If you enjoyed my flaxseed cakes so far, you'll love this as well especially if you are a coffee lover. This Coffee Flaxseed Cake is soft, moist and delicious. It's super easy to make and completely guilt free to enjoy. As flaxseed flavor is quite strong, you may want to increase the amount of coffee powder to get a stronger coffee flavor. You could also add some coffee extract for a boost in the coffee aroma.
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DRY INGREDIENTS
Ground golden flaxseeds = 240 g (2 cups) (Watch this video on how to grind the flaxseeds)
Baking powder = 12 g (3 tsp)
Baking Soda = 4 g (1 tsp)
Salt = 4 g (1 tsp)
Monk fruit or any keto friendly sweetener = 150 g (3/4 cup) (This amount is mild to moderately sweet. If you prefer sweeter, you can increase the amount of sweetener. You can also use any keto friendly sweetener.)
WET INGREDIENTS
Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including unsalted melted butter)
Whole eggs = 4 large (230 g)
Whipping or heavy cream = 210 ml (3/4 cup + 2 tbsp) (OR same amount of yogurt / sour cream. For a dairy free option, you can use the same amount of coconut cream. You can also replace the whipping cream with any keto friendly milk. However, due to the difference in consistency and content, you need to reduce the amount by 15% and increase the fat (i.e. the oil) by 70%. For e.g. if you are using unsweetened almond milk, the amount should be 180 ml, and oil should be 102 ml.)
COFFEE MIXTURE
Instant coffee powder = 20 g (4 tbsp) (Note: This amount is quite mild due to the strong flavor of flaxseeds, so I made another loaf after this video was published and increased the amount of instant coffee powder to 40 g (8 tbsp) and I also increased the monk fruit to 180 g. The coffee flavor was much better, and it was moderately sweet so you can go between 150 to 200 g of sweetener depending on your preference. Of course, the cake was slightly darker and taste a bit more bitter which is normal for coffee. Alternatively, you can add a bit of coffee extract to boost the coffee flavor.)
Espresso powder = 1 tsp (optional)
Hot water = 30 ml (2 tbsp)
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 340 F or 170 C.
3. Mix all the ingredients for the coffee mixture and stir until dissolved. If using espresso powder, you need to strain the mixture. Set aside.
4. In a bowl, add all the dry ingredients and mix until well combined.
5. Add all the wet ingredients including the coffee mixture and whisk until well combined. The batter is moderately thick.
6. Transfer the batter into an 8x4-inch loaf pan, greased and lined with parchment paper.
7. Top with some lightly toasted and chopped walnuts or any nuts of your choice (optional).
8. Bake for 50 to 60 mins or until a wooden skewer comes out clean.
9. Cool the cake on a wire rack, then slice according to your desired thickness.
10. It is best to enjoy this cake fresh.
11. This cake can be refrigerated for up to a week or freeze for up to 3 months.
[Total Servings = 16]
NUTRITION INFO PER SERVING (without topping)
Total Carb = 4.5 g
Dietary Fiber 4.1 g
Net Carb - 0.4 g
Calories = 195
Total Fat = 16.7 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
