Keto Breakfast Cake

This Keto Breakfast Cake is for anyone on a keto or low-carb diet. This keto cake is a tasty low-carb substitute for the high-carb cake. This cake is naturally gluten-free and loaded with healthy fats, so it keeps us full and energized all morning long. This breakfast cake is made with a blend of almond & coconut flours. This breakfast cake provides the ideal amount of sweetness without raising blood sugar levels because it is mildly sweetened with Erythritol or monk fruit. This Keto Breakfast Cake is served with a dollop of whipped cream to make it more indulgent, or you can mix in nuts or berries to make it more flavorful a healthy.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

STATS:

• Calories: 210 kcal
• Prep Time: 10 minutes
• Cook Time: Thirty mins
• Total Time: 4o minutes
• Serving Size: 1 slice
• Cuisine: American
• Course: Breakfast
• Diet: Keto, Low-Carb, Gluten-Free
• Servings: 8

EQUIPMENT:

• Baking dish
• Large bowl
• Whisk
• Spatula
• Toothpicks

INGREDIENTS:

• 4 large eggs
• ⅓ cup grainy Erythritol
• 1 tsp. baking powder
• ½ tsp. cinnamon
• 1 & ½ cups almond flour
• Salt
• ½ cup almond milk
• ⅓ cup melted coconut oil or butter
• ¼ cup coconut flour
• One tsp. vanilla extract

INGREDIENTS NOTES:

ALMOND FLOUR:

• Almond flour is the foundation of the cake which makes this cake fluffy & light. You should have use the blanched flour to make the perfect cake. We don’t have to use the almond meal because it is coarse, and it may alter the texture of the cake.

COCONUT FLOUR:

• Coconut flour has the ability to absorb the moisture content so we have to utilize just the mention amount. The use of coconut flour aids in making the structure of this breakfast cake and it also helps to preserve the moisture content of the cake. You can use more almond flour in its place if you don’t have coconut flour, but it affects the texture of the cake.

VANILLA EXTRACT:

• Vanilla extract adds a warm, pleasant flavor that perfectly balances the almond & coconut flours. You can add original vanilla essence or paste of vanilla bean to give the strong vanilla flavor.

SWEETNER:

• We can use the Erythritol & monk fruit; these keto-friendly sweeteners add sweetness to the cake without adding carbohydrates. The monk fruit is a little sweeter than erythritol, which is a popular option because it’s not too sweet; you can modify the amount of sweetener according to personal preference.

ALMOND MILK:

• Almond Milk is the finest dairy-free alternative to make this breakfast cake. It adds no additional carbs and keeps the cake moist. You can use coconut milk or other nut-based milks in its place if you have an almond allergy.

BUTTER OR COCONUT OIL:

• We can use the butter or coconut oil; butter offers a deeper, slightly savory flavor, while coconut oil adds more moisture and a faint tropical flavor. We can add either butter or coconut oil to this cake.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

INSTRUCTION:

1. We can set the temperature of oven at one-seventy-five degrees F.
2. Then you could grease the baking dish with butter or oil.
3. Take a large vessel and add the almond flour, sweetener, coconut flour, baking powder, salt, and cinnamon.
4. Grab another bowl and add the eggs, melted butter or coconut oil, almond milk, & vanilla.
5. Mix all the ingredients with the whisk.
6. We can mix the dry & wet ingredients with the spatula till the batter gets smooth.
7. Then we can transfer the batter into the dish.
8. We can bake the cake for 25-30 minutes or till the cake bakes properly and the tooth pick is clean.
9. When the cake gets baked, we can cool down the cake for a few minutes.
10. Then slice the Keto Breakfast Cake with a knife in equal slices.

TIPS:

• We can add the chopped nuts or blueberries to the cake for an additional taste & texture
• You can drizzle keto syrup or a spoonful of whipped cream on the cake to make it more indulgent.
• We can place the cake in the refrigerator to set the cake and eat it the following day, or preserve the cake for later use.

STORAGE INFORMATION:

FRIDGE:

• You would preserve the slices of the breakfast cake in the fridge for 5 days.

FREEZER:

• You would cover the slices of the cake with aluminum foil and store the cake for 2 months in the freezer as well.

FAQs:

Does this breakfast cake have low-carb content?

• This breakfast cake has low carb content, and it only comprises 3g net carbs and 7g protein per slice of this breakfast cake.

Will we store this breakfast cake?

• Yes, you can preserve this breakfast cake in an airtight box and preserve the cake for 5 days in the refrigerator or in the freezer for 2 months.

Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS

NUTRITIONAL INFORMATION:

Calories: 210 kcal
Protein: 7g
Total Carbs: 6g
Net Carbs: 3g
Fiber: 3g
Fat: 18g
Sodium: 180mg
Potassium: 120mg
Calcium: 80mg
Iron: 1mg
Vitamin A: 60 IU