24 Karat Gold Cake & Muffins

Moist and definitely tasty!!!  



Keto 24 Karat Gold Cake & Muffins


Dry Mixture

1 cup almond flour

1/3 cup coconut flour

1/2 cup Lankanto sweetener

1/2 cup unsweetened coconut

1 tablespoon oat fiber

1 teaspoon powdered konjac root

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons cinnamon

1/2 tablespoons allspice

Wet Ingredients:

3 eggs

1/2 cup avocado oil

3/4 cup water

1/2 cup sour cream

1 cup chopped spaghetti squash

1 teaspoon vanilla


Preheat oven to 350. Grease cake or muffin pan set aside. Add all dry ingredients to large bowl, stir together. In separate bowl add all wet ingredients and mix together. Add wet ingredients to dry ingredients and stir until combined. Fill muffin cups 3/4 full.  Bake for 35-40 minutes until golden and toothpick inserted comes out clean. Let cakes cool on wire rack for 10 minutes and flip onto wire rack to cool completely. Frost with Cream Cheese frosting.

Cream Cheese Frosting

4 ounces cream cheese softened

2 tablespoons butter softened

1 3/4 cups powdered sweetener

1/2 teaspoon vanilla

1-2 tablespoons heavy cream


Beat cream cheese and butter until light and fluffy. Add powdered sweetener and continue mixing, add vanilla. Add cream until desired smoothness.

Makes 1 two 8” or 9” layer cake or 24-32 Muffins 






    1. Hi, they are regular size and depending on how many you make I suggest calculating the recipe for your personal use. πŸ’πŸŒΈπŸ’–

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