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DRY INGREDIENTS

Coconut flour = 90 g / 3/4 cup

Other flour options;

1.  Solely almond flour = 360 g / 3 cups)

2.  Combo of almond flour = 180 g / 1 1/2 cups + Coconut flour = 45 g / 5 3/4 tbsp

Baking powder = 12 g / 3 tsp

Baking soda = 4 g / 1 tsp (optional)

Salt = 4 g / 1 tsp

Monk fruit = 120 g / 1/2 cup + 2 tbsp (OR any keto friendly sweetener)

Cocoa powder (unsweetened) = 35 g / 1/3 cup

Espresso powder = 4 g / 1 tsp (optional)

WET INGREDIENTS

Whole Eggs = 6 large (345 g)

Whipping cream = 315 ml / 1 1/3 cups

Unsalted Melted butter = 100 ml / 1/2 cup

Instant Coffee powder = 15 g / 3 tbsp. (Dissolve with 15 ml / 1 tbsp. hot water)

Some cocoa powder (unsweetened) for dusting

INGREDIENTS FOR CREAM CHEESE FROSTING

Cream cheese = 375 g / 1 1/2 bricks

Powdered sweetener = 176 g / 0.9 cup (I used Allulose so that it won't taste grainy when chilled, but you can use any keto powdered sweetener)

Instant Coffee powder = 13 g / 2 1/2 tbsp. (dissolved with 15 ml / 1 tbsp. hot water)

Whipping cream = 160 ml / 2/3 cup

DIRECTIONS FOR THE CAKE

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

2. Preheat the oven at 340F or 170C.

3. In a big bowl, mix all the dry ingredients with a spatula until well combined.

4. Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.

5. Transfer batter into a 12 inch (30 cm) shallow square pan lined with parchment paper and spread evenly. You could also use rectangle or round baking pans or even paper cups.

6. Bake at the lowest rack for about 15 to 20 minutes or until a toothpick comes out clean. This cake cooks pretty quickly so do not over bake it.

7. Cool the cake completely.

DIRECTIONS FOR THE CREAM

1. In a bowl, add the cream cheese, powdered sweetener and use a handheld mixer to beat until smooth and creamy.

2. Add the whipping cream, coffee mixture and beat until well combined.

3. Chill until ready to use.

DIRECTIONS FOR ASSEMBLING THE CAKE

1. Cut the cake into half. As an option, you can trim the sides of the cake a little.

2. Spread half the cream onto the bottom layer of the cake.

3. Stack with the other half of the cake then top with the balance of the cream. Spread evenly.

4. Dust the top of the cake with unsweetened cocoa powder.  

5. Chill the cake for about 1 hour to set the cream a bit.

6. Cut into 18 servings.

7. This cake can be refrigerated for up to a week. It can be reheated in the microwave for about 30 to 40 seconds, and it will become soft and moist again.

[Total Servings = 18]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 2.9 g      

Dietary Fiber = 0.9 g    

Net Carb = 2.0 g  

Calories = 219 g    

Total Fat = 21.9 g      

Protein = 4.5 g

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 5.4 g      

Dietary Fiber = 2.1 g    

Net Carb = 3.3 g  

Calories = 296 g    

Total Fat = 28.1 g      

Protein = 7.3 g

NUTRITION INFO PER SERVING (ALMOND & COCONUT FLOURS)

Total Carb = 4.1 g      

Dietary Fiber = 1.5 g    

Net Carb = 2.6 g  

Calories = 258 g    

Total Fat = 25.0 g      

Protein = 5.9 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

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