Let them eat cake–but make sure it’s this zero carb-friendly recipe!
You may have recently seen the video where I talk to my children about what they think about being the kids of a Carnivore. (Watch it here if you missed it.) In the video we discussed how our family navigates birthday parties without eating any sugar or cake. The answer? I make my own cake without any sugar or flour.
This recipe is based on the Oopsie Bread recipes that have been used by Low Carb-ers and Zero Carb-ers for many years. I’ve mostly just changed the portions to make it more of a cake rather than a loaf of bread. I’ve also added heavy cream and left out all sweeteners.
I’m fully aware that many zero carb-ers don’t tolerate lots of dairy well. In fact, I’m one of them. I can handle dairy occasionally, but would never eat this cake on a regular basis. In fact, I only make this cake for my children’s birthdays or when I know they’ll be attending another child’s birthday party. If you try the recipe, let me know what you think!
Oopsie Cake recipe
***These are the Ingredients for ONE (thin) layer cake. I usually make two or three layers to stack on top of each other, so you would need to double the ingredients to make a two layer cake. ***
INGREDIENTS
For each layer, you’ll need:
- 8 large eggs
- 8 ounces of cream cheese
- 32 ounces of heavy whipping cream
- 1/4 teaspoon of cream of tartar (helps the egg whites stiffen)
- Pinch of salt
- Vanilla extract/flavoring (this is completely optional and only recommended if you’re serving it to children and not pure carnivores. If the cake was just for me, I would omit the vanilla)
- Also optional: Berries can be added for NON-Zero Carbers who eat fruit
DIRECTIONS
Preheat oven to 300 degrees.
Separate the egg whites from the yolks into two large bowls. I use an egg separator like this one, but you can do it any way you prefer.
In the bowl of egg whites, add a large pinch (approximately a quarter of a teaspoon) of Cream of Tartar. Use a mixer to whip/beat the whites until they are stiff enough that you can turn the bowl nearly upside down without them falling out. (Typically takes several minutes on HIGH). You can’t overdo this part, so really make sure they’re stiff.
In the bowl of egg yolks, add all of the cream cheese and a pinch of salt. (If you want, you can also add a splash of vanilla flavoring/extract if it is for children and not for a pure carnivore. Completely optional, but I do it when making this for kids.)
Beat the yolks until they are mostly smooth (only takes about one minute on high).
Very gently, combine the egg whites and yolks into one bowl by adding the yolk mixture into the whites bit by bit and slowly folding it in. Do this until the mixture is evenly distributed. Do not quickly mix or vigorously stir this mixture, which could cause the egg whites to fall.
Pour the mixture into a well-greased 9 x 13 non-stick pan (I prefer to use butter to grease the bottom and sides).
Bake for 25 minutes; remove the cakes when you see a light tan color form on on the top.
While the cakes baking, use a mixer to whip the heavy cream in a large bowl until it reaches the thickness/consistency of Cool Whip.
When the “cakes” are done baking, pull them out and let them cool. When cool, gently remove from the pan. (They sometimes stick, so you may need to use a spatula to loosen the bottoms. They will get thickly covered in cream soon, so it doesn’t matter if they look good or if they crumble a little.)
Cover the bottom layer of cake with a thick layer of cream. Place the top cake on and thickly cover the cake in heavy cream.
It is light, but filling. Almost completely carb free and will give NO sugar rush. Gluten free. Sugar free. My kids and I love it! Enjoy!
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