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DRY INGREDIENTS

Coconut flour = 120 g / 1 cup

Other flour options

1. Solely almond flour = 480 g / 4 cups)

2. Combo of almond flour = 240 g / 2 cups + Coconut flour = 60 g / 1/2 cup)

Baking powder = 12 g / 3 tsp

Baking soda = 4 g / 1 tsp (This amount did not produce any unpleasant taste as it is masked by the coconut flour and vanilla extract. However, if you are highly sensitive to baking soda taste, you can reduce to 1/2 tsp. The addition of baking soda does make the cake a lot softer, but you can omit it if you wish.)

Salt = 1/2 tsp

Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener. This is a reduced amount to balance with the sweetness from the frosting. If you are not doing the frosting, you need to increase the sweetener between 80 to 120 g depending on your preference.)

WET INGREDIENTS

Whole Eggs = 6 large (345 g)

Whipping Cream = 380 ml / 1 1/2 cups + 1 tbsp (OR Yogurt/Sour/Coconut Cream)

Unsalted Melted Butter = 120 g / 1/2 cup (OR any keto friendly oil)

Vanilla Extract = 15 ml / 1 tbsp

INGREDIENTS FOR FROSTING

Unsalted Butter (softened) = 113 g / 1/2 cup

Cream Cheese (softened) = 225 g / 8 oz / 1 cup

Powdered sweetener = 120 g / 1 cup (This is on the sweet side so if you prefer less sweet, please reduce the amount to between 80 to 100 g. I used Allulose so that it won't taste grainy when chilled but you can use any keto friendly powdered sweetener)

Salt = 1/8 tsp

Vanilla extract = 10 ml / 2 tsp

Roasted chopped pecans = 125 g / 1 cup (You can replace with other nuts of your choice. You can also reduce the amount of nuts.)

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

2. Preheat the oven at 350F or 180C.

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 thick and smooth.

5. In the video, I used a 9x13 inch pan lined with parchment paper. You can also use any suitable pan. Transfer the batter into the pan and spread evenly.

6. Bake at the middle rack for about 20 minutes or until a toothpick comes out clean.

7. Meanwhile, make the frosting.

8. Mix the softened cream cheese with a spatula until creamy. Add the softened butter and mix until creamy. Add the powdered sweetener, salt, vanilla extract and mix until smooth and creamy. Chill in the fridge until the cake is completely cooled.

9.  Once the cake is completely cooled, spoon the cream onto the surface of the cake. Spread evenly. Top with the chopped roasted pecans and press down slightly so that they stick to the cream.

10. Cut into 24 servings.

11. The cake can be kept in the fridge for up to a week.

[Total servings = 24]

NUTRITION INFO PER SERVING

Total carb = 1.9 g

Dietary fiber = 0.7 g

Net carb = 1.2 g

Calories = 205

Total fat = 21.2 g

Protein = 3.1 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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