Hello everyone,
Some of you have probably seen me commenting on other posts about this topic, but I'm honestly still struggling with achieving a truly starchy texture in keto baking, especially since we can't really use starches or many other ingredients because they're too high in carbs.
I know arrowroot can help, but unfortunately the amount we can use is so limited that it doesn't contribute much to the final texture.
Almond flour is just too grainy and oily, while coconut flour is extremely absorbent. I also don't see many people talking about lupin flour, which seems like it could even help achieve that natural yellow color found in wheat cakes.
Recently, I baked a cake with a texture that I actually loved. However, the allulose caramelized because of the Maillard reaction, so the crumb turned darker than I wanted. I would have loved a light yellow crumb instead, but I believe the proteins in the cake reacted with the allulose, producing that characteristic golden-brown color we often see in keto cakes made with allulose. (Looks like a carrot cake color XD)
Is there any way to prevent allulose from causing this effect? I doubt it, since allulose reacts with egg proteins and triggers the Maillard reaction.
I don't use erythritol because my family and friends really dislike its cooling effect.
What I'm ultimately trying to achieve is:
- A fluffy, soft crumb.
- A natural yellow color.
- A cake that looks and feels like it's made with wheat flour.
- No graininess or noticeable aftertaste.
Does anyone have any tips, ingredient combinations, or techniques that could help?
I'd really appreciate any advice!
Video example:
by Ok_Strike7747
9 Comments
I have no advice, but would you share your recipe with the great texture/wrong color? I’d be completely satisfied with that!
I appreciate the goal, but for me, at some point, I just eat a piece of the real thing…
When I end up with a suitable keto version I end up realizing it doesn’t fit in to my macros for the amount I’d end up eating “because it’s ‘keto'”
Can you post the recipe for the allulose cake that came close?
This looks great. Try brushing the crumb layer with butter or egg yolk. Share this recipe please
You need help getting over the addiction to the crumb.
It’s what got you in this situation.
You just and true cake and to eat tit too.
you really miss cake that much?
Try adding whey protein, it helps a lot with rising and fluffyness.
Unfortunately I don’t think you can get the same texture as a normal cake for keto. I love cookies and cakes and so I will take substitutes until I reach my desired weight. Once you are on Keto maintainance, you can add your favourite dessert on special occasions.
Bake at a lower temp. 300-325