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DRY INGREDIENTS

Coconut flour = 40 g / 1/3 cup (OR Almond flour = 160 g / 1.3 cups)

Ground Black Sesame Seed = 40 g / 1/3 cup (You can use self-ground or pre ground black sesame seeds)

Baking Powder = 12 g / 3 tsp

Monk fruit = 50 g / 1/4 cup (OR any other keto friendly sweetener)

Salt = 1/4 to 1/2 tsp

WET INGREDIENTS

Whipping Cream = 200 ml / 2/3 cup + 2 1/2 tbsp (OR coconut cream, yogurt or sour cream.)

Eggs = 3 large whole eggs

Coconut oil = 60 ml / 1/4 cup (OR melted butter / olive oil)

FOR NON-DAIRY OPTION

1.  You can replace the whipping cream with the same amount of coconut cream.

2.  You can also replace the whipping cream with 170 ml of unsweetened Pea or Almond Milk, but the coconut or olive oil needs to be increased from 60 ml to 100 ml.

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

2.  Preheat the oven to 340 F or 170 C.

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

4.  Add all the wet ingredients and whisk until well combined. The batter is thick and smooth.

5.  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 springform pan or any suitable pan. This cake is quite small so you can easily increase the recipe.

6.  Bake at the middle rack for 40 to 50 minutes or until a wooden skewer comes out clean.

7.  Cool completely on a wire rack then dust with powdered sweetener (optional).

[Total Servings = 8]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 2.2 g

Dietary Fiber = 1.0 g

Net Carb = 1.2 g

Calories = 192

Total Fat = 19.2 g

Protein = 4 g

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 4.6 g

Dietary Fiber = 2.1 g

Net Carb = 2.5 g

Calories = 269

Total Fat = 25.4 g

Protein = 6.7 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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