INGREDIENTS FOR CAKE

Coconut flour = 30 g / 1/4 cup (OR Almond flour = 90 g / 3/4 cup)

Whole eggs = 3 large

Monk fruit = 50 g / 1/4 cup (or any keto friendly sweetener)

Coconut or olive oil = 30 g / 2 tbsp.

White vinegar = 1 tsp (this helps to remove the eggy taste)

Vanilla extract = 1 to 2 tsp

Garnishing = Handful of strawberries and blueberries (optional)

INGREDIENTS FOR WHIPPED CREAM ICING

Heavy or whipping cream = 360 g / 1 1/2 cups

Powdered sweetener = 30 g / 4 tbsp.

Lemon juice = 1/2 to 1 lemon

Lemon zest = 1 lemon

(Note = Beat cream until fluffy then add powdered sugar, lemon juice and zest and beat for a little while more. Refrigerate if not using immediately.)

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

2. Preheat the oven to 320F or 160C.

3. Prepare a 6 inch or 15 cm spring form pan or solid base pan. Line with parchment paper at the bottom of pan. It's not necessary to grease the sides of pan or line with parchment paper as this will provide a better grip for the cake to rise.

4. In a bowl, beat the eggs, sweetener, vinegar and vanilla extract with a handheld or stand mixer at medium speed for about 5 to 6 mins or until it reaches a ribbon consistency i.e. you can draw lines with the batter (as shown in the video). The volume will be tripled. Do not over beat the eggs until stiff peaks as this will cause the cake to collapse during baking.

5. Add the coconut flour gradually and fold gently until combined. The folding process is like scooping up something gently. Do not stir or mix as this will deflate the batter.

6. In a separate small bowl, add a little bit of the batter to the coconut oil and mix until well combined. Then add back into the batter and fold until combined.

7. Pour batter into the pan. Gently shake the sides a little and tap the pan a few times to remove air bubbles.

8. Bake for about 30 mins or until a skewer comes out clean.

9. Cool for 15 mins then remove cake and paper from the pan.

10. If using whipped cream icing, spread on top of cake and top with berries of your choice.

[Total servings = 8]

NUTRITION INFO PER SERVING

Total carb = 1.8 g

Dietary fiber = 0.2 g

Net carb = 1.6 g

Calories = 187

Total fat = 19.1 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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