Almond Flour Low Carb Carrot Cake

A moist, dense double layer almond flour low carb carrot cake that is also gluten free and grain free. Each thick piece is under 500 calories and only 6 net carbs.

Almond Flour Low Carb Carrot Cake

I can’t remember the last time I baked a low carb carrot cake. Come to think of it, I’m not sure if I ever have before! All the carrot cakes I remember eating throughout the years were the regular sugar loaded ones.

So needless to say, a carrot cake was added to my list of recipes I wanted to recreate. Yet carrots do add some carbs and a small amount of sugar to the cake. But, it’s not a large increase in carbs or sugar for me to not make carrot cake.

A double layer #lowcarb and #glutenfree carrot cake. Under 500 calories and 6 net carbs per slice!Click To Tweet

Plus, carrots are rich in several vitamins such as Vitamin A, Vitamin K, biotin, etc. And a little over a half a cup of baby carrots, yields around 275% of your daily value of Vitamin A. And this recipe calls for a little over half a cup of carrots.

Just like traditional carrot cake recipes, I wanted mine to taste close to the real thing. When I was creating this low carb carrot cake recipe, I knew I wanted a brown sugar flavor because it’s key in carrot cake recipes. Using regular sugar free sweetener just doesn’t compare in flavor for this cake.

But since I was already adding carrots, I didn’t want to add more sugar using blackstrap molasses to achieve that flavor. I thought about adding brown butter extract, but I didn’t think it would achieve the taste I was looking for. Not without the addition of blackstrap molasses anyways.

Instead, I decided to use Sukrin Gold. It’s a sugar free alternative replacement for brown sugar that tastes convincingly like brown sugar. The main ingredient is erythritol, which is made from glucose extracted from non-GM cornstarch through a natural fermentation process.

And, Sukrin Gold has less than 1 calorie per teaspoon, is gluten free, and does not affect blood sugar or insulin levels. Which makes this a great addition to any sugar free pantry. You can find Sukrin Gold and other Sukrin products on Amazon.

I know that some tradition carrot cake recipes like to add unsweetened applesauce to the batter to increase the moisture. Which isn’t a terrible idea if you can find a low carb apple sauce, but I didn’t use it for this low carb carrot cake. I increased the moisture to the batter by added a half a cup of unsweetened almond milk.

For this cake, I decided to use exclusively almond flour. Unlike my sugar free cocout flour layer cake, I wanted to experiment more using almond flour. And I typically like to combine almond flour and coconut flour in recipes like cakes and muffins.

The flour you can try for this recipe is Bob Mills Super Fine Ground Almond Flour. I’ve baked a few recipes with this brand so far, and I’m definitely liking the results. You can find the super fine almond flour at a local Walmart store or online.

So far, the basics I’ve figured out using almond flour include using one large egg per cup of almond flour. And somewhere between a quarter cup to a third cup of unsalted butter per cup. You can easily overdue the butter in almond flour recipes, so you have to be careful.

What’s great about using almond flour in baking is that you don’t have to use as many eggs as coconut flour. Almond flour also contains a good amount of moisture. So you shouldn’t really have a problem where moisture is concerned.

As for my spices of choice, I kept it traditional to flavor the low carb carrot cake. I used cinnamon, nutmeg, ginger and allspice. This was the first time using allspice in a low carb carrot cake recipe. As a result, the cake had a nice addition to the flavor.

Another thing some people like to add in their carrot cake includes adding ground cloves. Yet I didn’t add any cloves to this carrot cake. Mostly because when I was testing recipes, I didn’t even think about it.

But I liked the carrot cake just the way it turned out. The taste is soft and dense, flavorful and lightly sweetened. I don’t like my carrot cakes to be overly sweet.

I think the job of adding more sweetness is using a good cream cheese frosting. And I kept the frosting recipe simple with just cream cheese, butter, heavy cream, vanilla extract and Sukrin confectioners sugar. Since this is also a double layer cake, I made two cakes and added frosting in the middle.

For the cakes, I equally separated the batter into two 9-inch cake pans. The battered was nearly two cups of batter for each cake pan. I also well buttered the pans with a nonstick spray.

If you have trouble getting the cakes out of the pans, use a spatula to help loosen the sides. And then, flip over with a cutting board on top of it to catch it. I then set each layer cake aside.

