Keto Coconut Flour Cake (Vanilla)
User Reviews
4.9
Keto Coconut Flour Cake (Vanilla)
Description
The Keto Coconut Flour Cake relies on carefully prepared egg whites beaten to stiffness to provide lift and lightness to the dense coconut flour base. After creaming the egg yolks with sweetener, butter, and almond milk, sifted coconut flour and baking powder are incorporated to form the batter. Folding in the fluffy egg whites preserves airiness, preventing the cake from becoming too dense. Baked in a lined springform pan at 180°C, the cake develops a tender crumb with a slightly golden top. The optional sugar-free vanilla icing complements it with a lightly sweet, creamy finish.
To serve, allow the cake to cool fully to maintain its structure when slicing. The recipe yields 12 servings and provides a dessert or snack alternative compatible with ketogenic dietary approaches. Watch the cake during baking to prevent over-browning and cover with foil if necessary.
Net carbs per slice are below 1 gram, and adding the frosting marginally increases carbs and fat content. Using a slightly larger pan will yield a thinner cake and reduced baking time.
Ingredients
- 6 egg large, separated, room temperature
- ½ cup / 114g butter melted and cooled
- 2 teaspoon vanilla extract
- 2 tbsp almond milk unsweetened
- ½ cup / 60g coconut flour
- ⅔ cup / 107g powdered sweetener
- 1 ½ teaspoon baking powder
Sugar Free Vanilla Icing (optional)
- ⅓ cup / 50g powdered sweetener
- 4 tablespoon heavy cream or 2 tablespoon almond milk, aka double cream
- ½ teaspoon 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.
- Separate the eggs and beat the egg whites until stiff, about 3 minutes. Take your time with this - it creates sturdier air bubbles which ensures your batter stays fluffy and the cake does not collapse.
- In a separate bowl, cream the egg yolks, vanilla extract and sweetener until pale and frothy. Add the melted, cooled butter and almond milk and beat.
- Mix together the sifted coconut flour and baking powder and add to the egg yolk mix. Blend until combined.
- Last, fold in the egg whites in batches using a spatula. Carefully stir and fold until well-combined, ensuring you’re keeping the air bubbles intact.
- 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.
Notes
- Beat egg whites thoroughly to stiff peaks to ensure a light, fluffy cake texture.
- Cool the cake completely before cutting or frosting to maintain the shape and texture.
- If using a larger springform pan, reduce baking time and expect a thinner cake.
- The optional sugar-free icing slightly increases net carbs and calories per slice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Calories | 124kcal | 6% |
| Total Carbohydrates | 1.7g | 1% |
| Protein | 4.1g | 8% |
| Fat | 10.8g | 17% |
| Saturated Fat | 6.3g | 32% |
| Fiber | 0.9g | 4% |
| Sugar | 0.4g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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