Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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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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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

Links to purchase other products via Amazon
6 inch pan ([ Ссылка ])
6 inch pan ([ Ссылка ])
Lakanto Monkfruit ([ Ссылка ])

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The combination of oat fiber powder and finely ground golden flaxseed is the best combo for a super low carb recipe with great texture and taste. Ever since I developed this combo, I have used it for keto bread, tortilla wrap, pizza, fried donuts and most recently, I have used it for keto vanilla cake. If you are a coffee lover, you can enjoy this new keto coffee cake totally guiltfree as it has zero net carb per serving. And it is soft, moist, delicious and incredibly easy to make.

In fact, I have also successfully used it to make keto pancakes but will be sharing this later on. The possibilities are really unlimited so stay tuned for more recipes using this incredible combo.

The recipe can be viewed and printed at this link;

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[Total Serving = 8]
NUTRITION INFO PER SERVING
Total Carb = 2.7 g
Dietary Fiber = 2.6 g
Net Carb = 0.1 g
Calories = 103
Total Fat = 9.8 g
Protein = 3.2 g

For best results, weigh the ingredients!

DRY INGREDIENTS
Oat Fiber Powder = 60 g / 1/2 cup
Finely Ground Golden Flaxseeds = 60 g / 1/2 cup
Baking Powder = 8 g / 2 tsp
Baking Soda = 1/4 to 1/2 tsp
Monk fruit = 80 to 100 g / 0.4 to 0.5 cup (80 g is quite mild so if you prefer sweeter, try increasing to 100 g or more. You can also use keto friendly sweetener)
Salt = 1/4 to 1/2 tsp

WET INGREDIENTS
Whole Eggs = 2 large (115 g)
Coconut Oil = 50 ml / 5 3/4 tbsp (OR any keto friendly oil)
Unsweetened pea milk = 100 ml / 6 3/4 tbsp (OR any keto friendly milk)

COFFEE MIXTURE
Instant Coffee Powder = 20 g / 4 tbsp
Hot water = 30 ml / 2 tbsp
(Note: Mix together and stir to dissolve. Set aside)

DIRECTIONS
1. Preheat the oven at 350F or 180C
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients including the coffee mixture and mix until well combined. The batter is a bit watery, which is normal.
4. In the video, I used a 6-inch round pan, lightly greased and lined with parchment paper. This is a small cake, but you can increase the recipe easily. Transfer the batter into the pan.
5. Bake for 30 to 35 minutes or until a wooden skewer comes out clean.
6. Cool cake completely.
7. Dust with powdered sweetener (optional).
8. This cake can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.

NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases.

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