Ideally, you should separate the cakes from the pan when almost fully cooled. It just makes it a lot easier to get the cakes out without any issues. Nothing like a broken cake to have to deal with.

Enjoy this cake during the upcoming holidays, or even use it as a birthday cake. Personally, I just wanted to create a low carb carrot cake to add to my collection of desserts. I’m enjoying this right as I type with a side of coffee flavored with sugar free french vanilla – yum!

4.0 from 1 reviews

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Almond Flour Low Carb Carrot Cake

Author: Lisa Pfeffer

Recipe type: Cakes

Cuisine: American

Prep time: 10 mins

Cook time: 35 mins

Total time: 45 mins

A delicious gluten free and low carb two layer low carb carrot cake made with almond flour.

Ingredients

3 cups almond flour
½ cup unsalted butter, room temperature
3 eggs, large
½ cup unsweetened almond milk
1½ cup Sukrin Gold brown sugar alternative
½ cup (4oz) grated carrots (I used baby carrots)
¼ tsp ground allspice
1 tsp ground cinnamon
¼ tsp freshly ground nutmeg
1½ tsp ground ginger
1 tsp baking powder
½ tsp salt
2 tsp vanilla extract
Buttercream Cheese Frosting
2, 16 ounce packages of full-fat cream cheese, room temperature
½ cup unsalted butter, room temperature
4 cups Sukrin or Swerve confectioners sugar
3 tbsp heavy whipping cream
1 tsp vanilla extract

Instructions

Preheat the oven to 350 deg F.
In a mixing bowl, cream the room temperature butter with Sukrin Gold sweetener.
Then mix in the unsweetened almond milk and vanilla extract.
Using a separate bowl, add in the dry ingredients of shredded carrots, almond flour, allspice, cinnamon, nutmeg, ginger, baking powder, and salt.
Slowly mix in the dry ingredients with the wet until well blended.
Taking two cake pans, evenly split the cake batter into two cake pans.
Bake until lightly golden about 35 minutes, or until a toothpick comes out clean from the middle.
Prepare the Buttercream Cheese Frosting
Using a hand mixer, blend together the room temperature butter, vanilla extract heavy whipping cream and cream cheese.
Add more heavy whipping cream to thin out as needed.
Frost the cakes with the frosting when cakes are fully cooled.

NUTRITION: Whole cake vs. 12 slices

Low Carb Gluten Free Bread

Almond Flour Recipes 10 Comments

A low carb gluten free bread that tastes close to white sandwich bread. Only 1 net carb per thick slice!

Low Carb Gluten Free Bread

Coming up with a low carb bread for sandwiches can be a challenge. You either have bread that tastes like coconut, or too much like almond flour. Or, even at times tastes like eggs.

And there’s no way you can reduce or even remove the eggs and butter to cut corners. The results would be more of a crumbly science project that you’d have to toss in the garbage. Trust me, I know.

In the past, I’ve created a few low carb bread recipes like my Moist Low Carb Coconut Flour Bread recipe. But I’ve been feeling more confident lately that I could improve on a bread recipe. Especially since I’ve been baking with coconut flour for a while now.

And I’m just getting more comfortable using almond flour. I started wondering what kind of results I would get by combining the two flours together. So far, I’m liking the results.

Low Carb FGluten Free Bread

Coconut flour is dense, and at times can result in dry bread. On the other hand, almond flour can at times be too moist. But when combined, they seem to work really nicely together.

That’s especially the case for any kind of muffins or bread recipes. I know when I have used the two flours together, the texture is more bread like. If you’d like to try experimenting yourself, my biggest tip would be try using more almond flour than coconut flour.

For this gluten free bread recipe, I decided early on to use equal amounts of flour. The psyllium husk powder I added in the recipe helped give the bread another boost to make it taste like bread. Plus, it also helped increase the overall fiber content in the bread.

If you’re looking for a similar recipe to try, Low Carb Yum has a Basic Quick Bread recipe. She uses the same flours but without psyllium husk, almond milk and baking powder. I haven’t tried it myself but I hear it’s really good!

