Keto Smart Cakes Copycat Recipe

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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.

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)

1. In a small bowl, add the egg white only.  Mix it with a hand mixer on high until soft peaks form.
2. After the peaks form, add the egg yolk, oil and vanilla.
3. Mix it again.
4. Add the remaining dry ingredients and fold the dry ingredients in the mixture with a spoon until it’s fully combined and smooth.
5. Add the mixture to two silicone cupcake molds.
6. Sprinkle the top with erythritol and cinnamon.
7. Bake on high for 1 minute in the microwave.  You can bake both cakes at the same time.