry shortcake: homemade whipped cream, sliced strawberries, and unsweetened almond milk for topping
  1. In a small microwave-safe bowl (I used a 2 cup Pyrex dish), whisk the wet ingredients together with a fork. Add the dry ingredients and whisk again. Microwave for 1.5-2 minutes or until the top is just dry (times will vary according to which flours you use). Don't overbake! Alternately, you could probably bake this in the oven at 350 degrees F until the top is just dry and a toothpick comes out mostly clean. Top with homemade whipped cream, sliced strawberries, and unsweetened almond milk for a great strawberry shortcake! Or you could add some more sweetener to the batter and top with your favorite low-carb frosting of choice.
  2. I'm sure you could multiply the recipe and bake it in a larger pan for a shortcake for your whole family. If you try this, let me know how many servings you made, what size pan you baked it in, and how long it took, pretty please?
Recipe by Briana Thomas at https://www.briana-thomas.com/5-ingredient-white-cake/