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INGREDIENTS

Almond flour = 360 g / 3 cups (OR Coconut flour = 90 g / 3/4 cup)

Unsalted Butter (room temperature) = 225 g / 1 cup

Baking Powder = 8 g / 2 tsp

Salt = 3 g / 3/4 tsp (If you use salted butter, then you may omit the salt)

Eggs = 4 large

Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener. I recommend using erythritol or Monk fruit so that the cake has a nicer color. Allulose tends to caramelize too quickly causing over browning)

Vanilla Extract = 2 tsp

Shredded Cheddar Cheese = 120 g / 1.45 cup (I used a mix of half regular cheddar and half sharp cheddar. If you like a stronger cheese flavor, you can also use any stronger grated cheese. I actually tried putting extra cheese on the top about 30 g but after baking, the top is hard and crispy which is fine, but it was so hard to cut into the cake without messing it. Hence, I chose to omit the cheese topping for the video.)

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

2.  Preheat the oven to 340F or 170C.

3.  In a bowl, add the butter and sweetener. Beat at medium high speed with a handheld or stand mixer until light and fluffy.

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, salt, baking powder and whisk to combine. Switch to a spatula and mix thoroughly until thick and smooth.

7.  Add the shredded cheese and mix until well combined.

8.  Roughly line an 8-inch (or 20 cm) round pan with parchment paper for a rustic look. This also makes it easier to handle the grease. You can also use any other suitable pan but do not use too small and narrow pan as it will be more difficult to cook the cake properly.

9.  Scoop the batter into the pan and spread evenly.

10.  Bake for 40 to 50 minutes or until cooked. Test with a wooden skewer. If the top of the cake is browning too fast, cover with foil.

11. Let cool then remove the cake from the pan.

[Total Servings = 12]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 4.5 g

Dietary Fiber = 2.1 g

Net Carb = 2.4 g

Calories = 316

Total Fat = 29.5 g

Protein = 8.8 g

[Total Servings = 12]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 1.1 g

Dietary Fiber = 0.4 g

Net Carb = 0.7 g

Calories = 199

Total Fat = 20 g

Protein = 4.3 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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