HOW TO MAKE KETO BUTTER CAKE (ALMOND) | SHORT CUT METHOD | NO TOOLS REQUIRED | MOIST & DELICIOUS !

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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More than a year ago, I published a video on Keto Butter Cake (with almond and coconut flour options) and it became one of the most popular cake videos in my channel.

As I am in the midst of working on a project where I have to simplify a few of my recipes here, I managed to come up with a short cut version for this Keto Butter Cake. It is super easy, no tools required and not necessary to beat the butter and sweetener first so I thought I will share it with you.

This recipe is just simply adding the wet to the dry ingredients and I was so happy that it worked. The result is quite similar to the original version - very moist and delicious ! The only difference is that this method saves so much time and cleaning work as no mixer is required.

I am starting with the almond flour version here and on Thursday, I will share the coconut flour version so stay tuned.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.8 g
Dietary Fiber = 1.3 g
Net Carb =1.5 g
Calories = 192
Total Fat = 18.4 g
Protein = 4.2 g

DRY INGREDIENTS
Almond flour = 300 g / 2 1/2 cups
Baking Powder = 12 g / 3 tsp
Monk fruit = 100 g / 1/2 cup (OR any keto friendly sweetener)
Salt = 3/4 to 1 tsp

WET INGREDIENTS
Unsalted Melted Butter (room temperature) = 225 g / 1 cup
Whole large eggs (room temperature) = 4 / 230 g
Vanilla Extract = 1 tsp

DIRECTIONS
1. Preheat the oven to 350 F or 180 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In a separate bowl, add all the dry ingredients and mix until well combined.
4. Add the wet into the dry ingredients and whisk until well combined. The batter is smooth and thick.
5. Pour the batter into a greased 8x4 inch loaf pan lined with parchment paper at the bottom. In the video, I used an 8x4 inch silicone loaf pan lightly greased with butter. Spread evenly.
6. Bake at the middle rack for 45 to 55 minutes or until a wooden skewer comes out clean.
7. If the top is browning too fast, cover with foil.
8. Once ready, remove from the pan and let the cake rest upside down for 15 minutes. This is to prevent the butter from settling at the bottom.
9. After 15 minutes, turn over and slice accordingly.
10. This recipe makes about 14 to 16 servings.
11. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for months.

NOTE
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Music by https://www.epidemicsound.com

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