Keto Smart Cakes Copycat Recipe
We just perfected the cinnamon flavor Keto Smart Cakes Copycat Recipe and it’s fantastic!! I will warn you though… this recipe took me getting quite a few ingredients that I don’t normally have on hand. Here’s the thing though… I really like the SmartCakes but I don’t like the price of them. The cinnamon Smartcake 4 pack costs $14.95! I figured I would just get the ingredients and make them often enough to justify getting ingredients I don’t normally keep in stock. Totally worth it!
If you plan to attempt this recipe, you must get all the weird ingredients! If you plan to substitute anything, I suggest you just keep purchasing the Smartcakes directly from the company. I’ve tried this recipe many times! There is not substitute for these ingredients. For those that have tastes these cakes, you know how delicious they are and why I went to great lengths to concoct a copycat recipe.
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The oat fiber in the recipe is not oat flour. It’s very different! Same thing with the corn fiber. It’s not corn flour. Both of these ingredients are fiber and are non digestible. But, they make a huge difference in taste in the recipe. Without them it won’t be fluffy and cake like. Specifically, the corn fiber adds a level of moisture to this cake recipe that cannot be replaced. I tried to make it without it simply because I didn’t want to purchase it.
There’s been so much talk in the keto world from the so called experts about whether or not you need fiber in your diet. You have experts that will tell you that you don’t and others that swear that you do to help aid digestion. I’m not sure what to believe when I listen to each of them. All I do know is that this recipe does not spike my blood sugar and it doesn’t cause a stall in weight loss either. But most importantly, it gives me a sweet cake treat that doesn’t leave me feeling deprived while doing the keto diet! LOVE THAT!
One other ingredient that I want to talk about is the cellulose powder. This is the one ingredient that I did find at my local craft store in the cake baking section. It looks like this: Cellulose powder. This ingredient is known to add strength and elasticity to your baked goods. One very important thing I noticed is that if you leave the cake out on the counter for a bit, it won’t harden with this ingredient. When I was testing this recipe I noticed that the cake started to harden when left out at room temperature for 30 minutes or more. The cellulose powder really help to not do this.
Now that I bought all of these ingredients, I could really increase the measurements of this recipe and make a full blown cake with these ingredients! I might just do that.
You will notice in this photo below I used avocado oil. I found no difference between avocado oil and olive oil in this recipe.
You will notice the two different keto sweeteners I used too. This is to help balance out the sweetness without leaving an aftertaste or cooling affect. These were also ingredients in the main recipe too. I see why!
These are the silicone cups I used. I really like them because they have little handles on the side of each cup. Perfect for pulling them out of the microwave or pulling them out of a muffin pan too.
Keto Smart Cakes Copycat Recipe Ingredients
Makes 2 cakes
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 tsp olive oil
- 15 drops of liquid monkfruit sweetener
- 1/2 tsp vanilla Whey Protein Isolate (I used this brand)
- 1/2 tsp Acacia Fiber
- 1 tbs oat fiber
- 1 tsp Flaxseed
- 1 tbs Erythritol sweetener
- 1 tsp corn fiber
- 1/2 tsp cellulose powder
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- More cinnamon and erythritol for the cake toppings
Keto Smart Cakes Copycat Recipe Instructions
(Grab the printable recipe card below)
- In a small bowl, add the egg white only. Mix it with a hand mixer on high until soft peaks form.
- After the peaks form, add the egg yolk, oil and vanilla.
- Mix it again.
- Add the remaining dry ingredients and fold the dry ingredients in the mixture with a spoon until it’s fully combined and smooth.
- Add the mixture to two silicone cupcake molds.
- Sprinkle the top with erythritol and cinnamon.
- Bake on high for 1 minute in the microwave. You can bake both cakes at the same time.
Keto Smart Cakes Copycat Recipe
Equipment
Ingredients
- 1 egg
- 1/4 tsp vanilla extract
- 1/2 tsp olive oil
- 15 drops drops of liquid monkfruit sweetener
- 1/2 tsp vanilla Whey Protein Isolate
- 1/2 tsp Acacia Fiber
- 1 tbsp oat fiber
- 1 tsp Flaxseed
- 1 tbsp Erythritol sweetener
- 1/4 tsp cinnamon
- 1/8 tsp of nutmeg
- 1 tsp corn fiber
- 1/2 tsp cellulose powder
- 1/4 tsp salt
- More cinnamon and erythritol for the cake toppings
Instructions
- In a small bowl, add the egg white only. Mix it with a hand mixer on high until soft peaks form.
