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DRY INGREDIENTS

Coconut flour = 15 g (2 tbsp) (OR Almond flour = 60 g (1/2 cups)

Baking powder = 1/2 tsp

Baking soda = 1/8 tsp

Monk fruit = 25 g (2 tbsp) (OR any keto friendly sweetener)

Salt = 1/8 tsp

WET INGREDIENTS

Coconut oil = 30 ml (2 tbsp) (OR any keto friendly oil including melted unsalted butter)

Whole eggs (Room Temperature) = 1 large (58 g)

Vanilla Extract = 1/8 tsp

COFFEE MIXTURE

Instant coffee powder = 5 g (1 tbsp) (For a stronger flavor, you can add a bit more coffee powder but bear in the mind, the cake will be more bitter, and you may have to add more sweetener)

Unsweetened almond milk = 45 ml (3 tbsp) (OR any keto friendly milk)

COFFEE WHIPPED CREAM

Cold whipping / heavy cream = 60 g (1/4 cup)

Allulose powdered sweetener = 15 g (2 tbsp) (OR any keto friendly powdered sweetener)

Instant coffee powder = 1 tsp

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

2.  Warm up the milk in the microwave or on the stove top until it's hot enough to melt the coffee powder. Then add the instant coffee powder and stir until dissolved. Set aside.

3.  In a small bowl, add all the dry ingredients and mix to combine.

4.  Add all the wet ingredients including the coffee mixture and mix until well combined. The batter is smooth and moderately thick.

5.  Grease and line a 5-inch square glass baking dish with parchment paper. You can also use a mug, cup, ramekin etc. In the video, I made another batch and used a cup of 200 g capacity with 4-inch diameter. I find that this cup portion is quite big, so I suggest you make into 2 portions with a smaller cup.

6. Microwave for 90 minutes and if insufficient, microwave for another 20 to 30 seconds. It is done when the top feels firm.

7.  Meanwhile, make the frosting. It is best to freeze the beater and bowl for about 15 to 30 minutes before using. Then add the cream, powdered sweetener and coffee powder into the bowl. I added an extra bowl with ice cubes at the bottom as the weather here is extremely hot, but this is optional. Beat with a handheld mixer at high speed until the texture is smooth, creamy and firm. Chill in the fridge until needed.

8.  Once the cake is cooled completely, spoon the coffee cream onto the top of the cake and spread evenly. I drizzled some melted chocolate over the cream. If you wish to do the same, just melt about 20 g unsweetened dark chocolate in the microwave and drizzle with a spoon. Then I topped with some chopped roasted pecans.

COCONUT FLOUR VERSION

[Total Servings = 4]

NUTRITION INFO PER SERVING (EXCLUDING FROSTING & TOPPING)

Total Carb = 0.6 g

Dietary Fiber = 0.2 g

Net Carb = 0.4 g

Calories = 106

Total Fat = 10.2 g

Protein = 3.3 g

ALMOND FLOUR VERSION

[Total Servings = 4]

NUTRITION INFO PER SERVING (EXCLUDING FROSTING & TOPPING)

Total Carb = 2.4 g

Dietary Fiber = 1.1 g

Net Carb = 1.3 g

Calories = 164

Total Fat = 14.8 g

Protein = 5.3 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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