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Some of you have requested for a basic keto butter cake and I thought it would be easy using the base of my existing cake recipes. Unfortunately, I was wrong and I had to try a few times before getting it right. It was too wet when I added the usual heavy cream. Then I reduced the amount of butter and cream and it was still wet. Finally, I removed the cream, increased the butter and it turned out perfect.
After baking, you may find that it appears oily from the butter but it is normal and that is what makes the cake moist. Just use a paper towel to absorb any excess oil from the bottom of the cake. Once you chill the cake, the oil is not so noticeable and it remains moist.
Both options taste as good but of course, the coconut flour version is always a better option in terms of lower net carbs, lower cost and good health benefits.
For those who have a problem with eggs, I will attempt to make an eggless version so fingers crossed !
https://docs.google.com/document/d/1gKDKjG9as9vys0Of4prUbO99idY4I_wyC-1fU2fllw4/edit?usp=sharing
NUTRITION INFO
(Note: This is just a guide. If you have a more accurate macros calculator app, please refer to it)
COCONUT FLOUR
[ Total Servings = 15 ]
Per serving ;
Total Carb = 0.8 g
Dietary Fiber = 0.3 g
Net Carb = 0.5 g
Calories = 128
Total Fat = 13.5 g
Protein = 1.7 g
ALMOND FLOUR
[ Total Servings = 15 ]
Per serving ;
Total Carb = 4.6 g
Dietary Fiber = 2.1 g
Net Carb = 2.5 g
Calories = 238
Total Fat = 23.2 g
Protein = 5.9 g
INGREDIENTS
Coconut Flour = 90 g / 3/4 cup [ OR Almond Flour = 300 g / 2 1/2 cup ]
Baking Powder = 8 g / 2 tsp
Salted Butter (Room Temperature) = 225 g / 1 cup
Salt = 1/2 tsp (Optional especially if using salted butter. If using unsalted butter, you may increase the salt content accordingly)
Erythritol = 100 g / 1/2 cup (You can also use other keto friendly sweetener to taste)
Eggs = 4 large
Vanilla Extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, beat the butter and erythritol at medium to high speed until light and fluffy. Scrape the sides intermittently.
3. Add the eggs one at a time and whisk to combine.
4. Add the vanilla extract and whisk to combine.
5. Add the coconut or almond flour, baking powder, salt and whisk at low speed to combine. The batter should be smooth and thick.
6. Scoop the batter into an 8×4″ loaf pan lined with parchment paper. Spread evenly.
7. Bake for 40 mins for the coconut flour version and 55 mins for the almond flour version as the loaf is bigger. It is done when a wooden skewer comes out clean.
8. If the top is browning too fast, cover with foil.
9. Cool completely on a wire rack before cutting.
10. After baking, you may find that the cake appears oily from the butter but it is normal and that is what makes the cake moist. Just use a paper towel to absorb any excess oil from the bottom of the cake. Once you chill the cake, the oil is not so noticeable and it remains moist.
11. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate otherwise, it is better to refrigerate earlier. The cake can be eaten chilled and it actually taste good.
12. The cake can be refrigerated up to a week and frozen for months.
First track of music : Kitty Jazz
Music credit to : Ultimate Tracks
YouTube link ;
https://www.youtube.com/channel/UCojURolM_4O5DNO-mB9r6TQ