Sugar Free & Keto Breakfast Cake Slice isn’t just pretty. It’s pretty special!
Only 1.2g net carbs and super scrumptious. You’ll need to be restrained to stop going back to the fridge for more 😀
Suitably keto and low-carb, with loads of healthy, gut-friendly ingredients. But the main thing is that it tastes so incredibly good. Not too sweet. Light, yet satisfying. The ultimate breakfast choice has arrived!
Of course you don’t have to have it for breakfast. It is, after all, a ‘cake’, so you can enjoy it whenever it suits you. But if you’re bored of eggs and bacon or low-carb porridge, you’ll welcome my Sugar Free & Keto Breakfast Cake Slice as a refreshing new alternative to your usual morning fuel.
How To Make Sugar Free & Keto Breakfast Cake Slice
There are two mixes involved. A creamy, cheesecake-style one, and a cocoa one. Unfortunately, you’ll need to use several mixing bowls for this loveliness. Sorry. You all know how much I love my one-bowl creations 😉
But in terms of complication, there is none.
Eggs, sweeteners, oil, cocoa and lupin flour make up the chocolate element. Over that layer, you pipe ‘lines’ that consist of a mixture of cream cheese, icing sugar, a small egg, vanilla extract and a little oat fibre. Then the whole thing is baked in a lined shallow tray. Once cold, all that remains to do is to cut across the centre along the long side and then cut 4 times across the other way. Your 10 breakfast cake slices are ready to go in the fridge and chill.
If you’re allergic to peanuts and/or other legumes, you should avoid lupin flour – just in case. I suggest (not tested) that you could try to replace it with 50% de-fatted almond flour (or seed flour) and 50% oat fiber. You won’t get the same result, but it should be a pretty decent compromise.
Cold-pressed, organic sunflower seed oil is best (and very low in Omega 6), as it’s light and neutral in flavour. Extra virgin olive oil would be too aromatic and way too heavy for this recipe. Other oils might work, but I cannot vouch for them.
A tiny amount of tapioca flour helps achieve a piping consistency for the cream mixture. 5g is all that’s needed. I know it’s a starch and usually to be avoided because keto-friendly it is not. But we’re talking about insignificant amounts here. Please bear in mind that one breakfast slice will contain just 1/2 a gram of tapioca and 1g net carbs.
N.B. Make sure you use a baking tray that’s as close as possible to 17 x 27 cm. I have provided Amazon links in the recipe to items that I guess would be OK. I bought my tray in a local store, so I couldn’t link to that specific item.
Are you ready for this? Let’s do it!
Enjoy!
- Yield: 10 slices
- Serving: 1 slice
- Calories: 107
- Fat: 9g
- Net Carbs: 1.2g
- Protein: 4g
- 2 extra large eggs (115g without shell)
- 80g erythritol (U.S. option HERE)
- 1 tsp pure stevia powder (U.S. option HERE)
- 50g organic, cold pressed sunflower oil (U.S. option HERE)
- 50g lupin flour (U.S. option HERE) (world-wide delivery option HERE - use code QUEENKETO5 for discount at checkout)
- 2 tsp baking powder
- 50g sparkling (carbonated) water
- 10g unsweetened cocoa powder (U.S. option HERE)
- 100g full-fat cream cheese
- 15g icing 'sugar' (U.S. alternative HERE) (or Make your Own)
- 15g egg (use the smallest egg - beat it lightly, then weigh the required quantity
- 5g tapioca flour (U.S. option HERE)
- ¼ tsp vanilla extract (U.S. option HERE)
- using a small mixing bowl, whisk cream cheese with icing 'sugar' and vanilla extract, then add 15g egg and tapioca.
- place the mixture in the fridge while you make the cocoa base.
- pre-heat oven to 160° fan (180° static).
- separate eggs, whip whites to a stiff snow-like consistency and set aside.
- whisk egg yolks with sweeteners (a third at a time) until pale and fluffy.
- keep whisking as you add oil, water and (sifted) dry ingredients - it will quickly become quite dense.
