DRY INGREDIENTS

Walnut Meal = 240 g / 2 cups

Coconut Flour = 60 g / 1/2 cup

Baking Powder = 12 g / 3 tsp

Baking Soda = 1/2 tsp (Optional)

Salt = 1 tsp

Keto Brown sweetener = 100 g / 1/2 cup (You can use any other Keto sweeteners)

Chopped Walnuts = 30 g / 1/4 cup (Optional)

(Note: If you intend to do frosting, the sweetener for the cake should be reduced by half as the frosting is quite sweet already)

WET INGREDIENTS

Eggs = 5 large (285 g)

Melted Butter = 60 ml / 1/4 cup (You can also use coconut or olive oil)

Whipping Cream = 240 ml / 1 cup (You can also use coconut cream, yogurt or sour cream)

Vanilla Extract = 2 tsp

INGREDIENTS FOR BUTTERCREAM FROSTING

Butter (room temperature) = 120 g / 1/2 cup

Powdered sweetener = 90 g / 3/4 cup

Whipping or heavy cream = 2 tbsp.

Salt = 1 tsp

Vanilla extract = 2 tsp

Lemon juice = 2 tbsp (Optional)

Garnishing = 1 whole strawberry for each square of cake or to reduce carb content, you could top with sliced strawberries.

DIRECTIONS TO MAKE THE WALNUT MEAL

If you can get hold of pre ground Walnut Flour (which is not easily available), you can use that too. Otherwise, you can easily grind the walnuts yourself with the following steps;

1. Use a seed, bean, nut or multi grinder as it is the most effective. I have received feedback that the following works too;(a) Vitamix(b) Cuisinart food processor(c) Tabletop drum grater with the fine cheese drum

2. It is not necessary to roast the raw walnuts before grinding.

3. Place half the walnuts into the grinder with half of the coconut flour. The reason we grind together with coconut flour is that walnuts have a high fat content so grinding it alone can easily turn to butter. So, adding the coconut flour helps to absorb the excess oil so it's easier to grind. Pulse (DO NOT BLEND!) 3 times for a few seconds each. Stir to mix.

4. Pulse another 2 times for a few seconds each then pour into a bowl and set aside.

5. Repeat the process with the balance of walnuts and coconut flour.

6. The texture of the ground walnuts are coarse, like meal, not flour.

7. It's fine if there are some chunks as they make a great addition by providing extra crunch to the bread.

DIRECTIONS FOR CAKE

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.

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

5. Pour batter into a 7x7" pan lined with parchment paper.

6. Bake for about 40 minutes or until cooked.

7. Cool completely before cutting into 1" squares. This recipe makes 25 x 1" squares.

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

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

DIRECTIONS FOR BUTTERCREAM FROSTING

1.  In a bowl, beat the butter with a handheld mixer until the color turns lighter.

2.  Add the powdered sweetener and beat until well combined, smooth and creamy.

3.  Add the whipping cream, salt and vanilla extract and lemon juice (if using) and beat until well combined and smooth.

[Total serving = 25)

NUTRITION INFO PER SERVING

Total carb = 1.7 g

Dietary Fiber = 0.8 g

Net Carb = 0.9 g

Calories = 119

Total Fat = 11.5 g

Protein = 3.7 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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