Low Carb Gluten Free Bread

The bread takes about 40-50 minutes until it fully bakes. The top of the bread might look like it is done, but give it an extra 10 minutes. The middle of the bread is very moist and will need more time to bake.

If you happen to notice it is fully baked after slicing, you can pop it back in the oven. Or, just bake the bread slices in the toaster oven. Either option works.

Because this recipe makes a smaller loaf of bread, you’ll have to double the recipe for larger slices. Personally, I like to use a smaller loaf pan so the slices are wider. That’s why I generally make only a smaller loaf.

And to keep the bread fresh, you can wrap each piece of bread in plastic wrap. Then, just add place the wrapped bread in a freezer bag and freeze. That way, you can grab a slice from the freezer as needed.

Note: My psyllium husk came from Vitacost.com. I buy it in the 5000 mg powder form. If you’re a new member to Vitacost and use my special referral link, you can save $10 off your first $30 order.

Low Carb Gluten Free Bread

5.0 from 1 reviews

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Low Carb Gluten Free Bread

Author: Lisa Pfeffer

Recipe type: Bread

Cuisine: American

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

A low carb gluten free bread recipe that uses coconut flour, almond flour, and psyllium husk.

Ingredients

½ cup almond flour
½ cup coconut flour
1 tbsp psyllium husk
½ cup unsweetened almond milk
1½ tsp baking powder
1 tsp salt
1 stick unsalted butter
8 eggs, large

Instructions

Preheat the oven to 350 deg F.
In a large mixing bowl, combine the dry ingredients of almond flour, coconut flour, psyllium husk, baking powder, and salt.
In a small bowl, combine the wet ingredients of eggs, unsweetened almond milk, and melted butter.
Combine the wet ingredients with the dry ingredients until smooth.
Butter a 9x5 bread pan. Add the batter and smooth down.
Bake in the oven into the middle is finished and the bread is lightly brown on top.

NUTRITION: Whole loaf vs 15 slices | Double loaf vs 15 slices

Low Carb Gluten Free Bread

Sugar Free & Gluten Free Chocolate Chip Muffins

Almond Flour Recipes 4 Comments

Bake a couple delicious jumbo sized sugar free and gluten free chocolate chip muffins! These can easily pass off as the carb/sugar versions from your kitchen.

Sugar Free & Gluten Free Chocolate Chip Muffins

Do you like muffins? Like, the really big jumbo muffins you find at the store or at a cafe? I really miss cafe style jumbo chocolate chip muffins. Or, perhaps I miss the ease of grabbing one on the go with a coffee.

Either way, I was having a bit of a craving for them recently. I used to love to go through the Tim Horton’s drive-thru for their muffins. These muffins I think are a lot better.

I’ve played around a bit in the past when I created my Coconut Flour Chocolate Chip Muffins. It was one of the first recipes I worked on creating using coconut flour. But, I wanted to see what kind of texture almond flour and ground flax meal would create.

I had successfully used the combination before in a pumpkin gluten free chocolate chip muffins recipe. But I hadn’t really gone much further experimenting.

To achieve a jumbo muffin look, I decided to see what info I could find. I knew I could just add some baking powder, but I really wanted to see what else I could do. I was lead to Sally’s Baking Addiction where she mentioned this tip when baking jumbo muffins:

“5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Why the high initial baking temperature? Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F. – mentioned in her Sparkling Jumbo Blueberry Muffins recipe “

When I baked my muffin’s this time, I used that very tip. And, they do look like real jumbo muffins and reminded me of Tim Horton’s chocolate chip muffins. They even have that glossy shine on the muffin tops, which I did not expect.

The texture, the taste, and the look have my approval. I might experiment more using this recipe in the future for other muffin recipes.

For these muffins, I used Hershey’s Sugar Free Chocolate Chips. I don’t use them often because sugar alcohols can upset my stomach. And for some people, it can give a laxative effect. The thing about sugar alcohols in a low carb diet is that you subtract grams of sugar alcohols (including glycerin) and fiber, to get the total grams of carbs.

So even though I used 6 servings of Hershey’s Sugar Free Chocolate Chips, the carb count is much lower due to the sugar alcohol. You can read more about at “The Scoop on Sugar Alcohols.” The nutrition information below reflects what it looks like minus sugar alcohols.

