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NOTE:

1.  All ingredients at room temperature.

2.  For best results, weigh the ingredients.

DRY INGREDIENTS

Coconut flour = 120 g (1 cup)

Baking powder = 12 g (3 tsp)

Baking soda = 1/2 to 1 tsp

Monk fruit = 120 g (1 cup) (OR any keto friendly sweetener)

Salt = 1/4 to 1/2 tsp

Other flour options;

1.  Almond flour = 480 g (4 cups)

2.  Combo = 240 g (2 cups) Almond flour + 60 g (1/2 cup) Coconut flour (Note: All other ingredients remain the same)

WET INGREDIENTS

Whole eggs = 5 large (290 g)

Unsalted melted butter = 80 ml (1/3 cup) (OR any keto friendly oil)

Whipping/Heavy Cream = 320 ml (1 1/3 cups) (OR Yogurt/Sour/Coconut Cream)

White vinegar = 1 to 2 tsp (This is to activate the baking soda)

Vanilla extract = 3 tsp

BATTER PORTIONS

1.  Original portion = 1/2

2.  Chocolate portion = 1/4 (Add 15 g or 1 tbsp unsweetened cocoa powder + 60 ml room temperature water. Mix well then set aside)

3.  Red portion = 1/4 (Add 2 to 3 tsp red food coloring + 2 tsp unsweetened cocoa powder + 30 ml or 2 tbsp whipping/heavy/yogurt/sour/coconut cream. The cocoa powder and cream help to make the color look more like maroon instead of bright red. Mix well then set aside)

SNOW DECORATIONS

1.  Some powdered sweeteners to create the snow effect. I used Allulose but you can use any keto friendly powdered sweetener.

2.  Some Christmas miniature figurines and toppers for cake decoration (see links to purchase above).

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

2.  Preheat the oven at 340 F or 170 C.

3.  In a big bowl, add all the dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is quite thick.

5.  Divide the batter into 3 portions; 1/2 portion original, 1/4 portion chocolate, 1/4 portion red/maroon which helps to make the marbling look more festive. However, if you prefer, you can omit the red coloring and just stick to original and chocolate.

6.  In the video, I used a 7-inch round pan lined with parchment paper.

7.  Place 2 spoons of the original batter into the middle of the pan, followed by 1 spoon of chocolate batter and 1 spoon of red batter. Continue the process until all the batter is used up.

8.  As the batter is quite thick, it would not spread so easily so just tap and shake the pan intermittently to spread the batter. If you wish to have a smooth surface, just spread evenly with a spatula. Otherwise, just leave as it is and the uneven top after baking actually makes a natural rocky surface for the snow.

9.  Bake for 50 to 60 minutes or until a wooden skewer comes out clean.

10.  Cool completely.

11. Dust the top of the cake generously with powdered sweetener to create a snow effect. Then decorate with the Christmas miniature figurines and toppers. Finish off by dusting with more powdered sweetener for more snow.

12. The 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 servings = 12]

NUTRITION INFO PER SERVING

Total carb = 2.7 g

Dietary fiber = 1.1 g

Net carb = 1.6 g

Calories = 170

Total fat = 16.8 g

Protein = 3.5 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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