Low Carb Quinoa Cake

Indulge guilt-free with this Low Carb Quinoa Cake, a delightful fusion of wholesome ingredients designed for health-conscious baking enthusiasts. This gluten-free treat combines the nutty richness of quinoa with the light, moist texture provided by a blend of coconut flour and almond meal, making it both nutritious and satisfying. Naturally sweetened with stevia and boosted by fragrant vanilla and zesty lemon, every bite is packed with flavor without the carb-heavy guilt. Perfect as a snack or light dessert, this cake is high in protein, low in carbs, and keto-friendly, offering a delicious way to enjoy clean, mindful eating. Ready in just over an hour, this recipe is quick, easy, and ideal for anyone looking to enjoy a healthier twist on traditional cakes.

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Coconut flour
• 0.5 cup Almond meal
• 2 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsweetened almond milk
• 4 large Eggs
• 1 teaspoon Vanilla extract
• 0.25 cup Stevia or preferred low-carb sweetener
• 0.5 cup Coconut oil, melted
• 1 tablespoon Lemon zest

Directions

Step 1

Rinse the quinoa under cold water using a fine-mesh sieve until the water runs clear.

Step 2

In a medium saucepan, bring the 2 cups of water to a boil, then add the rinsed quinoa.

Step 3

Reduce to a simmer, cover, and cook for about 15 minutes, or until the water is absorbed and the quinoa is fluffy.

Step 4

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Step 5

In a large mixing bowl, whisk together coconut flour, almond meal, baking powder, and salt.

Step 6

In another bowl, beat together the almond milk, eggs, vanilla extract, sweetener, and melted coconut oil until well combined.

Step 7

Stir in cooked quinoa and lemon zest into the wet mixture, then add to the dry ingredients, mixing until everything is well incorporated.

Step 8

Pour the batter into the prepared baking pan and spread evenly.

Step 9

Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely before slicing and serving.

Nutrition Facts

Serving size	(1485.8g)

Amount per serving	% Daily Value*
Calories	2736.1

Total Fat 195.2g	0%
Saturated Fat 123.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 744mg	0%
Sodium 3837.0mg	0%
Total Carbohydrate 186.7g	0%
Dietary Fiber 55.1g	0%
Total Sugars 13.3g
Protein 83.7g	0%

Vitamin D 251.8IU	0%
Calcium 725.5mg	0%
Iron 17.2mg	0%
Potassium 1627.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.9%

Protein: 11.8%

Carbs: 26.3%