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HOW TO MAKE EASY KETO COFFEE MARBLE CAKE – SOFT, MOIST, AROMATIC & DELICIOUS !

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This is such a super easy cake to make ! It’s soft, moist, aromatic and so delicious.
Using just 90 g of coconut flour goes a long way as it yields 25 x 1″ squares. And the low net carb makes it guiltfree to enjoy this cake. This cake doesn’t taste eggy or coconutty. Of course, you can opt to use almond flour too as I have provided the ratio below.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1dJ799UEu0sB8F0ZHKBp-MiKfe6jKvddJ8YallugUAPE/edit?usp=sharing

NUTRITION INFO
COCONUT FLOUR
[ Total servings = 25 ]
Per serving ;
Total Carb = 0.9 g
Dietary Fiber = 0.2 g
Net Carb = 0.7 g
Calories = 60
Total Fat = 5.8 g
Protein = 1.4 g

ALMOND FLOUR
[ Total servings = 25 ]
Per serving ;
Total Carb = 3.6 g
Dietary Fiber = 1.5 g
Net Carb = 2.1 g
Calories = 139
Total Fat = 12.9 g
Protein = 4.4 g

INGREDIENTS
DRY INGREDIENTS
Coconut Flour = 90 g / 3/4 cup (Note : You can replace with almond flour at 360 g / 3 cups)
Baking Powder = 12 g / 3 tsp (Note : If using double acting, reduce amount by half)
Baking Soda = 1/2 tsp (Optional)
Erythritol = 150 g / 3/4 cup (Note: You can reduce to between 100 to 120 g for a milder sweetness level)

COFFEE MIXTURE
Instant Coffee = 10 g / 2 tbsp (Note: For a milder flavor, you can reduce to 1 tbsp)
Coffee Flavor = 2 tsp (Optional)
Hot Water = 3 tbsp
(Note: Mix together in a bowl, stir to dissolve and set aside)

WET INGREDIENTS
Eggs = 5 large
Melted Butter = 60 ml / 1/4 cup
Whipping Cream = 240 ml / 1 cup
(Note : As an option, you can add vanilla extract into the yellow batter)

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. To prevent lumps, it’s good to sieve the coconut flour. If batter turns out lumpy, just use a hand held mixer to beat until smooth.
3. Add the wet ingredients and whisk until smooth and thick.
4. Divide the batter into 2 portions i.e. 2/3 and 1/3 portions.
5. Add the coffee mixture into the 1/3 portion and mix until well combined.
6. Scoop both batters intermittently into a 7×7″ square pan lined with parchment paper. You can also use a rectangle or round pan and it’s easier to cook with a shallow pan. Try to avoid using any small loaf pan as the higher the batter, the longer it takes to cook and the top will tend to burn so you have to cover with foil. Paper cups or muffin tins are doable too.
7. Swirl the batter around to create a marble effect with a wooden skewer.
8. Bake for about 30 to 35 mins or until cooked.
9. Cool completely then cut into 1″ squares. This recipe makes 25 x 1″ squares.
10. The cake can be kept at room temperature for a few days if you have a dry and cool climate. Otherwise, it’s better to refrigerate earlier.
11. The cake can be refrigerated up to 1 week and frozen for months.

NOTES:
1. The above nutrition info provided is just a guide. If you have a more accurate macros calculator, please refer to it.
2. If you are planning to publish any of my recipes or make a video of it for your own youtube channel, please let me know in advance and also provide necessary attributions. Thank you !

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