5.0 from 1 reviews

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Sugar Free & Gluten Free Chocolate Chip Muffins

Author: Lisa Pfeffer

Recipe type: Muffins

Cuisine: American

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Bake a couple delicious jumbo sized sugar free and gluten free chocolate chip muffins! These can easily pass off as the carb/sugar versions from your kitchen.

Ingredients

1 cup almond flour
¼ cup ground Flax Seed Meal
¾ cup Swerve sweetener (or other granular sweetener)
4 eggs, large
½ stick unsalted butter
1 tsp baking powder
½ tsp salt
1 tsp vanilla extract
8 servings Hersheys Sugar Free chocolate chips

Instructions

Preheat the oven to 425 deg F. (note: will bake fro 5 minutes and then reduce heat to 350 deg F for 10 minutes)
In a large bowl, mix together the dry ingredients of almond flour, ground flax meal, swerve sweetener, baking powder, and salt.
In a small bowl, mix together the wet ingredients of eggs, melted unsalted butter, and vanilla extract.
Mix together the dry and wet ingredients until well combined. Then, slowly whisk in the chocolate chips.
Butter up a 6-cup muffin pan. Place ½ cup + 1 tbsp batter in four spots.
Bake at 425 deg F for 5 minutes, and then reduce the heat to 350 deg F for 10 minutes.

NUTRITION: Whole batch vs. 1/2 cup + 1 tbsp scoops

NOTES:

I used a 6-cup muffin pan when I baked these muffins.
Flax meal isn’t a huge favorite of mine, but you won’t really taste it. If you taste the batter first, it’s more noticeable. But after it is cooked – it’s just fine!
This recipe can be used as a good basic muffin recipe. Toss in some blueberries, almond slivers, or top it off with some drizzled chocolate.

Low Carb Almond Flour Pancakes

Almond Flour Recipes 10 Comments

A sugar free, gluten free and low carb almond flour pancakes recipe that even the pickiest of eaters will enjoy. Made lightly sweetened with maple extract and topped with your choice of sugar free maple syrup.

Low Carb Almond Flour Pancakes

I don’t eat pancakes often. Mostly because I’m content with my routine morning breakfast of 3 eggs topped with Seriously Sharp cheese. But, sometimes I do crave for something different for breakfast because let’s be honest, routines can become repetitive after a while.

And, who doesn’t love pancakes every now and again? I know I occasionally love to treat myself to my Low Carb Coconut Flour Pancakes. As much as I love baking with coconut flour, I do find myself experimenting more and more with almond flour in my own recipes.

I’ve gradually started to add almond flour into my coconut flour recipes to test them out. But I’ve also started baking more with almond flour just by itself. My almond flour pancakes are one of those recipes without the use of coconut flour, and they actually taste really good without syrup!

Before I came up with my own pancake almond flour recipe, I tried a few other recipes on other blogs. Honestly, I just think the few recipes I tried just weren’t that good in taste. One recipe that I recall included only one egg, almond flour and water – it was GROSS.

And, other paleo specific recipes included loads of honey or maple syrup to sweeten the batter. Since I am trying to watch my sugar and carb intake, I decided it was time to experiment with my own version of low carb almond flour pancakes. That way, I could reduce the sugar and carbs in favor of Swerve sweetener.

This recipe is what I use to make a single serving of pancakes for myself. Which is why I only give the total nutrition for one batch. To make more pancakes, just double or triple the batch and use the nutrition label as a base. If you want to figure out the nutrition for yourself, you can use a free recipe analyzer from Calorie Count.

The kind of almond flour I used for these pancakes are the Honeyville Farms Blanched Almond Meal brand which I buy on Amazon in 5lb bag increments. Compared to what I would be paying from other places locally or online, Honeyville is the best priced per pound and best-tasting almond flour I’ve baked with thus far.

My recipe calls for using granulated Swerve sweetener and I wouldn’t remove it even if you do choose to add your choice of maple syrup topping. I found that the removal of the sweetener made it taste extremely bland. And the sweetener just helps give it more of an authentic pancake taste.

For a change in flavor, I like to add a little maple extract to the batter. Personally, I think it really adds a nice touch to the overall taste. It helps too if for some reason you’re out of sugar free maple syrup.

