This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

DRY INGREDIENTS

Ground golden flaxseeds = 200 g (1 1/2 cups + 3 tbsp) (Watch this video on how to grind the whole flaxseeds)

Unsweetened cocoa powder (sieved) = 40 g (1/3 cup)

Baking powder = 12 g (3 tsp)

Baking Soda = 4 g (1 tsp)

Salt = 4 g (1 tsp)

Monk fruit = 150 g (3/4 cup) (This amount is mild to moderately sweet. If you prefer sweeter, you can increase the amount of sweetener. You can also use any keto friendly sweetener.)

WET INGREDIENTS

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including unsalted melted butter)

Whole eggs = 4 large (230 g)

Vanilla extract = 5 ml (1 tsp)

Whipping or heavy cream = 240 ml (1 cup) (OR same amount of yogurt / sour cream. For a dairy free option, you can use the same amount of coconut cream. You can also replace the whipping cream with any keto friendly milk. However, due to the difference in consistency and content, you need to reduce the amount of cream by 15% and increase the fat (i.e. the oil) by 70%. For e.g. if you are using unsweetened almond milk, the amount should be 204 ml, and oil should be 102 ml.)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340 F or 170 C.

3.  In a bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is moderately thick.

5.  In the video, I used small and firm paper cups which yielded 20 servings. You can use any suitable paper cups or even 8-inch square baking pan or 9 x 5 loaf pan. Fill the paper cups until half full only as it will rise quite a lot. Then top with chopped roasted mixed nuts, I used pecans, almonds and cashews but this is optional.

6.  Bake for 15 to 20 mins or until a toothpick comes out clean.

7.  It is best to consume this cake fresh. It can be refrigerated for up to a week or freeze for up to 3 months.

[Total Servings = 20]

NUTRITION INFO PER SERVING

Total Carb = 4.4 g

Dietary Fiber 3.5 g

Net Carb - 0.9 g

Calories = 140

Total Fat = 12 g

Protein = 4.2 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

‍