Every spring I get really into making lemon cakes and I want them to be as lemony and tart as possible. This time I’ve perfected a Keto Lemon Cake that is egg-free and low in carbohydrates. My Keto Lemon Cake is also dairy-free and free of seeds. I normally use flax seeds to replace eggs in my baking, but lately, I’ve been experimenting with gelatin eggs with great results.
I have been using gelatin for a while to make gummies and thicken soups, so I know how well it gels. Now I get to tell you how to use gelatin to replace eggs. Gelatin is such a perfect substitution for egg allergies, especially if you are on an autoimmune protocol and staying away from flax and chia seeds.
So, what is a gelatin egg? A gelatin egg is simply a mixture of water and grass-fed beef gelatin that is allowed to “bloom” for a few minutes allowing the gelatin granules to plump up. When you let the gelatin soak in room temperature water before heating, it primes the gelatin to make a perfect egg substitute.
My favorite beef gelatin comes from Vital Proteins. Their quality is like none other I’ve seen and it is full of amazing health benefits. Vital Proteins Beef Gelatin is also so easy to get. You can get it shipped straight to you, free shipping, and you can get a great discount for auto-delivery. This is one of the most reasonably priced grass-fed beef gelatins I have found. I use it for my gummies and now I’m excited to use it for gelatin eggs too.
Another great benefit to using gelatin eggs, instead of flax or chia seeds eggs, is that if you are looking for a light-colored cake, as in this lemon cake, you won’t be let down. I often use flax seeds in baking, but they do not allow for a light-color cake. Before I get to my super lemony, low carb, egg-free, Keto cake recipe let me explain how to make a gelatin egg.
How to Make a Gelatin “Egg”
This is a simple process of mixing 1 tablespoon of gelatin into 1/4 cup of room temperature water for each egg. I have used up to 4 gelatin eggs at once to replace eggs and I even find that they allow the product to rise which I think is amazing as flax eggs don’t really do this.
You do have to let your finished product sit and cool completely before serving as it can have a little bit of a gummy texture when it is warm. I’ve used more than 1/4 cup of water per tablespoon of gelatin for gummies, but it is best to stick to this ratio when baking. I’ve also seen people use less water per egg but I find the product is too dry.
Here is my simple method for making a gelatin egg:
- Add water to a small pot on the stove, but don’t turn on the heat yet.
- Gently mix in the gelatin and let it “bloom”. It will absorb the water and swell.
- After the gelatin is in the water use a whisk if necessary, to ensure that all the gelatin is wet. Let gelatin sit in the water for 3-5 minutes.
- Now turn the heat on low to warm and dissolve the gelatin. Use a whisk to gently stir it until it dissolves completely.
- Once the gelatin is completely melted, use it immediately in your recipe.
Replacing eggs in baking can be a daunting task; in fact, just replacing eggs for breakfast is hard for most of us. However, when embarking on a Paleo autoimmune protocol or dealing with sensitivity/intolerance to eggs, it becomes a must. I often use flax seeds to replace eggs, occasionally chia seeds, and now for those of you staying clear from these seeds too, we have the “gelatin egg”.
I’ve by no means mastered this substitution but I am committed to figuring it out and will update my recipes as I learn more. I am finding out that some days I am more successful than others, all of the products have tasted great and held together perfectly but sometimes they rise better than others. Try it out and let me know how it’s working for you.
- 1 1/2cups almond flour
- 3/4cup coconut flour
- 1/4cup cassava flouror green banana flour (replace with almond flour for GAPS)
- 1/2cup Erythritoluse 2 tsp. powdered stevia for GAPS
- 1 1/2tsp. baking soda
- 1/2tsp. sea salt
- 3Tbsp. lemon zestor 2 zest from 2 lemons
- 3/4cup water
- 3Tbsp. gelatinmix together and set aside to bloom for 3-5 minutes
- 1/2cup coconut oil
- 3/4cup coconut milk, full-fat
- 1/2cup lemon juice
- 2tsp. vanilla extract
The cake layers are quite fragile when they first come out of the oven, so it is really important to let them cool completely before removing them from the pans. The cake layers can be made ahead and frozen until you are ready to use. Frosting Use my Lemon Curd recipe Or Whipped Coconut Cream 1 can coconut cream or 2 cans full-fat coconut milk (chilled overnight) ½ tsp lemon extract or a few drops of lemon essential oil