- After the peaks form, add the egg yolk, oil and vanilla.Mix it again.
- Add the remaining dry ingredients and fold the dry ingredients in the mixture with a spoon until it’s fully combined and smooth.
- Add the mixture to two silicone cupcake molds.
- Sprinkle the top with erythritol and cinnamon.
- Bake on high for 1 minute in the microwave. You can bake both cakes at the same time.
I see that you have listed collagen peptides in your amazon shopping list, and you mention it in the post, but I don’t see anywhere that it is used in the recipe. would you clarify please? I would love to try these, but don’t want to waste ingredients if I do it incorrectly- thank you!
Yes, sorry about that. I do very well with collagen peptides in most of my cake recipes. I had tons of versions of this recipe and accidentally uploaded the wrong recipe version that was my final winner. I’ve removed the version that had the collagen peptides. The version uploaded now is the winner recipe. Sorry for the confusion.
I should have known that you’d be the brilliant person to crack this recipe! Thank you ! Thank you! Thank You!!!!! Can’t wait to get all the ingredients! Hope you’ll be able to explore smartcake’s pumpkin muffin too!
Is that 1 tablespoon or 1 teaspoon of erythritol?
I used a tablespoon. I updated and corrected the recipe. Thanks!
So could we use this same recipe for the other flavors by just adding extract
This is awesome! Do you have a copy cat recipe for the raspberry and cream smart cakes?
Not yet, it took my forever to get the texture just right on this one. I’m not sure I’m up for the challenge again this soon. lol. I’ve been working on syrup recipes!
Is whey protein essential or will another type of protein work in its place? I have coconut and collagen protein powder….just wondered if that would work?
The collagen powder will make it too wet. It’s essential to use the whey protein. I haven’t tested the coconut. Let me know if you do! This recipe was probably the hardest recipe I’ve tried to recreate. It took me months!
Wow I’ve been trying too and so appreciate your recipe! You’re right, no one else has the true ingredients list. I tried baking my batch 20 minutes at 350°, and they did not do well at all… Unless you like concave dome-shaped and wet condensed cupcakes! Hahaha period any tips for baking instead of the microwave, to avoid having them taste funny if I want to store them? Or, do you find that the microwave method still works fine for next day consumption?
Absolutely amazing. This recipe has been a lifesaver on the wallet. I do have one question. I use costco cage-free eggs. If I use 1 egg, that is 120 calories. So about 60 calories per cake just from the eggs. I’m new to nutritional eating and keto, but I’m LOVING it. Any tips on how to use eggs (or equivalent) but to lower the calories from eggs? Thank you in advance!
Thanks so much! I made them as is and liked them but I tweaked the sweetener. I substituted Allulose for the erythritol in the batter (used erythritol for topping per recipe). I upped the allulose by 2 TBS and dropped the monkfruit drops by half. I preferred the flavor better this way.
I liked it so much I made a large portion of the dry ingredients, weighed it in grams and can now make the snack cakes whenever I want just weighing out 34 grams of my dry mix.
All I can say is God Bless You!!! I have asked on multiple forums for a copycat of these and all I can say is every one suggested had gluten. The originals don’t have gluten! As a Celiac on WW I can appreciate the GF low calorie low carb aspect of these little cakes but not once my hubby was laid off during the pandemic!!!
I am sorry I have poor perception but are they standard size silicone cupcakes or are they a tad smaller? Mine seem bigger and it is throwing me off!
Another question: is one or two equivalent to a smart cake? Thank you so much!!!
Yes, these are the standard silicone cupcakes and 1 is a serving. Hope you enjoy them!
Wow, amazing! Thank you for doing all that work. I love having the Smart Cakes with my coffee but they were just too expensive. The only change I made was I did not use the liquid sweetener. I used King Arthur’s baking sugar alternative. I added 1 1/3 tablespoons more to make up for it and it was just fine. I did add up the nutritionals and I did see a difference in calories. This recipe came in at 58 calories each, 116 for both. But, I think it’s due to the bigger size. I’m going to experiment with chocolate one using this as a base.