Quick Keto Cookie Cake
This recipe is designed to teach everyone how to make quick keto cookie cake
Servings 12 slices
Calories 164kcal
Ingredients
- 120 grams coconut flour (1 cup)
- 1/4 tsp salt
- 15 grams baking powder (1 TBS)
- 1/4 tsp xanthan gum for extra binding
- 75 grams brown sugar sweetener of choice (6 TBS), adjust to taste I used brown monkfruit sweetener
- 75 grams granulated sweetener of choice (6 TBS) adjust to taste I used granulated monkfruit sweetener
- dry spices of choice, optional
- 3 large eggs, room temperature
- 1 cup butter, melted and cooled
- 8 grams vanilla extract (2 tsp)
- 1 TBS warm water
- 120 grams keto baking chips or add in of choice, optional (3/4 cup)
- keto chocolate syrup or frosting of choice, optional
Instructions
- Preheat oven to 350 degrees. Line an 8 to 9-inch round cake pan with parchment paper. Set aside
- Sift together all the dry ingredients into a large mixing bowl until there are no lumps. Stir the eggs in until all the dry ingredients are moist. Stir in the butter, vanilla and water until combined and a smooth dough has formed
- Gradually fold in the baking chips, if using until evenly distributed throughout the dough
- Press dough evenly throughout prepared cake pan. Bake at 350 degrees for 20 to 30 minutes or until golden and a tester comes out clean
- Remove from the oven. Allow to cool in the pan at least 30 minutes to firm up. Once firm remove from the pan and transfer to a wire rack to cool completely. Once cooled if desired frost the cake or drizzle with some keto chocolate syrup
- Slice desired piece. Store leftovers in an airtight container at room temperature up to 5 days
Notes
The nutritional information is based on the basic cookie cake recipe and does not include any baking chips or add-ins of any kind
Nutrition
Serving: 1slice | Calories: 164kcal | Carbohydrates: 1g | Protein: 1.9g | Fat: 16.8g
