Month one of my hardcore low-carbing is over! I ate less that 20 carbs a day, focusing on good fats (coconut oil, avocado, nuts, eggs, etc). I also practiced Intermittent Fasting, I gave myself a 6 hour window (from Noon-6pm) to get in all my calories per day. Then, 3-4 times a week I went to the gym. Lifting weights mostly mixed with power walking.

And here are the results!

32 years old

5 foot 8 inches

Starting weight: 246 pounds Current Weight: 236 pounds

My measurements:

Upper Arms: Then: 16″—Now: 15″

Waist: Then: 40″———-Now: 37″

Hips: Then: 48″———–Now: 46″

Thighs: Then: 29″———Now: 27″

Calves: Then: 18″———-Now: 17″

Pounds Lost: 10

Inches Lost: 9

My life is filled with cake. Seriously, it is! I run my own cake business as my day job, so on a regular basis I am surrounded by fluffy cake and delicious Swiss meringue buttercream. You’d think this would be the hardest thing on the planet for someone on the keto diet…and it was.

Then I discovered erythritol, Swerve to be exact. I have tried other sweeteners in the past (liquid stevia, stevia in the raw, etc.) but nothing is as great as this stuff. I’ve made fat bombs, cupcakes, cake and pancakes with this stuff and honestly, I would not be able to guess these things were low-carb if I didn’t already know.

I know the internet is full of keto cake recipes. Cheesecakes, mug cakes, and a TON of chocolate peanut butter cake. Don’t get me wrong, cheesecake might be reason God gave us taste buds…but this cake…

This cake is classy. After living in Europe for about 2 years now, this just reminds me of afternoon coffee and cake. It’s moist, zesty and rich. The entire cake has about 47 carbs, so at ten servings that 4.7 carbs per slice. Add a dollop of stevia sweetened whipped cream and you’re probably looking at 6 carbs. Which in the world of cake, it’s nothing.

After baking it, I honestly had to restrain myself from eating half the cake. So I wrapped individual portions (with a dollop of whipped cream) in plastic wrap and frozen them. It took about a week to polish them all off and they were just as good as the first day!





Low Carb Lemon & Ricotta Cake Ingredients: 4 oz (1 stick) unsalted butter, softened

1 ⅓ cups Swerve Sweetener (or sub with Erythritol + 2 tsp liquid stevia)

1 vanilla bean, split and seeds scraped

¼ cup lemon zest

4 eggs, separated and at room temperature

2 ½ cups almond meal

10 ½ oz ricotta

⅓ cup flaked almonds, to decorate Method: Heat oven to 325 degree Fahrenheit. Line the base of an 8” round cake pan with parchment paper and set aside. Place the butter, Swerve, vanilla seeds and lemon zest into a stand mixer (or a hand-mixer and a large mixing bowl will work) and beat for 8-10 minutes or until pale and creamy. Scrape down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with mixer until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake pan, smooth the top with a butter knife, sprinkle the cake with almond flakes, and bake for 50-55 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Serve with whipped cream.