So far, I have published 3 videos on Keto Butter Cake using almond flour, coconut flour and a combo of almond and coconut flour. Due to a project that I am working on, I had to simplify the process for making these cakes so I came out with this short cut method. It is super easy without any tools and taste just as good as the traditional method of creaming the butter and sweetener first.
Then I tried it with the chocolate version and it turned out so well too. This Keto Chocolate Butter Cake is buttery, soft, moist and delicious. And most importantly, it’s super easy to make. I will be using this same short cut method to make the marble version and lemon butter cake later on so stay tuned for it.
KETO CHOCOLATE BUTTER CAKE
So far, I have published 3 videos on Keto Butter Cake using almond flour, coconut flour and a combo of almond and coconut flour. Due to a project that I am working on, I had to simplify the process for making these cakes so I came out with this short cut method. It is super easy without any tools and taste just as good as the traditional method of creaming the butter and sweetener first. Then I tried it with the chocolate version and it turned out so well too. This Keto Chocolate Butter Cake is buttery, soft, moist and delicious. And most importantly, it's super easy to make. I will be using this same short cut method to make the marble version and lemon butter cake later on so stay tuned for it.
Ingredients
- 150 g Almond flour
- 40 g Coconut flour
- 30 g Unsweetened cocoa powder (sieved)
- 12 g Baking Powder
- 100 g Lakanto
WET INGREDIENTS
- 280 g Unsalted Melted Butter
- 5 large Whole eggs
- 1 tsp Vanilla Extract
Instructions
- Preheat the oven to 350 F or 180 C.
- In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
- In a separate bowl, add all the dry ingredients and mix until well combined.
- Add the wet into the dry ingredients and whisk until well combined. The batter is thick and smooth.
- Pour the batter into an 8 x 2 inch square pan lined with parchment paper and spread evenly. I find that using a square pan shortens the baking time so the cake will be more moist and also prevent the crust from hardening. So instead of the usual 50 to 60 minutes baking time, this took only 35 minutes. I set the digital timer at 15 mins then cover the top with foil for the next 15 mins and finally remove the foil and bake for another 5 minutes and it's done. Of course, you can use a loaf pan, round or any suitable pan. However, the baking time will depend on what type of pan you use and how thick is the batter. Always test with a wooden skewer for doneness.
- Once ready, cool for a while then remove the parchment paper. As an option, you can rest the cake upside down for 15 minutes as this will help to prevent the butter from settling at the bottom. Then turn over and slice accordingly. I cut the cake into 16 squares but you can choose to cut them bigger or smaller.
- The cake can be served warm. To reheat, just microwave for 30 seconds for a warm, soft and fluffy texture.
- The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.
Video
Nutrition
Calories: 188kcalCarbohydrates: 2.7gProtein: 3.6gFat: 18.8gFiber: 1.4g
Tried this recipe?Let us know how it was!
