If you love Earl Grey Tea, you will definitely love this Keto Earl Grey Cake made naturally with the infused tea and powder. This flavor and the idea of using the infused tea and powder was inspired by my friend, Edward Yip which made the cake so flavorful. The cake recipe is adapted from my Keto Coffee Cake.

I love basic cakes without any cream and this is another addition to the album. However, if you like to have frosting, I would suggest you make an earl grey buttercream using a combination of the infused tea and powder. This Keto Earl Grey Cake is so soft, moist, flavorful and delicious till the last bite. As always, it’s super easy to make without any electrical tools required and minimal cleaning.

The recipe can be viewed and printed at this link;

[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.9 g
Dietary Fiber = 0.4 g
Net Carb = 1.5 g
Calories = 148
Total Fat = 15 g
Protein = 2.7 g

[ Total Servings = 8 ]
Per Serving ;
Total Carb = 4.4 g
Dietary Fiber = 1.6 g
Net Carb = 2.8 g
Calories = 225
Total Fat = 21.9 g
Protein = 5.6 g

I used Dilmah Earl Grey Tea which comes in a box of 20 bags with 40 g net weight or 1.41 oz. Hence, 1 tea bag = 0.5 g
Earl Grey Tea = 3 bags
Boiling Water = 50 ml / 10 tsp
(Note: Cut off the labels and put the bags into a cup. Add the boiling water, cover and steep for 3 to 5 minutes. Then measure out 30 ml / 6 tsp of the steeped tea. Set aside.

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.)
A pinch of salt
Earl Grey Tea Powder = 1 to 2 bags (Remove the powder from the tea bags. In the video, I used 1 1/2 bags of the powder and the flavor is just nice. But if you prefer it stronger, you can add up to 2 tea bags of powder)

Whipping Cream = 160 ml / 2/3 cup (You can also use coconut cream, yogurt or sour cream)
Eggs = 3 large whole eggs
Coconut oil = 60 ml / 1/4 cup (You can also use melted butter or olive oil)
Earl Grey Tea = 30 ml / 6 tsp

1. Preheat the oven to 325 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In another bowl, add all the dry ingredients and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until the batter is thick and smooth.
6. Pour the batter into 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.
7. Bake at the middle rack for 40 mins or until a wooden skewer comes out clean.
8. Cool completely on a wire rack.
9. Dust with powdered sweetener (optional).
10. 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 week.

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