Also, I’ve used these pancakes as a quick sandwich bread when I have extra batter left over. It pairs well with peanut butter. Try it for yourself!

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Low Carb Almond Flour Pancakes

Author: Lisa Pfeffer

Recipe type: American

Cuisine: Breakfast

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

A sugar free, gluten free and low carb almond flour pancakes recipes.

Ingredients

½ cup almond flour
¼ tsp salt
½ tsp baking powder
1½ tbsp granulated Swerve sweetener
1 egg
¼ tsp pure vanilla extract
⅛ tsp maple extract
½ tbsp heavy whipping cream

Instructions

Preheat a griddle or small frying pain to low/medium heat.
In a medium sized bowl, mix together the dry ingredients of almond flour, salt, baking powder and granulated Swerve sweetener.
In another bowl, mix together the wet ingredients of heavy whipping cream, maple extract, vanilla extract and 1 egg.
Add butter to the pan, and start spooning in silver dollar sized pancakes. Flip when golden brown on the bottom.

Nutrition: One batch

Crunchy Gluten Free Peanut Butter Cookies

Almond Flour Recipes 12 Comments

A sugar free, grain free, and gluten free peanut butter cookies recipe using crunchy peanut butter, almond flour, and sweetened with Swerve sweetener and stevia for a delicious chewy peanut butter cookie.

Crunchy Gluten Free Peanut Butter Cookies

I’ve really been wanting some sugar free peanut butter cookies lately. And I also wanted to try a new recipe for peanut butter cookies. Perhaps it’s because I’m watching what I eat, but I’ve been having cravings for a crunchy salty cookie.

So, instead of using creamy peanut butter I decided to try creating a new recipe using crunchy peanut butter. I actually prefer creamy, but I thought perhaps it would help with my crunchy salt cravings. It was worth a shot anyways.

My original peanut butter cookie recipe doesn’t use any flour and required very little ingredients. The only issue I found with my original recipe is that they crumbled very easily after about a day. And they wouldn’t stay soft and chewy at all.

Recently, I had updated my chocolate chip cookies with coconut flour. Which got me wondering if maybe I should add some flour into this recipe. At least, instead of going the traditional route.

The basic recipe wasn’t incredibly original, but it was my first go to recipe. It’s mostly just peanut butter and Swerve sweetener. I think we’ve all made that easy peanut butter cookie recipe at some point.

And I’m also not a fan of hard cookies. Instead of using coconut flour, I decided I wanted to focus creating a gluten free peanut butter cookie recipe using Honeyville almond flour. Using almond flour in the cookies would ensure that I get a nice soft cookie.

My trick with using almond flour is to use a food scale to measure. Some flours like coconut flour, tend to weigh more and can be tricky in baking. Even if you use a super fine almond flour vs. a regular kind, it might turn out to be different weights when you use a measuring cup.

So just to play it safe, use a food scale. One cup of almond flour for all brands equals 112 grams on the food scale. Using a scale ensures you’re not using too much, or too little, of flour.

With the gluten free peanut butter cookies, you’ll want to make sure to watch the oven. Because the oil from the peanut butter might burn the bottoms and smoke a little. These cookies also tend to bake very fast.

It really only took about 10 minutes for the cookies to completely bake. As for using other sweeteners, I haven’t tried this besides using Swerve sweetener and Sweetleaf Stevia. You can do a 1:1 ratio using an artificial sweetener.

5.0 from 2 reviews

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Crunchy Gluten Free Peanut Butter Cookies

Author: Lisa Pfeffer

Recipe type: Cookies

Cuisine: American

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Ingredients

1 cup almond flour
½ cup swerve sweetener
1 cup crunchy peanut butter
¼ tsp baking powder
½ tsp salt
1 tsp stevia
¼ cup butter
3 eggs

Instructions

Preheat oven to 350 degrees F.
In a large bowl, mix together the dry ingredients of almond flour, Swerve sweetener, baking powder, salt and stevia.
In another bowl, mix together the wet ingredients of eggs, butter and peanut butter. I like to warm up the butter, mix in the peanut butter until well combined, and then cool down before mixing in the eggs.
When well mixed, add the wet ingredients into the large ingredients and mix well.
Take a cookie baking sheet and fill with batter. I used a tbsp to measure each batter. I was able to make 34 servings of cookies by measuring.

