Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@[ Ссылка ]
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 ])
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Some of you have requested for a basic keto butter cake and I thought it would be easy using the base of my existing cake recipes. Unfortunately, I was wrong, and I had to try a few times before getting it right. It was too wet when I added the usual heavy cream. Then I reduced the amount of butter and cream, and it was still wet. Finally, I removed the cream, increased the butter and it turned out perfect.
After baking, you may find that it appears oily from the butter but it is normal and that is what makes the cake moist. Just use a paper towel to absorb any excess oil from the bottom of the cake. Once you chill the cake, the oil is not so noticeable and it remains moist.
Both options taste as good but of course, the coconut flour version is always a better option in terms of lower net carbs, lower cost and good health benefits.
For those who have a problem with eggs, I will attempt to make an eggless version, so fingers crossed!
The recipe can be viewed and printed at this link;
[ Ссылка ]
NUTRITION INFO
(Note: This is just a guide. If you have a more accurate macros calculator app, please refer to it)
COCONUT FLOUR
[ Total Servings = 15 ]
Per serving ;
Total Carb = 0.8 g
Dietary Fiber = 0.3 g
Net Carb = 0.5 g
Calories = 128
Total Fat = 13.5 g
Protein = 1.7 g
ALMOND FLOUR
[ Total Servings = 15 ]
Per serving ;
Total Carb = 4.6 g
Dietary Fiber = 2.1 g
Net Carb = 2.5 g
Calories = 238
Total Fat = 23.2 g
Protein = 5.9 g
INGREDIENTS
Coconut Flour = 90 g / 3/4 cup [ OR Almond Flour = 300 g / 2 1/2 cup ]
Baking Powder = 8 g / 2 tsp
Salted Butter (Room Temperature) = 225 g / 1 cup
Salt = 1/2 tsp (Optional especially if using salted butter. If using unsalted butter, you may increase the salt content accordingly)
Erythritol = 100 g / 1/2 cup (You can also use other keto friendly sweetener to taste)
Eggs = 4 large
Vanilla Extract = 1 tsp
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, beat the butter and erythritol at medium to high speed until light and fluffy. Scrape the sides intermittently.
3. Add the eggs one at a time and whisk to combine.
4. Add the vanilla extract and whisk to combine.
5. Add the coconut or almond flour, baking powder, salt and whisk at low speed to combine. The batter should be smooth and thick.
6. Scoop the batter into an 8x4" loaf pan lined with parchment paper. Spread evenly.
7. Bake for 40 mins for the coconut flour version and 55 mins for the almond flour version as the loaf is bigger. It is done when a wooden skewer comes out clean.
8. If the top is browning too fast, cover with foil.
9. Once the cake is done, rest it upside down for 15 minutes. This is to prevent the butter from settling at the bottom. After resting, turnover and slice the cake accordingly.
10. 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. The cake can be eaten chilled and it actually taste good. It can also be reheated for 30 seconds in the microwave.
11. The cake can be refrigerated for up to a week and frozen for months.
