About
This keto take on a classic coffee and walnut cake replaces flour with ground almonds for a light and fluffy texture.
Perfect for week night treat or alongside your afternoon cuppa, this is a cake the whole family will enjoy.
Although the sweetener of choice for the recipe is xylitol, this can be subbed like for like with erythritol.
Ingredients
- 3 medium egg
- 2 cup finely ground almond meal flour by bob's red mill
- 2 teaspoon lemon juice raw
- 1 ½ teaspoon baking soda
- 1.4 cup butter
- 1.4 cup xylitol sweetener
- 1 tablespoon coffee instant regular powder
- 2 tsp dry coffee instant regular powder
- 1 teaspoon vanilla extract
- ½ cup, chopped walnuts
- ¼ cup beverages almond milk unsweetened shelf stable
- 1 tablespoon beverages almond milk unsweetened shelf stable
Instructions
- Add the ground almonds and baking soda to a mixing bowl and stir well to combine. Reserve to one side.
- Warm ¼ cup of almond milk and stir in 1 tablespoon of coffee. Reserve to one side to cool completely.
- Add 1 cup of butter and 1 cup of xylitol to a large mixing bowl and beat well until smooth and creamy.
- Preheat the oven to 340 degrees Fahrenheit and lightly grease 2 x 15cm loose bottomed cake tins.
- Beat the eggs in to the butter mixture one at a time until smooth.
- Add the vanilla extract, lemon juice and cooled coffee to the mixture and gently stir through.
- Fold the dry ingredients a little at a time into the wet batter, mixing gently until fully combined.
- Divide the cake mixture evenly between the two cake tins and arrange side by side in the center of the oven for 25-30 minutes until golden on top and a skewer comes out clean.
- Once baked, remove the cakes from the oven to cool in their tins for 15 minutes before removing from the tins to cool completely.
- Whilst the cakes are cooling you can make the buttercream. Heat 1 tablespoon of almond milk and stir in 2 teaspoons of coffee. Reserve to one side to cool.
- Add 2/3 of a cup of xylitol to a food processor and blend until powdered – about 5 minutes.
- Add 2/3 cup of butter to the powdered xylitol and blend together until smooth – about 3 minutes.
- With the blender on a slow speed, slowly pour the cold coffee into the mixture a little at a time until fully combined.
- Using a knife or spatula, divide the buttercream evenly and spread across the top of both the cakes.
- Stack the cakes on top of each other and serve as it is or decorate with extra walnuts.
Nutrition Facts
- Servings: 8
- Calories: 522.9kcal (per serving)
- Fat: 52.9g (per serving)
- Carbs: 8.0g (per serving)
- Protein: 9.7g (per serving)