Butter Cake
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1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. In a bowl, beat the butter and sweetener at medium to high speed until light and fluffy. Scrape the sides intermittently.
4. Add the eggs one at a time and whisk to combine.
5. Add the vanilla extract and whisk to combine.
6. Add the flour, baking powder, salt and whisk at low speed to combine. The batter should be smooth and thick.
7. Scoop the batter into an 8x4" loaf pan lined with parchment paper. Spread evenly.
8. Bake for 40 mins for the coconut flour version and 55 mins for the almond flour version as the loaf is bigger. It is done when a wooden skewer comes out clean.
9. If the top is browning too fast, cover with foil.
10. Once the cake is done, rest it upside down for 15 minutes. This is to prevent the butter from settling at the bottom. After resting, turnover and slice the cake accordingly.
11. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate otherwise, it is better to refrigerate earlier. The cake can be eaten chilled, and it actually taste good. It can also be reheated for 30 seconds in the microwave.
12. The cake can be refrigerated for up to a week and frozen for months.
[Total Servings = 15]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total Carb = 0.8 g
Dietary Fiber = 0.3 g
Net Carb = 0.5 g
Calories = 128
Total Fat = 13.5 g
Protein = 1.7 g
[Total Servings = 15]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 4.6 g
Dietary Fiber = 2.1 g
Net Carb = 2.5 g
Calories = 238
Total Fat = 23.2 g
Protein = 5.9 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
