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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (5 3/4 tbsp)

Other flour options:-

1. Solely almond flour = 300 g (2 1/2 cups)

2. Solely coconut flour = 80 g (2/3 cup)

Baking Powder = 12 g (3 tsp)

Unsweetened cocoa powder = 30 g (4 tbsp)

Monk fruit = 100 g (1/2 cup) (This is mildly sweet so you can adjust according to your preferred level of sweetness. You can also use any other keto friendly sweetener.)

Salt = 3/4 to 1 tsp (I used 1 tsp as I like my butter cake to be salty enough but not overly salty. Of course, you can use 1/2 to 3/4 tsp if you prefer it to be less salty)

Chopped roasted walnuts = 120 g (1 cup) (I have gone all out with the walnuts as I love lots of crunch, but if you prefer, you can certainly reduce to 90 g or 3/4 cup)

WET INGREDIENTS

Melted unsalted butter (room temperature) = 280 g (1 1/4cups)

Whole large eggs (room temperature) = 5 (285 g)

Vanilla Extract = 5 ml (1 tsp)

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

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

3.  In a bowl, add all the dry ingredients (except the walnuts) and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined.

5.  Finally, add the chopped roasted walnuts but reserve some for the topping. Mix to combine.

6.  I used a 7 1/2-inch round pan with a removable bottom, greased and lined with parchment paper. You can also use any suitable baking pan.  Transfer the batter into the pan and spread evenly. Then top with the reserved walnuts and press gently to ensure they stick to the batter.

7.  Bake for 50 to 60 minutes or until a wooden skewer comes out clean.

8.  Cool on a wire rack. Preferably, rest the cake upside down for 15 minutes to prevent the oil from settling at the bottom.  

9. 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 up to 3 months.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 4.8 g

Dietary Fiber = 2.5 g

Net Carb = 2.3 g

Calories = 346

Total Fat = 33.3 g

Protein = 10.2 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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