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Sugar-Free Cuban Capuchino Cake (Keto, Paleo)

Sugar-Free Cuban Capuchino Cake.jpg)
Sugar-FreeCuban Capuchino Cake (Keto, Paleo)

Have you ever tried this kind of cake? Mother`s Day is coming up, and I bet your mom, wife, or any person that tastes it will be amazed because it is unforgettable! I will consent myself with this exquisiteness ๐Ÿ’› Treat mom as she deserves, as sweet as she is! 


This nostalgic, delicate, and drunken in a sweet syrup cake has been done in my country for years and years, it's like a white pillow filled with its particular taste with unmatched softness and yellowish sweetness that melts in your mouth, you can`t say the word without you hear someone say oh I love Capuchino where is it? did you make it? I want a piece, please, everybody that has been tasting a slice of it has fallen in love with it, would you?

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It has nothing to do with the Italian or American or Italian recipes of cappuccino cake you have seen on the internet, it`s totally different because this recipe calls for lots of yolks and a little bit number of whites, cornstarch, and sweet cane syrup, the meringue is made with those leftovers eggs whites. There are some variations of it adding more cornstarch and has lesser eggs, some people call it "panetela borracha" (drunken cake) but this is the original recipe that has never failed me, and It brings me wonderful, and sentimental memories that almost do not let me write to you at this moment without a tear slipping from my eyes 

This is one of my preferred desserts when I grow up, my mom has good kitchen skills, and she has been doing the best food and desserts I have ever eaten in my entire life, even my son says to me that he can`t forget the smells and taste coming from mom's kitchen there, she is near to turn 93 years old, she is sitting all day on a  wheelchair, lives with my sister and cooks every day also, she makes desserts, do you believe that?

This tasteful dessert it`s one that always my family and friends ask me to do, I have chosen to do it as an exception to their birthdays or special occasion, yeap they are trying to cheat me right? ๐Ÿ˜ the day came because it was my son's birthday and he asked me to do it, but what he didn't know it wasn't any cane sugar in it, instead of I made it with Lakanto monk fruit sweetener vanilla syrup Jiji this is the best part of the history right? and he did not realize it. You should know how it works, sometimes it`s better don`t say anything so you can fool them but for a good reason. ๐Ÿ˜‰ right? 

Sugar-Free Cuban Capuchino Cake 4.jpg

I tried this recipe the first time with only 10 eggs before his birthday because I did not want to waste all if it turned wrong with the sweetener,  I have been experimenting and researching how to granulate monk fruit sweetener behaves in syrup because I have done some recipes that taste amazing but then it crystallized when it`s cooled, nothing that I did help me out with but this dessert needs lots of syrup ugh... why I could do to change the sugar cane? then I remembered why not buy the Lakanto monk fruit sweetener Vanilla Syrup to see what happens? yep, the best decision ever!!! The other thing I have to change is the cornstarch for arrowroot flour, and I have been doing this for a long time so I know it works perfectly.

Let`s see, 0 g of sugar in this dessert are you kidding me? remember that the sugar alcohols on erythritol don`t count as carbohydrates, 8 g of protein per slice, and 2 g net of carbs.

When I taste it I only could say OMG it`s amazing!  if you make it you will find that it is superlatively addictive  ๐Ÿ˜ sorry but I dare to say this! I don`t see any difference in texture and savor so it`s a win-win recipe.

So here we go... are you ready? it`s waiting to be devoured ๐Ÿ˜‹  let`s celebrate!

Sugar-Free Cuban Capuchino Cake.jpg

Preparation Time: 25 min
Bake Time: 15-20 min depending on your oven
Assembling Time: 10-15 min Total Time: 1 h + cooling time  
The recipe makes 12-14 slices   


  1. 20 fresh eggs at room temperature,18 yolks, and 2 whole eggs
  2. 6 tsp arrowroot flour
  3. 2 tbsp granulate monk fruit sweetener or another
  4. pinch of salt
Lakanto Monk Fruit Vanilla Syrup blend for soaking the Cake: 
  1. 3 cups warmed, or another sugar-free sweetener
Meringue and its Syrup:
  1. 8 eggs whites  
  2. 1/4 tsp salt
  3. 1/2 tsp cream of tartar or a few drops of lemon juice
  4. 1 cup hot Lakanto Vanilla Syrup,  adjust to your liking


Sugar-Free Cuban Capuchino Cake 3.jpg


Preheat oven to 375 F. Line up with parchment paper the bottom about 1 inch up the edges of two 8-inch baking pans, and set them aside. If you encounter that the paper does not fit well, squeeze it first with your hands and then fit them in the molds. My husband is a good helper, he did those papers for me. Don`t put any oil on them.

