COPYCAT “SMARTCAKES” RECIPE
For a while, Smartcakes™ were all the rage in the Keto/Low Carb world.
Tons of people following a low carb or keto lifestyle raved about them. They were definitely worth the hype, but their price tag is super high.
In an effort to enjoy such a tasty treat without costing me my first born, I played around in my kitchen and came up with something that tastes great! It’s not a perfect 1:1 comparison, but gram for gram my recipe performs really well.
Here’s my Copycat “SmartCakes” recipe
Just a couple of notes about the different ingredients I’ve used:
Oat Fiber: This flour substitute helps add the bulk and lightness to these cupcakes. It’s a well known and loved swap for all purpose flour in baking amongst the low carb and keto crowd. I use this on its own in some recipes and it helps add tremendous bulk and substance to my low carb flour substitute recipe.
DIY Baking Blend: With a mix of various low carb, keto friendly flour substitutes and binding agents, this blend is a fantastic all purpose flour swap that I make in bulk and use regularly.
Erythritol: This low carb sweetener in granular form works well for this recipe. Beware that if you use too much, it will have a cooling effect on the tongue. I have also used allulose as an alternative to erythritol and it’s a great low carb sweetener that functions almost exactly like regular sugar!
Stevia Powder: While erythritol is great for adding the bulk, it does need some extra sweetness to give that same *pow* regular sugar has. Just a tiny bit of pure stevia powder makes all the difference!
Make a larger batch of these to store in the freezer for when that snack attack strikes!
COPYCAT "SMARTCAKES"
Ingredients
- 1 TBSP extra light olive oil
- ½ cup water
- 1 egg room temperature
- ¼ cup granular erythritol (plus a little extra for after baking)
- 1/32 tsp stevia powder
- 1 tsp flavor extract of choice
- 5 TBSP oat fiber
- 3 TBSP baking blend (THM, homemade, etc)
- ½ tsp baking powder
Instructions
- Preheat oven to 350°F. Prepare cupcake pan with 4 muffin liners.
- In a larg mixing bowl, whisk together the oil, water, and egg until well mixed.
- Add the sweeteners and extracts. Whisk together well.
- Add the dry ingredients and mix together well.
- Evenly divide the cupcake batter into the 4 muffin liners.
- Fill the remaining wells of the cupcake pan with water to ensure good moisture while baking.
- Bake the cupcakes for 20-24 minutes.
- Once you take the cupcakes from the oven, place them on a cooling rack.
- Before they cool too much, sprinkle a small pinch of granular erythritol on each cupcake.
- Allow to cool, then enjoy!
Notes
