Low Carb Sheet Cake

Low Carb Sheet Cake
I wanted cake all day, yesterday.
This morning, I woke up and threw these ingredients together in hopes of success.
For once, I didn’t overthink it and it came out better than I expected.
Whisk together:
6 Eggs
1/2 Cup Canola Oil
2 TSP Vanilla, Almond or Chocolate Extract

Blend in:
1 Cup Carbquik
1/2 Cup Ground Golden Flaxseed
1/2 Cup Coconut Flour
1/2 TSP Salt
2 1/2 TBSP Baking Powder

Slowly add in:
1 Cup Room Temperature Water

Preheat your oven for 350 degrees Fahrenheit.
Pour the batter into a greased oblong Pyrex baking dish 9″x12″

Bake for 40 minutes.
Let the cake cool uncovered for at least an hour or two so that the excess moisture escapes.
Makes 12 servings at 2.3g Net Carbs (Assuming you calculate the Erythritol subtracting the sugar alcohol.)

I didn’t make frosting, but what I did do was mix one tablespoon of unsweetened sunflower seed butter with one small cup of low carb fruity yogurt. I sliced the cake and make a whoopie pie. Doing so added another few carb grams, but do at your own risk. ; )

Copyright 2017 Linda Andersson