“Oopsie” Cake Recipe

posted in: Tips | 10

Let them eat cake! (Just 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!

10 Responses

  1. Ines

    Hello from Portugal!

    I started keto in August 2017 but I have been carnivore since last June.

    While doing keto I never did any of the keto treats or food replacements.
    I also was overweight all my life and a food/sugar addict with a history of binging and purging since I was 15. Keto saved me and now carnivore is healing my body and my mind.

    Thank you for this recipe – love the no sweeteners. My birthday is coming up and for the first time in 3 years, I am actually considering making a “cake”.

    I love your positive energy and your easy, breezy approach to this WOE. It’s just what I need now and for the rest of my life.

    Thank you for your example.

  2. Avis

    I am going to get my daughters ( three 16 18 20 ) to make me this for my birthday feb 26. I will be 45. Been doing carnivore for a couple weeks have fallen off the wagon as they say but this is day 5 and I am happy. I enjoy your videos and yeah. I hope you and your family have a nice day and thank you for putting up this recipe.

  3. Sara

    Hi Kelly. Thank you for the recepie. One question. Should I pour the egg mix into 2 pans?
    You say cakes at the end, but at the beinning, you say into “a” well-greased pan. Thank you.

  4. Kelly Hogan

    The recipe is for just one pan worth.
    If you want more than one pan (as I usually do), just double or triple the recipe and use multiple pans.

  5. Karen

    This looks great! Does it taste like egg at all? I sometimes make keto cloud bread which is very similar, but it sometimes comes out with a bit of an egg flavor. Also, does this store well or do you need to eat it all in one day? Thanks!

  6. Karen

    Thanks Kelly for the recipe! I used half of the whipping cream for the frosting and it was plenty!

    • Janet

      How do non-carnivore adults find this cake given that it has no sweetener? And children? It’s hard to imagine how it would taste without any sweetener at all.

  7. Elizabeth

    I tried it. I added a sprinkle of swerve to the yolks and cream cheese before mixing. I also added the vanilla to the whites.
    Then I sprinkled swerve on top of the cake. I baked it at 300 for probably over forty minutes.

  8. Kari

    I made this cake a few weeks ago, and though I loved it, it was not a hit with my kids at all. I got the idea yesterday to make cupcakes, and 1/2 of the above recipe makes exactly 12 cupcakes. Once they cooled, they had a sunken center which I filled with a tsp of fermented raspberry jam (for the kids) and topped with whipped cream. They loved them!! I still enjoyed the cupcakes per the recipe, but they can be enjoyable for kids without much added sugar! Thanks Kelly!!

  9. Jenny

    Made this for my husband’s birthday this week. Thoughts:

    1) The cake took 35 minutes to bake in my oven.
    2) When the directions say to let the cake cool before trying to remove it from the pan, *believe them.* Don’t get impatient. When you’re planning the event, make sure to leave cooling time, if you want your loaf to have any shape. Lesson learned!
    3) The texture is magnificent. I’ve been enjoying slices of this for breakfast for the past several days.
    4) My husband genuinely appreciated the effort, but he took one bite and could eat no more. The cognitive dissonance between “looks like it should be sweet” and “not sweet/does not come with sugar rush” was too much for him. He’s two months carnivore, but he’s got decades of carb addiction to overcome.
    5) I’ll make this again for myself on my birthday, even if I’m the only one who eats it!

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