This keto coconut flour cake is great for birthdays, family celebrations and any day when only a proper low carb cake will do! It”s a vanilla flavoured sponge cake with a light and airy crumb, topped with a sweet sugar free icing.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Course
Dessert
Cuisine
British
Servings
12
Calories
124 kcal
INGREDIENTS
1x
2x
3x
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1/2 cup / 114g butter melted and cooled
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2 tsp vanilla extract
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2 tbsp almond milk unsweetened
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1/2 cup / 60g coconut flour
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2/3 cup / 107g powdered sweetener (So Nourished)
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1 1/2 tsp baking powder
Sugar Free Vanilla Icing (optional)
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1/3 cup / 50g powdered sweetener
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4 tbsp double cream (heavy cream) or 2 tbsp almond milk
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1/2 tsp vanilla extract
INSTRUCTIONS
Line a 18 cm / 7 inch springform pan with parchment paper and grease the sides with butter. Preheat the oven to 180 C / 350 F.
Mix together the sifted coconut flour and baking powder and add to the egg yolk mix. Blend until combined.
Pour the batter into the springform and bake for about 40 minutes or until a skewer inserted comes out clean. Check the cake after 20 minutes to make sure it does not over-brown. If necessary, place aluminium foil over the top to avoid burning.
Icing
For the optional icing, mix together the ingredients, adding more cream/milk or more sweetener as necessary until it is spreadable. Pour over the top of the fully cooled cake and spread around the sides. Let the icing set before cutting.
NET CARBS: 0.8g net carbs per slice. Makes 12 servings.
If you add the frosting, the net carbs increase to 0.9g, calories are 148 and fat increases to 13.4g.
Let cool fully before cutting or decorating.
I used a 18cm / 7 inch springform. If you use a larger (20cm) springform pan, the cake will be slightly flatter. You may also need to decrease the oven time to 30 minutes in total.
NUTRITION
Calories: 124kcal
Protein: 4.1g
Fat: 10.8g
Fiber: 0.9g
Sugar: 0.4g