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 ])

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This is such a super easy cake to make! It's soft, moist, aromatic and so delicious.
Using just 90 g of coconut flour goes a long way as it yields 25 x 1" squares. And the low net carb makes it guiltfree to enjoy this cake. This cake doesn't taste eggy or coconutty. Of course, you can opt to use almond flour too as I have provided the ratio below.

The recipe can be viewed and printed at this link;

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[Total servings = 25]
NUTRITION INFO PER SERVING (COCONUT FLOUR)
Total Carb = 0.9 g
Dietary Fiber = 0.2 g
Net Carb = 0.7 g
Calories = 60
Total Fat = 5.8 g
Protein = 1.4 g

[Total servings = 25]
NUTRITION INFO PER SERVING (ALMOND FLOUR)
Total Carb = 3.6 g
Dietary Fiber = 1.5 g
Net Carb = 2.1 g
Calories = 139
Total Fat = 12.9 g
Protein = 4.4 g

DRY INGREDIENTS
Coconut Flour = 90 g / 3/4 cup (OR Almond flour at 360 g / 3 cups)
Baking Powder = 12 g / 3 tsp
Baking Soda = 1/2 tsp (Optional)
Monk fruit = 150 g / 3/4 cup (You can reduce to between 100 to 120 g for a milder sweetness level)

COFFEE MIXTURE
Instant Coffee = 10 g / 2 tbsp (For a milder flavor, you can reduce to 1 tbsp)
Coffee Flavor = 2 tsp (Optional)
Hot Water = 3 tbsp
(Note: Mix together in a bowl, stir to dissolve and set aside)

WET INGREDIENTS
Eggs = 5 large
Melted Butter = 60 ml / 1/4 cup
Whipping Cream = 240 ml / 1 cup
(As an option, you can add vanilla extract into the yellow batter)

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. In a bowl, mix all the dry ingredients until well combined. To prevent lumps, it's good to sieve the coconut flour. If batter turns out lumpy, just use a handheld mixer to beat until smooth.
3. Add the wet ingredients and whisk until smooth and thick.
4. Divide the batter into 2 portions i.e. 2/3 and 1/3 portions.
5. Add the coffee mixture into the 1/3 portion and mix until well combined.
6. Scoop both batters intermittently into a 7x7" square pan lined with parchment paper. You can also use a rectangle or round pan and it's easier to cook with a shallow pan. Try to avoid using any small loaf pan as the higher the batter, the longer it takes to cook, and the top will tend to burn so you have to cover with foil. Paper cups or muffin tins are doable too.
7. Swirl the batter around to create a marble effect with a wooden skewer.
8. Bake for about 30 to 35 mins or until cooked.
9. Cool completely then cut into 1" squares. This recipe makes 25 x 1" squares.
10. The cake can be kept at room temperature for a few days if you have a dry and cool climate. Otherwise, it's better to refrigerate earlier.
11. The cake can be refrigerated up to 1 week and frozen for months.

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