Holy crap look at this cake

(8 year Ketogenic Veteran) #1

Think there is any way to bake it without whey? Whey is very insulinogenic, I avoid it at all costs! Whey raises our insulin levels and keeps them there for an extended period of time.
Does anyone know the PURPOSE of whey as an ingredient here? Does it add body? Texture? Is there a substitute for it’s function?
https://alldayidreamaboutfood.com/?s=Kentucky+butter+cake

(Darlene Horsley) #2

I would try breaking it without it. Or maybe a soy protein powder instead?

(Darlene Horsley) #3

Just read that baking with whey absorbs the liquid used in the recipe. Hmmm.

(Erin Macfarland ) #4

@Darlene_Horsley soy protein powder is NOT something anyone should be eating at all…it is very harmful for many reasons. @Brenda I would suggest trying collagen protein, like Vital Protein collagen powder. My guess is the whey is used to help with maintaining structure and adding flavor. There are some good flavored collagen protein powders out there too, a bit pricey but you can use them for different things.

(Allie) #5

Coconut flour would absorb the liquid too

(Damon Chance) #6

Was about to say this. Id experiment with that.

(8 year Ketogenic Veteran) #7

Thanks guys! :heart:
I’ll try these things and report back.

(KCKO, KCFO 🥥) #8

Bob’s Red Mill makes a soy protein powder not made from GMOed strains. My DH who is diabetic makes muffins with it all the time and it doesn’t do him any harm. I am not diabetic, post menopausal and if it eat one, I get no negative side effects.

Soy does not hurt everyone, in fact, during my menopausal phase, it helped me lots with hot flashes etc. I wasn’t keto but lower carbs 40c/30f/30p type diet and lost a lot of weight using the soy protein powder. I know not everyone responds the same to soy products. We only use the non GMO ones.

Protein powders are used in these type of recipes to up the nutrition, keep calories lower, and act as a substitute for flours so you can keep the carb counts down lower as well.

(Brian) #9

The comments below the recipe suggest a whey replacement might be egg white protein powder. The whey would help give it structure so that would be the goal of a replacement. Looking forward to hearing what works for you!

(Brian) #10

Just got back from the grocery store a bit ago. We were poking around in the section of the store that had the organic and healthy kind of stuff so I thought I’d see if they had egg white protein powder. They did! I think it was like a 1 pound bag of it. Dang! It was like $24. OUCH! It’s nice to know I can get it if I want it but decided I’d hold off until such a time as I really was planning to use it, not just something to sit on the shelf just in case I decide I want it.

(Rita) #11

I don’t know about whey but I made her macadamia nut cheese cake and it was amazing.

(jketoscribe) #12

Unless the protein powder is structural (used in place of flour) I add collagen powder instead of whey protein powder. Since this recipe already has coconut flour and almond flour, I think you could probably get away with it since they provide the structure. This has worked very well for me in many recipes. Give it a try.

I haven’t tried it myself, but egg protein might be another option. You can get it in the baking aisle at Whole Foods type places.

Sorry–I didn’t read the comments above before posting so this is mostly a repeat.

(Carol E. ) #13

Interesting idea. :grinning:

My experience with whey protein powder is with Soul Bread. I over mixed and the end result was brick-like rather than loaf-like, lol.

Somewhere in my recipe travels I read about using casein protein powder in recipes but I do not recall the benefit of casein protein powder over whey.

(Brian) #14

I saw the egg protein powder in the store but hadn’t seen collagen powder… yet. Any thoughts on where I might find that? Would it be in the same general area as the egg protein powder, as in the healthy foods section of the store? Or might it be called something different, such as plain Jello? Or would it be in the muscle mania section? Just trying to get an idea of where might be a good place to look for it. Thanks!

(Cynthia) #15

I don’t know the purpose of the whey, but I have made this cake multiple times is it is AWESOME. Enjoy!

(jilliangordona) #16

I feel like Egg White Protein might be a good sub!

(Jodi) #17

She actually suggests that in the comment section. :blush:
Now I want to bake a cake! Lol

(Sophie) #18

Just curious if you tried this yet and if it was as good as it looks.

(8 year Ketogenic Veteran) #19

Not yet. Sooooooooooon

(Jodi) #20

I made this cake last night. It is really good! I made half a batch in a 8 x 8 glass pan. I also used brown sugar Sukrin in the butter glaze instead of plain granular sweetener.
My parents both really liked it, my dad took a piece home to have berries & whipped cream with it since I just served it plain here.