May 19, 2014   By Kelly Bejelly

 butterscotch cake

Ok, you’re probably thinking Butterscotch cake on AIP?

Well  my AIP journey lasted exactly 6 days.   Yes, I know.  Honestly,  everything was going pretty well until day 5 when my body turned into a petulant toddler.  I won’t go into details but I stuck it out for one more day and then just had a big old glass of raw milk. Seriously after that the clouds parted and the sun came back out.

While I may not be following the AIP protocal, I am going to avoid nuts and nightshades for  a while.  I also am going to just do what my body naturally craves and move more towards a Keto Diet.  I have PCOS.  I carry all of my extra weight in my stomach and the last thing I need to be eating is a ton of carbs which is what I was doing on AIP.  I’m not bashing carbs but I know for my body type I shouldn’t be eating them as my main meal three times a day.

After feeling like train wreck for a week, I was in a bind and just dug through my note cards of my Grandmother’s recipes and found this one.     One of my favorite things to do is Paleofy her old recipes and mama this one turned out amazing!   If you have a family recipe you want made paleo email me!

 

grainfree butterscotch cake

butterscotch cake

Butterscotch Cake

Prep Time: 8 minutes
Cook Time: 30 minutes
Total Time: 38 minutes
Servings: 10
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

cake

Instructions

  1. Preheat your oven to 350 degrees
  2. In your blender combine all the ingredients and process until smooth.
  3. Pour this into a greased 8" round cake pan.
  4. Place in your oven and cook for 25 - 30 minutes.
  5. Remove from the oven and let cool.
  6. Frosting with frosting and serve.

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11 Comments

  • Mari
    May 19, 2014 at 2:46 pm

    That looks absolutely amazing. I am going to make it later in the week after I do all the non fun things and get them out of the way. I can all but guarantee that I will love this down to the last crumb. It looks very easy as well, and I think it looks like a winner. I expect to be making this one a lot because it is one of my favorite flavors.

  • Jill
    June 3, 2014 at 8:31 am

    Is these a way to substitute almond flour for the coconut flour? Maybe twice the amount of almond flour as the coconut flour that is called for? My daughter is a little sensitive to coconuts.

    • June 4, 2014 at 9:05 pm

      Hun, I have never made it this way so I’m not sure how it would turn out.

  • Donna
    January 16, 2017 at 9:51 pm

    Kelly I was figuring out the carbs for this recipe & it is a LOT! Even for one slice it will be a LOT! Sound good, tho, but I am on the Keto & don’t intend to get off of it unless it doesn’t work for me.

    • January 17, 2017 at 10:09 am

      Hey Donna, yes this is totally an indulgence. I only make this cake once a year on my husband’s birthday!

  • March 30, 2017 at 3:16 pm

    This cake looks delicious, but I can’t seem to find the recipe for the frosting for the butterscotch cake.