Low Carb Yellow Cake Mix

Low Carb Yellow Cake Mix
Price: $9.98
Brand: LC-Foods Corporation
UPC: 754205300556
Availability: In Stock
Size: 9oz (256g)

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Low carb yellow cake with only 1 net carb per slice! Seriously, low carb yellow cake that tastes delicious!

Super easy to make - it takes less than 5 minutes to add cream, eggs, oil and vanilla to the mix and voila - the most delicious and moist yellow cake you've had since you started the low carb lifestyle!

There's so many ways you can make this cake your own! Try adding a bit of unsweetened coconut, instant coffee granules, cinnamon, or mint or almond extract to the batter before baking. Our personal favorite is to add a generous handful of our chopped low carb dark chocolate chips for chocolate chip yellow cake! Fantastic! You can also make cupcakes! Frost with our low carb chocolate or vanilla frosting for a delectable treat! You can also frost with whipped cream - maybe with a touch of food coloring and unsweetened coconut? How about taking the cooled cake, break into pieces and layer in a trifle dish with whipped cream, sugar free vanilla or chocolate pudding and fresh strawberries or raspberries. How decadent is that? Try adding some pumpkin puree to the mix before baking. Yum!

This low carb yellow cake has a healthy dose of dietary fiber. As with all LC Foods low carb products, there's no sugar added (of course!) and no preservatives!

Nutrition Facts
Serving Size: 3 Tbsp (21.6g) Approximately one 2" wedge, prepared
Servings per Container: 11
Calories: 77 Cal
Calories from Fat: 9 Cal
Total Fat: 1 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 193 mg
Total Carbohydrate: 11 g
Dietary Fiber: 10 g
Sugars: 0 g
Protein: 6 g
Net Carbs: 1 g
Wheat protein isolates, resistant wheat starches, flax seed meal, vital wheat gluten, Inulin (chicory root) fiber, digestion resistant polydextrose fiber, baking powder, salt, organic stevia rebaudiana leaf natural herbal extracts, natural luo han guo monk fruit, natural enzymes
3 reviews
I was impressed with the final result. The mix didn't smell like I expected it to (cake batter) and neither did the kitchen while baking. I was worried about how it was going to taste but it turned out just fine. I had baked two 9" rounds, cooled them and frosted them with the low carb choc. frosting done using the whipped cream style frosting in the middle and the outside. Then it sat in the fridge overnight before being served. I agree the texture is kind of a cross between cake and corn bread but this is nothing terribly unusual for a scratch cake anyway. We added Monin sugar-free raspberry as like a drizzle on the cake after we cut it. That helped. I suspect whipped cream or ice cream would have worked for this as well. This is a perfectly acceptable solution when someone has dietary restrictions.
3 reviews
Deborah - Ivey, Georgia
Good flavor
3 reviews
Eliza - Raleigh, North Carolina
A little bit of a more corn bread like texture, but the flavor was good with the coconut oil. definitely a good substitute.

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