Low Carb Butter Cake

Our Low Carb Butter Cake is the perfect addition to your next afternoon tea. Serve without or without icing, alongside your favourite cuppa. A sweet buttery treat for less than 5g carbs. 😍

By Joanne  , Print

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  • Prep 5 MINS
  • Cook 30 MINS
  • Yields 12


 1 pack of Low Carb Vanilla Cupcake Mix

 2 eggs

 1 cup (250ml) milk of choice (we used unsweetened almond milk)

 1/2 cup (100g) melted butter

optional icing

 Make low carb icing as per Low Carb Icing Mix packet and stir through the pulp of 2 large passionfruits.


1Prepare a round cake tin with baking paper and preheat your oven to 180 degrees.

2Pour the cake mix into a bowl. In a separate bowl combine the milk, melted butter and the 2 eggs.

3Transfer the wet mixture into the bowl containing the dry mix and gently fold to combine well.

4Pour the butter cake mix into the lined baking tin and bake for 30 mins.

Icing and Topping suggestions.

1Follow the instructions on the back of the Low Carb Icing Mix and stir through the pulp of 2 large passionfruits.

2Once baked and slightly cooled, generously ice your cake.

Nutrition is based on the cake only (does not include icing)


Serving size53g
Energy155 Cal (649 Kj)
Fat, total13g
- Saturated fat7g
Carbohydrate, total4g
- Sugar1g

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