Chocolate Butter Cake - Gd Sunflower Seeds (Short Cut Version)
This chocolate butter cake uses ground sunflower seeds, and it turned out so well - moister than the almond and coconut flour version. It has a tiny bit of crunch from the chunks of the seeds, and it is delicious. The taste of the sunflower seeds is very mild due to the chocolate flavor that masked it and I also intentionally added 2 tsp of vanilla extract instead of the usual 1 tsp. Sunflower seeds makes such a great alternative to keto bread, cookies and cakes (see playlist). And it is cheaper and healthier. The most important part is that this cake is super easy to make using the same short cut method.
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 wet ingredients and whisk until well combined. Set aside.
4. In a separate bowl, add all the dry ingredients and mix until well combined.
5. Add the wet into the dry ingredients and whisk until well combined. The batter is thick and smooth. Of course, home ground seeds or nuts will not be as smooth as the commercial ones where the fat has been squeezed out to be sold separately then the leftover cake is ground into flour. Hence, with the fats intact, we are unable to grind the seeds or nuts until very fine as it will turn into a paste or butter. That is why the texture looks a little coarser than the almond and coconut flour version, but it tastes just as good, is cheaper and healthier too.
6. Pour the batter into an 8 x 8-inch square pan lined with parchment paper and spread evenly. Of course, you can use a loaf pan, round or any suitable pan. However, the baking time will depend on what type of pan you use and how thick is the batter. Always test with a wooden skewer for doneness.
7. Once ready, cool for a while then remove the parchment paper. As an option, you can rest the cake upside down for 15 minutes as this will help to prevent the butter from settling at the bottom. Then turn over and slice accordingly. I cut the cake into 16 squares, but you can choose to cut them bigger or smaller.
8. The cake can be served warm. To reheat, just microwave for 30 seconds for a warm, soft and fluffy texture.
9. 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 for up to a week or freeze for months.
[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.7 g
Dietary Fiber = 1.4 g
Net Carb = 1.3 g
Calories = 188
Total Fat = 19.2 g
Protein = 3.9 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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