Basic Yellow Cake / Cake Waffles (low-carb and gluten free)

My friend Didi  came up with a low-carb cake recipe that changed our low carb worlds back then (2002 I think!)
The recipe has since evolved a little since I can’t help myself tweaking here and there, but it is still my favorite basic yellow cake recipe – and most of all, my favorite waffle recipe!

Ingredients

• 1 cup Butter, Softened
• 1 cup Splenda/Sugar substitute
• 5 whole Eggs
• 3 ounces, weight Cream Cheese, softened
• ¼ teaspoons Vanilla Extract (1/2 Tsp. If You Use Unflavored Whey Powder)
• 2 cups Almond Flour
• ⅓ cups Vanilla Whey Protein Powder *
• 1 teaspoon Guar Gum (Can Be Omitted For Cake Version) **
• 1 teaspoon Baking Powder
• 1 pinch Salt

Preparation Instructions

WAFFLES:
Preheat waffle iron.
Cream butter and sugar until fluffy. Add the eggs one at the time while you continue to mix the batter. Beat in the cream cheese and vanilla extract.
In a separate bowl, mix the almond flour, protein powder, guar gum, salt and baking powder with a whisk to work out any lumps. Slowly add the dry ingredients to the wet and incorporate well.
Depending on the size of your waffle iron, use about 1/4 cup of batter for each waffle and bake until done.
Incidentally, they freeze well. I tend to make a double batch, lay them out on a cookie sheet, freeze them and then put them in zip lock baggies. Just pop two in the toaster for a yummy and nutritious breakfast/treat.
CAKE:
Preheat the oven to 350 F.
Cream butter and sugar until fluffy. Add the eggs one at the time while you continue to mix the batter. Beat in the cream cheese and vanilla extract.
In a separate bowl, mix the almond flour, protein powder, guar gum, salt and baking powder with a whisk to work out any lumps. Slowly add the dry ingredients to the wet and incorporate well.
Use a buttered 8×8 or equivalent pan to bake the cake.
Bake for about 30-40 minutes, depending on your oven.
The cake is done when it’s golden brown on top and a tooth pick inserted in the center comes out clean.

* Note that not all protein powders are created equal. Some bake better than others. Back in 2002 there weren’t many that produced a good baked result (think Styrofoam, rather than cake) but these days you will get a pretty good result with a lot more! Try what you have on hand and go from there!
For years I used the EAS vanilla Whey protein powder and unflavored whey protein isolate with really good results. Now I use the Nectar Vanilla Bean Torte Whey Powder and the Jay Robb unflavored whey powder – both with excellent results!
** Xanthan Gum also works.
*** Use unblanched almond flour for extra fiber.

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