CAKES AND PIES

Using Ratios? Check the recipes below using your preferred recipe calculator.

All ratios have been calculated using the fat, protein and carbohydrate values provided by the USDA. Label claims for nutrients vary by brand. When using ratios for medical purposes (such as epilepsy), it is strongly recommended to use the nutrition information found on the food labels. Ratios are likely to differ when different brands of the same ingredient are used.


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Pumpkin Pie

Makes: 1 x 9 inch pie
Prep: 10 min   Cook: 10 + 15 min

Ingredients:

1 cup + 2 tablespoons (280 g) 36% cream

10.8 oz or 1¼ cup (308g) unsweetened canned pumpkin

3 tablespoons (28g) gluten flour

1 large egg (50 g)

1/2 cup (120g) unsweetened coconut milk

2 1/2 cups (212g) KetoCuisine™

2 tablespoons (20g)  melted butter

Pinch of cinnamon

Pinch of nutmeg

Pinch of cloves

Other ingredients: sweetener of choice (if desired)

 

Directions: 

  1. Preheat oven to 400º F

  2. Reserve 35g (1/2 cup + 1 tablespoon (140 g) of cream for whipped topping and 1  tablespoon (10g) of butter for pie plate

  3. Blend all ingredients together adding a pinch of cinnamon, nutmeg, cloves with sweetener

  4. Pour into buttered pie plate & bake in oven 10 minutes at 400º F

  5. Reduce heat to 325º F and continue cooking  for approx. 15 minutes

  6. Pie is ready when inserted knife comes out clean

  7. Serve with 35g (1/2 cup + 1 tablespoons (140 g) 36% cream of whipped cream

per 1/8 pie:

Calories: 387.5 | Protein: 5.79 g | Fat: 37.5 g | Net Carb: 6.72 g |  Ratio: 3:1


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Birthday Cake

Makes: 1 x 8 inch cake
Prep: 15 min   Cook: 15 min

INGREDIENTS:

6 tablespoons (90 g) 36% cream

1/3 cup (27 g) coconut flour

1 teaspoon (6 g) pure vanilla extract

1/2 teaspoon (3 g) baking powder

2 teaspoons or 2 packets (6 g) Truvia®

2 large eggs (100 g)

2 cups  (159 g) KetoCuisine™

Pinch of baking soda

Pinch of salt

Other ingredients: 3 tablespoons warm water, pure vanilla (for whipped frosting)

DIRECTIONS:

  1. Preheat oven to 350º F

  2. Prepare cake pan with cooking spray

  3. In a bowl mix together: eggs, pure vanilla, 1 packet (3 g) Truvia®, 1 tablespoon (15 g) cream and 3 tablespoons warm water

  4. In another bowl, combine: KetoCuisine™, coconut flour, baking powder, pinch of baking soda & salt, blend well

  5. Pour wet ingredients into dry ingredients & mix well

  6. Pour into prepared cake pan and bake at 350º F approximately 15 minutes, turn off oven & leave for another 5 minutes

  7. Frosting: combine remaining cream (whipped) & Truvia® with a few drops of vanilla

TIPS:

  • use silicon bakeware for best results

  • use few drops of beet juice to color whipped cream

PER 1 SLICE (1/8 OF CAKE):

Calories:  206.25 | Protein: 3.28 g | Fat:19.89 g | Net Carb: 3.55 g |  Ratio: 3:1
 


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Cinnamon Cake

Makes: 1 x 8 inch cake
Prep: 15 min   Cook: 12 - 15 min

INGREDIENTS:

1/3 cup (30 g) coconut flour

2 tablespoons (30 g) Truvia®

1 1/2  teaspoon  (5 g) baking powder

2 large eggs (100 g)

4 tablespoons (40 g)  melted butter

1 1/3 cup (105 g) KetoCuisine™

3 tablespoons (40 g) coconut oil

1 1/2 teaspoon (4 g) Cinnamon

Pinch of salt

Other ingredients: water & vanilla

DIRECTIONS:

  1. Preheat oven to 350º F

  2. Spray a cake pan with cooking spray

  3. Melt butter, combine with coconut oil & egg. May add a couple drops of vanilla to wet ingredients

  4. Next combine all dry ingredients in a separate bowl (coconut flour, baking powder, Truvia®, KetoCuisine™ and cinnamon). Add a pinch of salt

  5. Combine wet and dry ingredients. Batter will be a little thick, add 1/2 Tbsp of water at a time until cake batter consistency is achieved. (Should not take more than 3-4 Tbsp)

  6. Pour batter into prepared cake pan and bake at 350º F for 12-15 minutes or until fork inserted in middle of cake comes out clean

PER 1 SLICE (1/8 OF CAKE):

Calories:  203.13 | Protein: 2.75 g | Fat: 20.17g | Net Carb: 2.69g |  Ratio: 3.7:1


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Chocolate Nut Cheesecake

Makes: 2 cups
Prep: 15 min   Chill: 1 hour

INGREDIENTS:

1/2 cup (120 g) 36% cream

1 1/4 teaspoon (4 g)  Truvia®

4 1/4 teaspoon (44 g)  Nutella®

1 cup + 1 tablespoon (88 g) KetoCuisine™

1/2 cup + 1 tablespoon (144g)  cream cheese

1/3 cup + 1 tablespoon (80 g) melted butter

44 halves (64 g) pecans

Other ingredient: pure vanilla

DIRECTIONS:

For a layered cheesecake

  1. Placing a glass bowl over a pan of simmering water

  2. Melt cream cheese & butter, add vanilla then fold in KetoCuisine™

  3. Pour this mixture into 4 dessert cups

  4. Next layer warm nutella then half of the chopped pecans

  5. Placing whipped sweetened cream on top followed by remaining pecans

  6. Cover with plastic wrap and refrigerate for at least 1 hour

OR

  1. Blend all at once together

  2. Fill  4 dessert cups

  3. Then sprinkle with pecans

  4. Cover with plastic wrap and refrigerate for at least 1 hour

PER 1/2 CUP:

Calories: 704.75  | Protein: 6.35 g | Fat:70.36 g | Net Carb: 11.49 g |  Ratio: 3.94:1