Low Carb Buttery Almond And Coconut Cake Recipes

KETO BIRTHDAY CAKE (VANILLA CAKE!)

Steps:

• Preheat the oven to 180C/350F. Line two 8-inch pans with parchment/baking paper and set aside.
• In a mixing bowl, add your almond flour, coconut flour, baking powder and salt and mix well. Set aside.
• In a stand mixer or hand mixer, cream your butter and sugar until fluffy, around 8 minutes. Add the eggs in, one at a time, and beat well until fully incorporated. Add the milk and vanilla extract until combined. Add the dry ingredients and beat until creamy.
• Divide the batter evenly amongst the two cake pans, and smoothen out the tops. Bake for around 22-25 minutes, or until a skewer comes out clean. Allow the cakes to cool completely.
• Once cool, frost the cakes with your favorite vanilla frosting.

LOW CARB ALMOND FLOUR CAKE

Steps:

• Preheat the oven to 180 Celsius / 356 Fahrenheit.
• Grease the sides of a 23 cm/9 inch diameter springform baking tin with butter and line the bottom with parchment paper.
• Blend your eggs until fluffy. Then add the yoghurt, 2 tsp vanilla and butter. Mix until well-combined.
• Then add the dry ingredients - baking powder, almond flour / ground almonds and sweetener. Blend until smooth and fill the batter into the springform pan.
• Bake for ca 30 minutes or until the top is browned and a knife inserted in the centre comes out clean.
• Blend the mascarpone cheese with 1 tbsp of sweetener and 1 tsp vanilla.
• Once the cake has cooled, spread the mixture on top and garnish with berries.

THE BEST LOW CARB KETO POUND CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line an 8.5x4.5-inch loaf pan with parchment paper, so that the paper hangs over the 2 long sides.
• In a large, deep bowl, use a hand mixer at high speed to beat the butter and Besti together, until fluffy.
• Beat in the eggs, one at a time, beating for 30 seconds after each addition. Beat in the vanilla.
• Lower the mixer speed to medium-low. Beat in the almond flour, baking powder, and sea salt. If using xanthan gum, sprinkle (don't dump) it evenly over the batter and beat in at low speed until just combined.
• Scrape the sides of the bowl. The batter will be thick and creamy. Transfer the batter to the loaf pan and smooth the top, rounding slightly.
• Bake for 25-30 minutes, until the top is golden brown. Tent the top with foil, then continue baking for 20-30 minutes, until an inserted toothpick comes out clean. Allow the bread to cool in the pan before moving or slicing.

LOW CARB BUTTERY ALMOND AND COCONUT CAKE

Steps:

• Melt butter and allow to cool.
• Blanch and grind almonds, this is a good opportunity to make a big batch so you have extra for other recipes. See this thread for tips on blanching and grinding almonds: Nut Meals and Flours.
• Preheat oven to 180 C (350F).
• Whisk the dry ingredients in a medium to large bowl. In a smaller bowl whisk the eggs, vanilla and almond essence then add the butter mixture and whisk well. Add wet mixture to dry mixture and stir, this will be a sloppy batter.
• Next either grease or line a metal springform pan or use silicon. I used the silicon and it worked fine for this. Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.
• Chuck in oven for about 40 minutes or until cake springs back slowly. Let cool in pan.
• Notes: Belinda recommends that you eat this at room temperature or slightly warmed, though it still tastes good cold just chewy like candy. Keeps in the fridge for up to a week (won't last that long!) and freezes well for 3 weeks.