This recipe is designed to teach everyone how to make quick keto cookie cake
Course Dessert
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Servings 12slices
Calories 164kcal
Ingredients
120gramscoconut flour (1 cup)
1/4tspsalt
15gramsbaking powder (1 TBS)
1/4tspxanthan gumfor extra binding
75gramsbrown sugar sweetener of choice (6 TBS), adjust to taste I used brown monkfruit sweetener
75gramsgranulated sweetener of choice (6 TBS) adjust to tasteI used granulated monkfruit sweetener
dry spices of choice, optional
3largeeggs, room temperature
1cupbutter, melted and cooled
8gramsvanilla extract (2 tsp)
1TBSwarm water
120gramsketo 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