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DRY INGREDIENTS

Coconut Flour = 90 g / 3/4 cup (OR Almond flour at 360 g / 3 cups)

Baking Powder = 12 g / 3 tsp

Baking Soda = 1/2 tsp (Optional)

Monk fruit = 150 g / 3/4 cup (You can reduce to between 100 to 120 g for a milder sweetness level)

COFFEE MIXTURE

Instant Coffee = 10 g / 2 tbsp (For a milder flavor, you can reduce to 1 tbsp)

Coffee Flavor = 2 tsp (Optional)

Hot Water = 3 tbsp

(Note: Mix together in a bowl, stir to dissolve and set aside)

WET INGREDIENTS

Eggs = 5 large

Melted Butter = 60 ml / 1/4 cup

Whipping Cream = 240 ml / 1 cup

(As an option, you can add vanilla extract into the yellow batter)

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

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

3. In a bowl, mix all the dry ingredients until well combined. To prevent lumps, it's good to sieve the coconut flour. If batter turns out lumpy, just use a handheld mixer to beat until smooth.

4. Add the wet ingredients and whisk until smooth and thick.

5. Divide the batter into 2 portions i.e. 2/3 and 1/3 portions.

6. Add the coffee mixture into the 1/3 portion and mix until well combined.

7. Scoop both batters intermittently into a 7x7" square pan lined with parchment paper. You can also use a rectangle or round pan and it's easier to cook with a shallow pan. Try to avoid using any small loaf pan as the higher the batter, the longer it takes to cook, and the top will tend to burn so you have to cover with foil. Paper cups or muffin tins are doable too.

8. Swirl the batter around to create a marble effect with a wooden skewer.

9. Bake for about 30 to 35 mins or until cooked.

10. Cool completely then cut into 1" squares. This recipe makes 25 x 1" squares.

11. The cake can be kept at room temperature for a few days if you have a dry and cool climate. Otherwise, it's better to refrigerate earlier.

12. The cake can be refrigerated up to 1 week and frozen for months.

[Total servings = 25]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 0.9 g

Dietary Fiber = 0.2 g

Net Carb = 0.7 g

Calories = 60

Total Fat = 5.8 g

Protein = 1.4 g

[Total servings = 25]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 3.6 g

Dietary Fiber = 1.5 g

Net Carb = 2.1 g

Calories = 139

Total Fat = 12.9 g

Protein = 4.4 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

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