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HOW TO MAKE KETO COFFEE CAKE - MOIST & DELICIOUS COFFEE HAVEN !

Links to purchase books Click this link to purchase in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ********** Links to purchase books via Amazon Books available in Kindel, Paperback & Hardcover formats; 1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB) 2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K) 3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL) 4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz) Links to purchase other products via Amazon Coconut flour (https://amzn.to/3jpBHvr) Almond flour (https://amzn.to/3BnHpnw) Baking Powder (https://amzn.to/3awk6g7) Monk fruit (https://amzn.to/3kvAdiB) 6 inch or 15 cm round pan with a removable bottom (https://amzn.to/3HyqMth SV5t1) ********** This is a simple and basic keto coffee cake which you can whip up easily and it will surely satisfy any coffee lovers. I have provided options for both coconut and almond flour. In fact, you can even make it with ground sunflower seeds, following the almond flour ratio. The only difference is that the coconut flour option will yield a slightly lesser volume. When I was baking this cake, the whole house was perfumed with a wonderful coffee aroma. I have actually added more coffee powder than usual, but you could up it for an even stronger coffee flavor. And I have provided an option for you to create a double coffee haven with the coffee buttercream frosting which is yummy. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 8] NUTRITION INFO PER SERVING (COCONUT FLOUR) Total Carb = 1.2 g Dietary Fiber = 0.4 g Net Carb = 0.8 g Calories = 90 Total Fat = 8.6 g Protein = 2.3 g [Total Servings = 8] NUTRITION INFO PER SERVING (ALMOND FLOUR) Total Carb = 4.9 g Dietary Fiber = 2.2 g Net Carb = 2.7 g Calories = 206 Total Fat = 18 g Protein = 6.4 g COFFEE MIXTURE Instant Coffee Powder = 20 g / 4 tbsp (This amount creates a moderate coffee flavor. If you prefer a stronger coffee flavor, you can add another 1 to 2 tbsp but bear in mind that the taste will be more bitter so you may need to increase the sweetener). Hot water = 30 ml / 2 tbsp. (Note: Dissolve the instant coffee powder with the hot water then set aside.) DRY INGREDIENTS Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups) Baking Powder = 8 g / 2 tsp Monk fruit = 70 g / 5 tbsp (OR any keto friendly sweetener. If you are topping the cake with the coffee buttercream, the sweetener should be reduced to around 40 to 50 g in order to balance out with the sweetness from the buttercream) A pinch of salt WET INGREDIENTS Whipping Cream = 160 ml / 2/3 cup (OR coconut cream, yogurt or sour cream) Eggs = 3 large whole eggs Unsalted Melted Butter = 60 ml / 1/4 cup (OR coconut / olive oil) DIRECTIONS 1. Preheat the oven to 325 F or 170 C. 2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside. 3. In another bowl, add all the dry ingredients and mix until well combined. 4. Add the wet ingredients into the dry ingredients and whisk until well combined. 5. Add the coffee mixture and whisk until well combined. The batter is smooth and moderately thick. 6. Pour the batter in a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe. 7. Bake at the middle rack for 30 to 40 mins or until cooked. 8. Cool completely on a wire rack. 9. Dust with powdered sweetener (optional). 10. The cake becomes even more moist the next day and it can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it's best to refrigerate earlier up to 1 to 2 weeks. If you would like to top the cake with Coffee Buttercream, here's the recipe; INGREDIENTS COFFEE BUTTERCREAM Unsalted Butter (softened) = 76 g / 1/3 cup Powdered Sweetener = 90 g / 7 tbsp Whipping Cream = 20 ml / 1 1/2 tbsp Salt = 1/4 tsp Instant Coffee Powder = 15 g / 3 tbsp (Dissolve with 15 ml / 1 tbsp hot water) DIRECTIONS 1. In a bowl, add the butter and powdered sweetener. Use a hand held mixer to whisk until creamy and pale in color. You can also whisk it manually. 2. Add the rest of the ingredients and whisk again until smooth and creamy. 3. Chill while waiting for the cake to cook and cool completely. 4. Spread the frosting evenly on top of the cake.