HOW TO MAKE KETO EARL GREY CAKE - SOFT, MOIST, FLAVORFUL & DELICIOUS TILL THE LAST BITE !

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If you love Earl Grey Tea, you will definitely love this Keto Earl Grey Cake made naturally with the infused tea and powder. This flavor and the idea of using the infused tea and powder was inspired by my friend, Edward Yip which made the cake so flavorful. The cake recipe is adapted from my Keto Coffee Cake.

I love basic cakes without any cream, and this is another addition to the album. However, if you like to have frosting, I suggest you make an earl grey buttercream using a combination of the infused tea and powder. This Keto Earl Grey Cake is so soft, moist, flavorful and delicious till the last bite. As always, it's super easy to make without any electrical tools required and minimal cleaning.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 8]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total Carb = 1.9 g
Dietary Fiber = 0.4 g
Net Carb = 1.5 g
Calories = 148
Total Fat = 15 g
Protein = 2.7 g

[Total Servings = 8]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 4.4 g
Dietary Fiber = 1.6 g
Net Carb = 2.8 g
Calories = 225
Total Fat = 21.9 g
Protein = 5.6 g

EARL GREY TEA
I used Dilmah Earl Grey Tea which comes in a box of 20 bags with 40 g net weight or 1.41 oz. Hence, 1 tea bag = 2 g
Earl Grey Tea = 3 bags
Boiling Water = 50 ml / 10 tsp
(Note: Cut off the labels and put the bags into a cup. Add the boiling water, cover and steep for 3 to 5 minutes. Then measure out 30 ml / 6 tsp of the steeped tea. Set aside.

DRY INGREDIENTS
Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Monk fruit = 70 g / 5 tbsp (OR any keto friendly sweetener.)
A pinch of salt
Earl Grey Tea Powder = 1 to 2 bags (Remove the powder from the tea bags. In the video, I used 1 1/2 bags of the powder and the flavor is just nice. But if you prefer it stronger, you can add up to 2 tea bags of powder)

WET INGREDIENTS
Whipping Cream = 160 ml / 2/3 cup (or coconut cream, yogurt or sour cream)
Eggs = 3 large whole eggs (170 g)
Coconut oil = 60 ml / 1/4 cup (or melted butter / olive oil)
Earl Grey Tea = 30 ml / 6 tsp

DIRECTIONS
1. Preheat the oven to 325 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
3. In another bowl, add all the dry ingredients and mix until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until the batter is thick and smooth.
6. Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.
7. Bake at the middle rack for 40 mins or until a wooden skewer comes out clean.
8. Cool completely on a wire rack.
9. Dust with powdered sweetener (optional).
10. The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it's best to refrigerate earlier up to 1 week.

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

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