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Vanilla Cake (THM FP, Keto, Low Carb)

Vanilla Cake (THM FP, Keto, Low Carb)

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By Gina Zammarchi Serves: 6
Prep Time: 10 minutes Cooking Time: 30 minutes

I cannot get enough chocolate. My husband, however, pleads with me to make him non-chocolate desserts. That is where the idea for the recipe came from! This cake is moist and delicious, but remains in FP territory by replacing eggs with egg whites, oil with Greek yogurt, and using THM Baking Blend, which is really amazing stuff! If you don’t have it, there are many versions created by other THM bloggers that would probably work. I have not tried any yet, so please let me know if you! Just watch out because using other versions of Baking Blend may result in the recipe becoming an S.


  • ¾ cup egg whites
  • ½ teaspoon mineral salt
  • ½ cup Greek yogurt
  • 1 cup THM Baking Blend
  • ½ cup THM Gentle Sweet
  • 1 teaspoon baking soda
  • 2 teaspoons clear vanilla (regular vanilla works but will change the color of the cake)
  • ½ teaspoon butter extract
  • ½ teaspoon almond extract, optional



Preheat oven to 350 degrees. Line a loaf pan with parchment paper and spray with on plan oil.


Beat egg whites and salt until medium peaks form.


In a separate bowl, whisk together Baking Blend and baking soda.


Gently fold Baking Blend mixture, yogurt, Gentle Sweet, and extracts into the eggs white.


Allow to stand for 5 minutes to thicken.


Spread into prepared loaf pan and bake for 30-35 minutes. Serve with warm FP berry jam if desired!