DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (5 3/4 tbsp)

Other Options;

1.  Almond flour only = 300 g (2 1/2 cups)

2.  Coconut flour only = 75 g (2/3 cup)

Baking Powder = 10 g (2 1/2 tsp)

Baking Soda = 2 g (1/2 tsp)

Monk fruit = 100 g (1/2 cup) (This is moderately sweet. For a mildly sweet level, you can reduce to 80 g / 6 1/2 tbsp. You can also use any keto friendly sweetener.)

Salt = 4 g (1 tsp)

WET INGREDIENTS

Eggs = 3 whole large eggs (173 g)

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil including unsalted melted butter)

Heavy or Whipping Cream = 180 ml (3/4 cup) (OR Yogurt or Sour Cream. For dairy free option, you can use Coconut Cream)

Vanilla extract = 1 tsp

COFFEE MIXTURE

Instant Coffee Powder = 20 g (4 tbsp) (If you prefer a stronger coffee flavor, you can increase the amount of instant coffee powder, but you may also need to increase the sweetener otherwise, it will be quite bitter.)

Espresso Powder = 1 tsp (This is totally optional. I added it as I have some espresso powder sitting in my pantry)

Hot Water = 30 ml (2 tbsp)

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TOPPING

Lightly roasted chopped Walnuts = 60 g (1/2 cup)

DIRECTIONS

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

2.  Preheat the oven at 340F OR 170C.

3.  Add all the ingredients for coffee mixture into a cup and stir until dissolved. 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 (strain the coffee mixture only if you are using espresso powder) and whisk until well combined. The batter is quite thick.

6.  In the video, I used a 9x5 inch silicone loaf pan. This silicone pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use an 8x4 inch loaf pan.

7.  Transfer the batter into the pan.

8.  Spread the top evenly.

9.  Top with the chopped walnuts then gently press down the walnuts to ensure that they will stick to the cake.

10.  Bake for 50 to 60 minutes or until a wooden skewer comes out clean. I always prefer to bake at a lower rack so that the cake does not brown too quickly. However, if you do not have levels of rack then just bake at the usual rack.

11. Cool the cake a bit before slicing.

12. The cake can be kept at room temperature for a few days provided if 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 Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 2.4 g

Dietary Fiber = 1.0 g

Net Carb = 1.4 g

Calories = 137

Total Fat = 13.1 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

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