CAKE WITH COCONUT AND ALMOND FLOUR

Another great recipe for those on a diet or following a keto lifestyle is the cake made with coconut and almond flour that you will surely love. It’s quick, easy, and simple, but can be enriched with many additions such as dried fruits (for keto, only berries), nuts (e.g., cashews or walnuts), chocolate chips, or flavored oils depending on your taste (vanilla, orange, lemon, or strawberry!).

Just be careful with the eggs you use. Make sure to source eggs from a trusted supplier, choosing free-range and organic eggs.

For the sweetener in the recipe, prefer coconut sugar (which will give a slightly darker color) or, if you want a low-carb and especially keto cake, erythritol. Erythritol is a natural sweetener isolated from fruits and vegetables; however, check the packaging to ensure it is natural, as there is synthetic erythritol available, which is not natural.

Pair it with your tea or coffee and treat your friends at your ketogenic party!

Ingredients:

• 150 g almond flour

• 30 g coconut flour

• 130 g coconut sugar or 140 g erythritol for keto

• 3/4 tsp baking powder or 1/2 tsp organic aluminum-free and gluten-free baking soda

• 4 eggs

• 85 g organic coconut oil (cold-pressed) or olive oil

• 3 drops edible vanilla oil

• 30-40 g coconut milk if using baking powder, or orange juice if using baking soda

Optional:
Enhance with osmotic (dried) fruits

Instructions:

1. Mix all the dry ingredients in a bowl.

2. Add the eggs, oil, and vanilla oil, and beat with a hand mixer.

3. Finally, add the coconut milk or orange juice and beat the mixture again.

4. Grease a 21 cm cake pan and pour in the batter. You can also line the pan with parchment paper to remove the cake more easily later, without waiting for it to cool completely in the pan.

5. Bake in a preheated oven at 180°C (356°F), without fan, for 45-60 minutes depending on your oven, until a toothpick inserted comes out clean.

Source: gojimary.gr keto vanilla cake recipe