Some of you requested for a coffee flavored cake so, here it is. It’s a simple and basic keto coffee cake which you can whip up easily and it will surely satisfy any coffee lovers. I have provided options for both coconut and almond flour. In fact, you can even make it with ground sunflower seeds, following the almond flour ratio. The only difference is that the coconut flour option will yield a slightly lesser volume.
When I was baking this cake, the whole house was perfumed with a wonderful coffee aroma. I have actually added more coffee powder than usual but you could up it for an even stronger coffee flavor. And I have provided an option for you to create a double coffee haven with the coffee buttercream frosting.
The recipe can be viewed and printed at this link;
COCONUT FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.2 g
Dietary Fiber = 0.4 g
Net Carb = 0.8 g
Calories = 90
Total Fat = 8.6 g
Protein = 2.3 g
ALMOND FLOUR VERSION
[ Total Servings = 8 ]
Per Serving ;
Total Carb = 4.9 g
Dietary Fiber = 2.2 g
Net Carb = 2.7 g
Calories = 206
Total Fat = 18 g
Protein = 6.4 g
Instant Coffee Powder = 20 g / 4 tbsp (This amount creates a moderate coffee flavor. If you prefer a stronger coffee flavor, you can add another 1 to 2 tbsp but bear in mind that the taste will be more bitter so you may need to increase the sweetener).
Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Lakanto = 70 g / 5 tbsp (OR any keto friendly sweetener. If you are topping the cake with the coffee buttercream, the sweetener should be reduced to around 40 to 50 g in order to balance out with the sweetness from the buttercream)
A pinch of salt
Whipping Cream = 160 g / 2/3 cup (You can also use coconut cream, yogurt or sour cream)
Eggs = 3 large whole eggs
Melted Butter = 60 ml / 1/4 cup (You can also use coconut or olive oil)
1. Preheat the oven to 325 F or 170 C.
2. Dissolve the instant coffee powder with 30 ml / 2 tbsp of hot water then set aside.
3. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
4. In another bowl, add all the dry ingredients and mix until well combined.
5. Add the wet ingredients into the dry ingredients and whisk until well combined.
6. Add the coffee mixture and whisk until well combined. The batter is smooth and moderately thick.
7. Pour the batter in 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 spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.
8. Bake at the middle rack for 30 to 40 mins or until cooked.
9. Cool completely on a wire rack.
10. Dust with powdered sweetener (optional).
11. The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it’s best to refrigerate earlier up to 1 to 2 weeks.
If you would like to top the cake with Coffee Buttercream, here’s the recipe;
Unsalted Butter (softened) = 76 g / 1/3 cup
Powdered Sweetener = 90 g / 7 tbsp
Whipping Cream = 20 ml / 1 1/2 tbsp
Salt = 1/4 tsp
Instant Coffee Powder = 15 g / 3 tbsp (Dissolve with 15 ml / 1 tbsp hot water)
1. In a bowl, add the butter and powdered sweetener. Use a hand held mixer to whisk until creamy and pale in color. You can also whisk it manually.
2. Add the rest of the ingredients and whisk again until smooth and creamy.
3. Chill while waiting for the cake to cook and cool completely.
4. Spread the frosting evenly on top of the cake.
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