Easy Keto Coffee and Walnut Cake
If there is one underrated
How to Make It
Step 1
Preheat your oven to 350 F/ 180 C. Line an 8”/20 cm cake pan with parchment paper. Mix the almond flour, coconut flour, baking powder, and salt in a medium bowl.
Step 2
In a large bowl, add the cream cheese, 2 tbsp butter, and swerve. Cream everything together using a hand mixer. Add the vanilla and continue beating until smooth and fluffy.
Step 3
Add the eggs and beat. In a small bowl, mix 1 tbsp of instant coffee with 1 tbsp of hot water. Once dissolved, mix it into the wet mixture.
Step 4
Add the dry mixture into the wet. Using a spatula, fold just until all the ingredients are incorporated, and no lumps remain. Fold in half the crushed walnuts.
Step 5
Transfer the batter to the prepared cake pan. Sprinkle the remaining crushed walnuts on top. Bake for 30 minutes or until an inserted toothpick comes out clean.
Step 6
Meanwhile, to prepare the glaze, whisk together the butter and half the powdered sweetener in a bowl until creamy. In another bowl, dissolve ½ tbsp of instant coffee in ½ tbsp of hot water, and add it to the whipped butter. Add in the heavy cream and the remaining powdered sweetener and whisk until a smooth glaze forms.
Step 7
Take the cake out of the oven and let it cool completely. Drizzle the coffee glaze on top. Cut the cake into 8 slices, and serve.
Ingredients
- Cream cheese – 0.33 cup
- Butter – 3 tbsp
- Ultimate Sugar Replacement – 0.5 cup
- Raw egg – 2 large
- Vanilla extract – 0.5 tsp
- Instant coffee dry mix (unprepared) – 1.5 tbsp
- Boiling water – 1.5 tbsp
- Almond flour – 0.75 cup
- Coconut flour – 2 tbsp
- Baking powder – 0.5 tsp
- Salt – 0.13 tsp
- Walnuts – 0.5 cup, chopped
- Powdered Erythritol (Icing Sugar) – 0.33 cup
- Cream Heavy Whipping – 2 tbsp