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DRY INGREDIENTS

Ground Black Sesame Seeds = 120 g / 1 cup

Ground White Sesame Seeds = 120 g / 1 cup

Baking Powder = 12 g / 3 tsp

Monk fruit = 60 g / 1/4 cup. (OR any keto friendly sweetener.)

Salt = 1/4 to 1/2 tsp

WET INGREDIENTS

Whipping Cream = 200 ml / 2/3 cup + 2 1/2 tbsp (OR coconut cream / yogurt / sour cream)

Eggs = 3 large whole eggs / 170 g

Coconut oil = 60 ml / 1/4 cup (OR melted butter / olive oil)

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 unsweetened pea or almond milk, but the coconut or olive oil needs to be increased from 60 ml to 100 ml.

IMPORTANT NOTES:

1.  For both raw black and white sesame seeds, you can easily grind them in a multi grinder, coffee or spice grinder, powerful food processor / blender. Do not overgrind them as they can become a paste or butter. You can watch this video on how to grind the 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.

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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 moderately thick.

5.  Pour the batter into 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 springform pan or any suitable pan.

6.  Bake at the middle rack for 50 to 55 minutes or until a wooden skewer comes out clean. It takes a little longer to bake this cake as it is thicker than my other 6-inch cakes. Of course, if you use a bigger pan, then the cooking time will be shorter.

7.  Cool completely on a wire rack then dust with powdered sweetener (optional).

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 6.1 g

Dietary Fiber = 4.5 g

Net Carb = 1.6 g

Calories = 346

Total Fat = 28.9 g

Protein = 2.1 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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