Easy Eggless Keto Cake Recipe
Are you looking for a delicious and easy keto cake recipe that’s also eggless? If you love the flavor of traditional cakes but want to keep your carb count low, then this eggless keto cake is just for you!
Keto cakes are one of the most popular recipes for those following a low-carb lifestyle. They’re light, fluffy, and full of flavor. Plus, they’re made without eggs, so they’re perfect for those who are allergic or have dietary restrictions. Plus, they’re quick and easy to make and require minimal ingredients.
This eggless keto cake recipe is made with almond flour, coconut flour, and a few other ingredients. It’s moist, flavorful, and sure to be a hit with the whole family. It also stores well in the refrigerator for up to five days, so you can always have a delicious dessert on hand.
Ingredients:
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup granulated sugar substitute
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/2 cup full-fat coconut milk
- 2 teaspoons vanilla extract
For the topping:
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar substitute
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Instructions:
1. Preheat the oven to 350°F. Grease an 8-inch round cake pan with butter or coconut oil.
2. In a large bowl, combine the almond flour, coconut flour, sugar substitute, baking powder, baking soda, and salt. Mix until evenly combined.
3. In a separate bowl, whisk together the melted butter, coconut milk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until everything is evenly combined.
4. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Once the cake has finished baking, let it cool completely before topping.
6. To make the topping, combine the heavy cream, sugar substitute, vanilla extract, and cream of tartar in a medium bowl. Using a hand mixer, beat the ingredients until stiff peaks form.
7. Spread the topping over the cooled cake, then slice and serve.
Nutrition:
Serving size: 1 slice (1/8 of cake). Calories: 156; Total fat: 14.2g; Saturated fat: 8.2g; Cholesterol: 22.8mg; Sodium: 144.4mg; Carbohydrates: 4.7g; Fiber: 2.7g; Sugar: 0.5g; Protein: 4.3g.
This eggless keto cake is a great way to satisfy your sweet tooth without all the carbs. It’s light and fluffy, full of flavor, and requires minimal ingredients. Plus, it stores well in the refrigerator for up to five days, so you always have a delicious dessert on hand. Give this recipe a try and you’ll soon discover why it’s become one of the most popular keto cakes around!
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