- carefully incorporate egg whites a few spoons at a time, making sure you keep as much air in the mixture as possible.
- line a shallow baking tray (approximately 17 x 27 cm) with non-stick parchment paper, using a tiny bit of butter to keep it stuck down, then pour your cocoa mixture into it and level it.
- insert a medium round nozzle into a piping bag and fill it with the cream mixture - if the mixture is a little runny, bend the tip and place it in a glass as you fill the bag, so the mixture doesn't leak out).
- pipe lines across either vertically and horizontally for a chequered effect, or diagonally for a quilted effect - or use your imagination and create your own stunning design.
- bake on the lowest level for 22-25 minutes (watch after 20 mins - you don't want the cream to brown).
- allow the breakfast cake to cool down completely, then refrigerate until set.
- cut across the middle of the long side and 4 times across the short side to obtain your 10 slices.
Cream cheese can be more or less liquid, depending on the brand and additives it contains. If the chilled mixture remains too liquid to be piped, a pinch or two of xanthan gum should thicken it nicely.
Any unused cream can be baked separately at 150°C fan for an 'extra' treat 😉
You can either refrigerate the unused beaten egg for future use (up to 24 hours - wrapped in cling film), or give it to your dog who will be most grateful for the yummy delight!
The best way to ensure accurate measurement of ingredients is with Metric Kitchen Scales. They are inexpensive and take up very little space. Click HERE for the ones I use. For U.S. option click HERE.
This recipe looks awesome! Do you think it could be frozen? I have teenagers, and i’m trying to make them eat something healthy in the morning before school, but it has to be quick and easy. No time for eggs etc. This recipe looks like it would fit the bill if it could be frozen and thawed over night ready for the morning rush. What do you think?
Hi Liz, you could cut individual slices, wrap them up individually, and keep them in the fridge (up to 5 days) ready to grab in the morning. I’ve never tried freezing this cake, but I see no reason why it can’t be frozen, as long as it’s allowed to defrost gently (rather than in the oven or microwave for speed’s sake).
I subbed cornstarch for the tapioca flour. I already have three types of “gums” in my pantry; I just couldn’t bring myself to buy tapioca flour as well, especially considering the amount is so tiny. The difference in grams of carbohydrate are negligible. Tasty cake! Thank you, Antya.
I don’t blame you, Valorie. Thanks for your feedback.
Thank you for your quick and detailed response. I’ll try with the thicker quality cream cheese first and hope that works. The strawberry roll looks delicious too, so I might just have to bite the bullet and buy some tapioca! Thanks again and when I’ve had a chance to try making it, I’ll update my comments.
Just an FYI, in the states I calculated the closest standard pan size and it is pretty close is a 7X11 pan. For a shallow 7X11 plan look for “toaster oven” pans if you are stateside. I am looking forward to making this cake.
Thanks Vicki, I’m certain that other U.S.-based readers will be grateful for your tips.
This looks very good, but I’d like your suggestion to replace the tapioca as although i have no health issues or objections per say to using it, I cannot justify buying (another) non standard ingredient for just 5g. Would xanthum gum be a good swap please?
I really like your recipes and appreciate that you are UK based (as I am) and produce UK centric recipes. A real bonus, thank you.
Hi Jane, I feel your pain, 5g is such a minute amount of tapioca. I did try to create a piping consistency without it, using various gums – it just didn’t hold and the lines ran into each other. That said, I’m in Italy at the moment, and I cannot get my favourite cream cheese here (Arla Lactose Free Full-fat – best taste and lowest carb I have come across in the UK). So I have to make do with a similar low-carb one and it’s quite liquid. So, it may just be that if you use a denser cheese, like Arla or better still Philadelphia (more carbs, but then you’d be doing away with the tapioca), a bit of xanthan gum may do the trick. My advice would be to begin with a small amount. Please share your results so other readers may benefit. Thank you.
P.S. In case you do buy the tapioca, you’d be able to make my Strawberry Mousse Swiss Roll, which needs 10g 🙂