NUTRITION: (1 tbsp batter making 34 servings vs 2 tbsp batter making 17 servings)

Sugar Free Gluten Free Brownies

Almond Flour Recipes 36 Comments

A super chocolatey gluten free brownies recipe that is sugar free, low carb and uses coconut flour, almond flour and lots of chocolate to make this one delicious brownies recipe. Less than 2 net carbs per serving!

Sugar Free Gluten Free Brownies

I’ll admit that I’m in love with chocolate. Chocolate chip cookies, hot chocolate, peanut butter and chocolate mixed together. Anything to soothe my insatiable sweet tooth that involves eating anything related to chocolate. These days, chocolate is not really part of my daily menu since I’m trying to shed a little weight.

But when I’m really craving for some fudgy gluten free brownies, I always go to this recipe. Before I created these brownies, I had never really played around with recipes combining both coconut flour and almond flour. I had always just used one or the other.

But since I had become pretty comfortable with my basic recipes using almond and coconut flour separately, I was confident. I knew that I could come up with a really good gluten free brownie recipe using a combination of the two flours.

The two flours I buy frequently are the Honeyville Almond Flour and the Nutiva Coconut Flour. Honeyville just seems to have the best overall taste in almond flour. And Nutiva has the best coconut flour and cost when buying in bulk.

For the chocolate in this recipe, I used Hershey’s Special Dark cocoa powder and Lily’s chocolate chips. Lily’s chocolate chips can be rather expensive, so I used the nutrition information for the Hershey’s brand. I figured that most people would be using Hershey’s sugar-free chocolate chips.

I’m glad I tried a brownies recipe this way because I think they came out tasting just perfect. There isn’t an overpowering taste of coconut or almond flour – at least not to me! They truly taste like real brownies – real homemade brownies.

I actually was surprised that these did not taste anything like sugar free brownies either. But if you prefer to add more chocolate chips, then you should without a problem. I found that the amount I added was perfect.

The photos pictured are what they would look like with 1/2 cup scoops using a biscuit/brownie pan. I prefer smaller servings using 1/4 cup scoops. Plus, it makes it easier to track my carb/sugar intake by pre-measuring.

It’s important not to remove the eggs or butter in this recipe! The eggs hold the batter together, and the butter gives it the fudgy delicious taste of brownies. If you choose to play around with the eggs or fats, I’d be interested in hearing your results in the comments.

I haven’t tried these brownies with just stevia. But I think these brownies really need a granulated sweetener. Stevia can be used to up the sweetness, but I don’t believe it would be good just using it.

4.6 from 7 reviews

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Sugar Free Gluten Free Brownies

Author: Lisa Pfeffer

Recipe type: Breads

Cuisine: American

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

A deliciously moist gluten free brownies recipe that is sugar free, low carb and uses coconut flour, almond flour with lots of chocolatey flavor!

Ingredients

1 cup almond flour
½ cup coconut flour
8 eggs, large
½ tsp salt
1¼ tsp baking powder
3 tbsp dark chocolate cocoa powder
¾ cup Swerve sweetener
1 tsp stevia
1 tbsp vanilla extract
1 stick butter + ¼ cup
½ cup Hershey's sugar free chocolate chips OR Lily's chocolate chips

Instructions

Preheat oven to 350 degrees F, and grease a biscuit bread pan with butter or you can use a regular pan to cut the brownies. (Using oil or butter vs spray helps the bread not to stick to the pan.)
In a large bowl, mix together the dry ingredients of almond flour, coconut flour, salt, Swerve sweetener, stevia, dark chocolate cocoa powder, and baking powder.
In another bowl, mix together the wet ingredients. When well mixed, add the wet ingredients with the large ingredients and whisk well. (If using a blender, a low-medium blend is good.)
Fill the pan with the brownie mixture, and put into the oven. If using the brownie pan, fill 11-22 spots with ½ cup - ¼ cup each of the brownie mixture. If you want big brownies, use ½ cup (11 servings) for smaller brownies use ¼ cup (22 servings.)
Best cook time is between 20-25 minutes, less if using the ¼ cup serving size.

Nutrition (11 servings (1/2 cup of batter) vs 22 servings (1/4 cup of batter)