The Best Low Carb Spice Cake Using Low Carb Flour Substitute

110g Butter
20g Xylitol
5g Allspice
4 Eggs (60g each)
200g Almond Flour
½ T Grated Lemon Zest
5g Wolfberries
16-18 Pecans for decorations

1 Preheat oven to 175℃
2 Line and grease baking tin of choice
3 Cream butter and xylitol until pale and fluffy
4 Add allspice
5 Add eggs one at a time, mix well between each
6 Add almond flour and mix until well combined
7 Add lemon zest
8 Add wolfberries
9 Pour batter into tin and decorate with pecans
10 Bake for 45 minutes, enjoy!

More Cool Baking Tips and Tricks!

❤️ Always preheat oven
❤️ Always use an oven thermometer for a more accurate reading
❤️ Always use room temperature ingredients
❤️ Use a digital scale for more precision
❤️ Use grease-free equipment
❤️ Use grass-fed salted butter for a nicer flavour
❤️ Use eggs that weigh between 58g to 60g each, for best results
❤️ Ensure eggs are free of shells for good peaks
❤️ Use quality bakeware but avoid baking with silicone


In this recipe, I made almond milk from sprouted organic almonds. After separating the almond meal from the almond milk using cheese cloth, I roasted the almond meal in the oven at low heat for about two hours. Finally, grounding them into flour in a food processor.

Hope you're inspired to try this low carb spice cake recipe!

Let me know how you go!

Lynette Tan

P.S. Follow me on social @lovelynettetan

About lovelynettetan

Lynette Tan is Mrs Singapore Universe 2016 and she believes in being beautiful and healthy, naturally. Her mantra? You're most beautiful, when you're You!

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