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

 1/2 cup milk of choice

 100g butter, melted

optional icing

 Make the Sugar Free Icing as per pack and stir through the pulp of 2 large passionfruits


1Prepare a round cake tin with baking paper and preheat your oven to 170 degrees.

2In a large bowl whisk together eggs, milk and melted butter. Add Vanilla Cupcake Mix. Using a hand whisk, beat for approx. 30 seconds until the mixture is smooth and glossy. Batter will thicken.

4Pour the butter cake mix into the lined baking tin and bake for 20-25 mins or when the cake springs back

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)

If you are using the old recipe of Vanilla Cupcake Mix (220g pack) Please follow the same milk quantity on the back of the pack. Eggs and butter will be the same.


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

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