Put a large baking tray on the bottom of the oven with 1-2 inches of water, this step prevents the cake from burning.

Process to make Sugar-Free Cuban Capuchino Cake collage 1.jpg

Separate de yolks from the whites, the first  8 eggs whites in a different bowl from the rest to make the meringue, they can`t have any trace of yolks.

Pour the 18 yolks with 2 whole eggs into a standard mixer with a pinch of salt, and sweetener. Beat them for about 15-20 minutes until the batter develops a pale color and triples its volume.

Add teaspoon by teaspoon the arrowroot flour folding each one into the batter with a fork or rubber spatula, be careful in this step if deflates you won`t have a spongy cake.

Transfer equitably the thick batter to the two lined baking pans and distribute it.

Bake them for about 15-20 minutes without disturbing them until a toothpick comes clean and they are golden brown.

Transfer them to a cooling rack until they are warm to the touch, and carefully take them out to the baking pan. Carefully peel the paper. They will deflate, don`t worry you did nothing wrong.

In a pot warm the syrup up, not hot. Retire the stovetop and keep it warm.

Before soaking the layers poke the golden brown sides with a toothpick so that they can absorb better the syrup.

In the two same baking pans pour the same quantity of the warmed syrup submerging the layers at the same time for 5-10 minutes first the browned ones down then carefully flip them around to the other side so that they are well-soaked, they will absorb all the syrup eventually. Let them without disturbing them until you finish the meringue.
Meringue and Syrup:

Meanwhile, in a large bowl add the whites with the salt, start beating them at low speed until they are frothy, then speed it up at medium speed, and add the cream of tart or lemon juice and continue beating.

In a small pot add the cup of syrup and let it be hot, don`t boil it.

Add the hot monk sweetener slowly near to the edge of the egg's white bowl until finished it will cook the whites, continue beating at high speed until the meringue it`s done, shining, and when touching the bowl is at room temperature. 

Process to make Sugar-Free Cuban Capuchino Cake collage 2.jpg)

Assembling the Capuchino Cake:

Carefully take the first soaked layer near a serving tray and transfer it to the middle of it.

On this layer spread a plenty quantity of the meringue but less than half you have in total, distributing it smoothly then add another layer over, don`t press it.

Add the rest of the meringue to the cake covering all sides and edges, and decorate it the way that you like. I did it with a spoon.

Transfer it to the fridge for at least 4-5 hours, best results overnight, and enjoy it as it is or with fresh fruits without any guilt!


The tray has to be a little deep because the excess syrup will start to slide off the cake and will be under and around it.

You can halve the recipe, how? easy peasy, take only 10 eggs ( 9 yolks, and 1 whole egg) directly to the bowl to beat them together for 15 minutes, then add 3 tsp arrowroot flour, but if you want you can do it with cornstarch instead but please, try at least it is NON-GMO  it will make the difference in your health. Recommended to do it in 1 6-inch pan or 2.  Halve the syrup, Use about 5 whites to make the meringue with 1 cup of the sweetener, and you will have the small perfect cake.

Reserve the remaining whites in a glass jar with a lid to make another recipe.

You will need almost a jar of 25.4 fl (750 ml) Lakanto Monk Fruit Vanilla Syrup.

If you do not want to put the meringue between the layers of the cake, reduce the number of whites in half as well as the sweetener, add in the center like I did one-time chocolate hazelnut spread or both mixed, or another nut or seed butter warming it first for easily spread or you can add fruits on, chocolate syrup, ganache, etc. As you see I like it better as it is, I don`t like to put too many things on, but do what makes your heart happy!!!

The difference in colors you see in the pictures was because they were taken with different phone cameras mine and my son's.

Will you do it for Mother`s Day? Let me know and tag @martahealthyrecipes showing your cake.  I will love to see and hear your comments about it!

Let`s connect!

Nutrition Facts Process to make Sugar-Free Cuban Capuchino Cake.jpg)

Remember that "Your body is a temple, but only if you treat it as one". Astrid Alauda. 

If you like it, you can share it with your friends. It will be kindly appreciated by me. Thank you! ๐Ÿ’—


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