Today’s blog is brought to you by real life. I intend to always keep it real with my followers and part of doing so is admitting that not everything I bake/cook turns out picture perfect. As a matter of fact I have had quite a few fails as learning to utilize new ingredients and old ingredients in ways iv never used them before has proven to be quite a task!
A few things I have learned the hard way:
Coconut flour is dominant in flavor, is wicked absorbent, and a better fit for baking than cooking.
Almond flour is dense, very dense. It works well with sweet and savory, and does well as a breading when air frying.
Today, I learned that it’s better to over grease your pan than under grease it (the hard way of course)
Thankfully the presentation of this cake in no way affected its taste, which I must say was quite refreshing, and paired wonderfully with whipped cream. I am certain the next time I make this cake I will create a light cream cheese lemon glaze (and take better photos).
10 – eggs
8 oz – cream cheese
1 cup – softened butter
1 1/2 cups – almond flour
1/2 cup – coconut flour
1 cup – swerve sweetener
2 tbsp – baking powder
1 tbsp – princess cookie emulsion (I use this one)
Using a mixer blend sweetener, butter, and cream cheese together and then add eggs and emulsion and hand mix together with a spatula. In a separate bowl mix together flours and baking soda. Add dry mixture a little bit at a time (about 1/4 of the mixture at a time) and fold in.
Pour mixture into a VERY well greased bundt pan (to avoid my mistake) and/or a silicone bundt pan and place into the oven at 325 degrees for 1 hour and 15 minutes (or until a toothpick can be insterted and removed clean)
Allow to cool and remove from pan. Serve with keto ice cream, whipped cream, or top with a glaze. Enjoy!
Servings: 16 slices
Nutrition without toppings:
Calories 280, Fat 24.9 g, Carbs 6 g, Fiber 2.4 g, Protein 7.7 g, Net Carbs 3.6