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

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)

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

2.  Preheat the oven to 325 F or 170 C.

3.  In a bowl, add all the wet ingredients and whisk until well combined. Set aside.

4.  In another bowl, add all the dry ingredients and mix until well combined.

5.  Add the wet ingredients into the dry ingredients and whisk until well combined.

6.  Add the coffee mixture and whisk until well combined. The batter is smooth and moderately thick.

7.  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.

8.  Bake at the middle rack for 30 to 40 mins or until cooked.

9.  Cool completely on a wire rack.

10.  Dust with powdered sweetener (optional).

11. 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.

[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

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

‍

‍