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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

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 = 80 g (2/3 cup)

Ground Cinnamon powder = 16 g (3 tbsp)

Baking powder = 12 g (3 tsp)

Baking Soda = 4 g (1 tsp)

Salt = 1/2 tsp

Monk fruit = 100 g (1/2 cup) (This is mildly sweet so you can adjust the amount according to your preference for sweetness level. You can also use any keto friendly sweetener.)

Lightly roasted walnuts (chopped) = 90 g (3/4 cup)

WET INGREDIENTS

Coconut oil = 80 ml (1/3 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 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 136 ml.)

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

2.  Preheat the oven at 350 F or 180 C.

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

4.  Add all the wet ingredients and whisk until well combined. Then add the walnuts but reserve some for the topping. Mix to combine. The batter is moderately 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, and there's no need to grease or line with parchment paper. I highly recommend this silicone loaf pan. Of course, you can also use any suitable pan.

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

7.  Top with reserved walnuts and press down gently so that they stick to the batter.

8.  Bake for 50 to 60 mins or until a wooden skewer comes out clean.

9.  Cool the cake on a wire rack, then slice according to your desired thickness.

10.  This cake can be refrigerated for up to a week or freeze for up to 3 months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 4.6 g

Dietary Fiber = 1.9 g

Net Carb - 2.7 g

Calories = 226

Total Fat = 21.1 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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