Low Carb Cake in a Jar
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I’ve been making cupcakes in jars around the holidays for a few years now and I think they’re the ultimate homemade food gift. Self-contained, quick to make in bulk, indulgent and special while still being reasonably cheap to make, and easy to save (in the freezer) for a treat after the holiday sugar overload is over.
This was my first attempt at a low-carb/gluten-free version and it worked out splendidly! The frosting is especially good and I will be using it for other recipes in the future. While in this recipe the cakes are baked directly in the jars, I’ve baked the cupcakes separately in the past so that I could layer the cake in the jar with fillings and soaks. That method is a little more involved but it yields prettier and more uniquely flavored results. More recipe ideas to explore in the future 🙂
The cake in this recipe is made with equal parts coconut and almond flour and sweetened with both powdered and liquid stevia. I used cashew milk as the liquid ingredient, but you could use almond or coconut milk (canned or carton) if you prefer.
I found these mini bows at Dollar Tree and they are the perfect way to embellish these cupcakes for gift giving. Plus, they’re mini, so instant win in my book. They also had some surprisingly cute gift tags there too!
I think these will be the only jar cupcakes I make this year – I’m leaning towards biscotti as my food gift for this Christmas and I also make macarons and cinnamon rolls around the holidays so I’m trying (keyword trying) to not overextend myself baking-wise this December. It’s SO HARD.
Nutrition Facts Per Cupcake (if you have leftover frosting the calories will obviously be lower) :
Buy Ingredients Found in This Recipe Online!
- McCormick Pure Vanilla
- Pyure Organic Stevia Sweetener
- Stevita Clear Liquid Stevia
- Honeyville Blanched Almond Flour
- Bob’s Red Mill Organic Coconut Flour
- Kirkland Sea Salt
- Ghirardelli Unsweetened Chocolate