Coffee Cake (Oat Fiber Flaxseed)
The combination of oat fiber powder and finely ground golden flaxseed is the best combo for a super low carb recipe with great texture and taste. Ever since I developed this combo, I have used it for keto bread, tortilla wrap, pizza, fried donuts and most recently, I have used it for keto vanilla cake. If you are a coffee lover, you can enjoy this new keto coffee cake totally guiltfree as it has zero net carb per serving. And it is soft, moist, delicious and incredibly easy to make.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients including the coffee mixture and mix until well combined. The batter is a bit watery, which is normal.
5. In the video, I used a 6-inch round pan, lightly greased and lined with parchment paper. This is a small cake, but you can increase the recipe easily. Transfer the batter into the pan.
6. Bake for 30 to 35 minutes or until a wooden skewer comes out clean.
7. Cool cake completely.
8. Dust with powdered sweetener (optional).
9. This cake can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.
[Total Serving = 8]
NUTRITION INFO PER SERVING
Total Carb = 2.7 g
Dietary Fiber = 2.6 g
Net Carb = 0.1 g
Calories = 103
Total Fat = 9.8 g
Protein = 3.2 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
