About 2 years ago, I published a video on Keto Pure Sesame Seed Cake. This is a remake but with a butter and cream cheese frosting which really elevated the taste, and you can hardly taste any bitterness from the black sesame seeds. The cake is so soft, fluffy, moist, fragrant and delicious. I love the color contrast too. If you prefer a more neutral tasting frosting, you can also use whipped cream. Black and white sesame seeds are another cheap and healthy option for low carb baking.
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DRY INGREDIENTS
Ground Black Sesame Seeds = 120 g (1 cup)
Ground White Sesame Seeds = 120 g (1 cup)
Baking Powder = 8 g (2 tsp)
Baking Soda = 1/2 to 1 tsp
Monk fruit = 50 g / 1/4 cup (You can also use any other keto friendly sweetener.)
Salt = 1/2 to 1 tsp
IMPORTANT NOTES:
1. Refer to the tutorial video on how to grind the sesame seeds.
2. For black sesame seeds, you can also use roasted and pre-ground ones that comes in a tin which are available in supermarkets. Black sesame seeds tend to be nuttier and smokier. They have their hulls (shells) intact and are more flavorful.
3. White sesame seeds have their hulls removed and they have a slightly sweet and nutty flavor. They also taste a little less intense than the black ones.
4. If you prefer a more intense flavor, you can use all black sesame seeds for the cake. Similarly, if you prefer a milder taste, you can use all white sesame seeds. The ratios are the same.
5. There is a mild hint of bitterness in this cake which mostly comes from the black sesame seeds. Hence, if you use all black sesame seeds, the cake may have a little stronger taste of bitterness, and the cake will be a lot darker in color. If these are not an issue to you, feel free to use 100% black sesame seeds.
WET INGREDIENTS
Whipping Cream = 200 ml (3/4 cup + 1 tbsp) (You can also use coconut cream, yogurt or sour cream.)
Eggs = 3 large whole eggs (170 g)
Coconut oil = 60 ml (1/4 cup) (You can also use any keto friendly oil including melted butter)
FOR NON-DAIRY OPTION
1. You can replace the whipping cream with the same amount of coconut cream.
2. You can also replace the whipping cream with 170 ml of Pea or Almond Milk, but the coconut oil needs to be increased from 60 ml to 100 ml.
BUTTER & CREAM CHEESE FROSTING
Softened cream cheese = 250 g (1 cup + 2 tbsp)
Softened unsalted butter = 113 g (1/2 cup)
Powdered Allulose = 90 g (3/4 cup)
Salt = 1/4 tsp
Vanilla extract = 1 tsp
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven to 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 smooth and a little runny.
5. Pour the batter equally into 3x6 inch (15 cm) round pan with a removable bottom.
6. Bake for 15 minutes or until cooked.
7. Meanwhile, make the frosting.
8. Beat the cream cheese and butter at medium speed until smooth and creamy. Add the powdered sweetener, salt and vanilla extract. Beat until well combined. Chill in the fridge until needed.
9. Once the cakes are completely cooled, you can start the frosting process. Add some cream to each layer and spread evenly. Frost the sides too then smooth it out with a cake scraper.
[Total Servings = 8]
NUTRITION INFO PER SERVING
Total Carb = 4.4 g
Dietary Fiber = 2.1g
Net Carb = 2.3 g
Calories = 497
Total Fat = 50.5 g
Protein = 8.9 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
