Fluffy Keto Cake With Coconut Flour

Keto coconut flour fluffy cake, low carb wheat flour free, sugar free, gluten free, nut flour free, for ketogenic (keto) diet and diabetics! 

Keto / low carb

Fluffy Keto Cake With Coconut Flour

Coconut flour is a special ingredient and of course cannot be used like wheat flour. It is necessary to add enough liquids to avoid a dry result.

(More information about coconut flour can be found in the related blog post).

But with proper use we can have an excellent result and this cake recipe is the proof.

By experimenting with mixing different ingredients I finally managed to find a perfect combination and I am very happy to be able to share it with you.

This cake, except of being economical and extremely healthy, is fluffy, juicy, delicious, has very good macros and is ideal for those who avoid nuts. Enjoy!

Fluffy Keto Cake With Coconut Flour

Servings: 12

• Ingredients:

95 g / Coconut Flour

140 g / Natural sweetener (I use a mixture of crystalline erythritol with stevia)

10 g / Bamboo fiber flour

12 g / Gluten-free baking powder

1 / Pinch of salt

6 / Eggs (large) at room temperature

200 ml / Organic heavy cream or full fat coconut milk (dairy free version)

1 tsp / Homemade sugar free vanilla extract (see corresponding recipe on the blog) or lemon/orange zest

40 ml / Olive oil

• Instructions:

1 Preheat the oven to 170°C (fan mode) and prepare a cake pan (26 Ø cm with parchment paper).

2 Mix well all the dry ingredients in a bowl.

3 In another larger basin, beat the eggs with a mixer until frothy (at least 5 minutes).

4 Add the heavy cream, vanilla extract and olive oil as well as the mixture of dry ingredients to the eggs.

5 Beat on low speed just until the ingredients are combined.

6 Pour the mixture into the prepared baking pan and bake for about 35 minutes.

Baking time depends on the oven as well as the utensil to be used. For example, if the form or pan is smaller, it may take longer to bake the dessert. Check in the center with the toothpick method.

7 After baking, let the cake cool down before serving.

• Serve and enjoy!

Macros for 1 serving:

1. Protein: 5 g

2. Carbohydrates (net): 2.6 g

3. Fat: 12 g

4. Energy: 146 Kcal

Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.

You can share the link of this recipe but according to the current copyright law (N.2121/93) and terms of use of this website, the republishing of part or the whole text, photos or videos as well as the rest of the article of this recipe is prohibited without the written permission of the author. It is also prohibited to use the recipes for commercial or other reasons and to exploit them in any way, without the written permission of the author.