Low Carb Bahama Mama Cake
It is tropical, bright and fresh! It is your favorite drink re-imagined into a luscious Low Carb Bahama Mama cake with amazing flavors from extracts!
The pineapple and orange garnish are so very pretty for presentation but can be taken off when served. One piece of pineapple has a tiny bit of carbs, so I didn’t worry about that!
My favorite protein powder by Iconic really makes the icing so smooth and helps reduce the need for a bunch of powdered erythritol!
Low Carb Bahama Mama Cake
Its your favorite tropical drink re-imagined into a low carb, gluten free cake! Like a slice of sunshine you will taste all the tropics in this delicious cake!
Equipment
- Large Bowl
- hand mixer or stand mixer
- 8 inch round
Ingredients
- 1/2 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 large eggs
- 2 large egg yolks
- 1/2 cup sugar free honey or sugar free maple syrup
- 1/3 cup avocado oil
- 2 tbsp heavy cream
- 1/2 tsp apple cider vinegar
- 1/2 tsp coconut extract
- 1/2 tsp vanilla
- 1/2 tsp pineapple extract
- 1/2 tsp orange extract
Frosting:
- 2 oz sugar free white chocolate chips (1/4 c. approx)
- 1 tbsp coconut oil
- 2 oz cream cheese softened
- 1/2 cup butter; softened
- 2/3 cup confectioners erythritol
- 3 tbsp vanilla protein powder or plain whey
- 1 tsp vanilla extract
- 10 drops liquid monkfruit/stevia
- 1/2 tsp cherry extract
Instructions
- Preheat oven to 350F.
- In a small bowl whisk coconut flour, baking soda, baking powder, and salt. Set aside.1/2 cup coconut flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- In the large bowl of a stand mixer, mix eggs, egg yolks, honey and oil. Mix until uniform in color.3 large eggs, 2 large egg yolks, 1/2 cup sugar free honey or sugar free maple syrup, 1/3 cup avocado oil
- Add additional ingredients and mix well. While mixing, slowly add dry mixture.2 tbsp heavy cream, 1/2 tsp apple cider vinegar, 1/2 tsp coconut extract, 1/2 tsp vanilla, 1/2 tsp pineapple extract, 1/2 tsp orange extract, 1/2 tsp cherry extract
- Mix for 2 minutes until fluffy. Scrape all into an 8" round pan lined with parchment paper and greased.
- Bake 35 minutes. Once cool, remove from pan.
- Wrap in plastic wrap and chill overnight.
- In a sm. saucepan on LOW melt white chocolate chips. Whisk as it melts.2 oz sugar free white chocolate chips
- Do not leave unattended, it will burn and stick to the bottom of the pan. ONLY use low heat or it will scorch.
- Once it starts to melt, take off of heat and whisk until smooth. Set aside.
- In a stand mixer or in a LG bowl w/ a hand mixer, cream the cream cheese, coconut oil & butter well.1 tbsp coconut oil, 2 oz cream cheese softened, 1/2 cup butter; softened
- Add in the confectioners sugar, vanilla protein powder, vanilla extract and stevia drops. Mix very well until smooth.2/3 cup confectioners erythritol, 3 tbsp vanilla protein powder, 1 tsp vanilla extract, 10 drops liquid monkfruit/stevia
- Frost cake ONLY after completely cool or frosting will melt.
- Store frosted cake in fridge up to 5 days.
Notes
Nutrition
Calories: 306kcalCarbohydrates: 27gProtein: 6gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 50mgSodium: 340mgPotassium: 51mgFiber: 3gSugar: 1gVitamin A: 419IUVitamin C: 0.02mgCalcium: 73mgIron: 1mg
Tried this recipe?Let us know how it was!
