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DRY INGREDIENTS

Walnut Meal = 120 g / 1 cup (Note: If you use pre-ground walnut flour, you can either maintain the coconut flour or omit it. If you choose to omit it, then the amount of walnut flour should be 240 g (2 cups) with the rest of ingredients being the same.)

Coconut Flour = 40 g / 1/3 cup

Baking Powder = 8 g / 1/2 tsp

Monk fruit = 80 g / 6 1/2 tbsp (You can also use any keto friendly sweetener)

Salt = 2 g / 1/2 tsp (optional)

Instant Coffee Powder = 20 g (4 tbsp) (If you prefer a stronger coffee flavor, you can add more coffee powder, but you may need to increase the sweetener otherwise it will be quite bitter. Alternatively, you can add coffee extract for a stronger flavor)

Hot water = 30 ml / 2 tbsp

WET INGREDIENTS

Eggs = 3 large

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

Whipping Cream = 180 ml / 3/4 cup (Note: You can also use coconut cream, yogurt or sour cream)

DIRECTIONS TO MAKE THE WALNUT MEAL

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 the roughly chopped walnuts into the grinder with the coconut flour. The reason we grind together with coconut flour is because walnuts have a high fat content so grinding it alone can easily turn into butter. Adding the coconut flour helps to absorb the excess oil so it's easier to grind. Pulse (DO NOT BLEND!) a few times for a few seconds each. Do not over grind as it will turn into a paste or butter.

4. Commercially ground walnuts are so fine like flour because the oil has been squeezed out for sale, so the leftover "cake" is then easily ground into flour and sold as walnut flour.

5. Once the ground walnuts are ready, pour into a bowl and set aside.

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

7. It's fine if there are still some chunks left as they provide some crunch.

DIRECTIONS FOR CAKE

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

2.  Preheat the oven at 340F or 170C

3.  Dissolve the instant coffee powder with the hot water and set aside.

4.  In a bowl, add all the dry ingredients and mix until well combined.

5.  Add all the wet ingredients and whisk until well combined.

6.  Add the dissolved coffee powder and whisk until the batter is thick and smooth.

7.  Pour batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6-inch pan with a removable bottom. You can also use any suitable pan.

8.  Tap the pan gently a few times then top with walnuts (optional)

9.  Bake at the middle rack for 40 to 50 minutes or until a wooden skewer comes out clean. As this cake is thicker than my other 6-inch pan cake recipes, you may want to bake slightly longer to ensure that the center of the cake is cooked.

10.  Cool the cake then dust with powdered sweetener.

[Total Servings = 8]

NUTRITION INFO PER SERVING

Total Carb = 3.2 g

Dietary Fiber = 1.3 g

Net Carb = 1.9 g

Calories = 241

Total Fat = 23.7 g

Protein = 6.4 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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