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DRY INGREDIENTS

Almond flour = 120 g (1 cup)

Coconut flour = 40 g (5 3/4 tbsp)

Other flour options:

1. Solely almond flour = 300 g (2 1/2 cups)

2. Solely coconut flour = 70 g (1/2 cup)

Unsweetened cocoa powder = 35 g (1/3 cup) (Sieved)

Baking Powder = 12 g (3 tsp)

Baking Soda = 4 g (1 tsp)

Monk fruit = 100 g (1/2 cup) (OR any other keto friendly sweetener. This amount is mildly sweet so you can increase it according to your preferred level of sweetness)

Salt = 1/2 to 1 tsp

WET INGREDIENTS

Whole large eggs = 4 (230 g)

Coconut oil = 80 ml (1/3 cup) (OR any keto friendly oil including melted butter)

Unsweetened plain Greek yogurt = 240 g (1 cup)

Vanilla extract = 5 ml (1 tsp)

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 to combine. The batter is quite thick.

5. I used a 9x4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use a 9x5 inch loaf pan or any suitable pan.

6.  Transfer the batter into the pan and spread evenly.

7.  Bake for 45 to 55 minutes or until a wooden skewer comes out clean.

8.  Cool the cake then dust with powdered sweetener (optional).

9.  This recipe makes about 14 to 16 servings for a standard loaf pan.

10. 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 best to refrigerate earlier for up to a week or freeze for up to 3 months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 3.6 g

Dietary Fiber = 1.3 g

Net Carb = 2.3 g

Calories = 133

Total Fat = 11.4 g

Protein = 5.3 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

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