Keto Fluffy White Chocolate Maple Cake Bites

This recipe is designed to teach everyone how to make keto fluffy white chocolate maple cake bites.

Course Dessert

Prep Time 5

Cook Time 30

Servings cake bites

84 grams coconut flour (3/4 cup)
67 grams brown sugar substitute (1/3 cup) I use Lakanto brown monkfruit sweetener
25 grams granulated sugar substitute (2 TBS) I use Laanato classic monkfruit sweetener
15 grams baking powder (1 TBS)
1/4 tsp salt
3 large room temperature eggs
60 grams room temperature plain Greek yogurt
1 1/2 tsp vanilla extract
1 1/2 tsp maple extract
240 ml room temperature coconut milk or keto milk of choice
1/2 cup chopped nuts, butterscotch chips or add-ins of choice, optional (adjust to taste)
2/3 cup keto white chocolate chips I use Lily's white chocolate baking chips

Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper. Allow paper to hang over the sides for easy removal. Set aside. Sift the dry ingredients into a large mixing bowl until combined and no lumps in the dry ingredients.
Stir in the eggs, Greek yogurt, both extracts and the keto milk until a thick batter forms. The batter should be thick but still able to pour out of bowl. If too thick add 1 to 2 TBS of room temperature water. (I added 1 TBS of water) Pour the batter into the prepared cake pan and spread evenly.
If using add-ins, scatter the add-ins over the top of the batter. Use the bake of a spoon and tap the add-ins down into the batter. Place in preheated oven. Bake at 350 degrees for 30 to 35 minutes until golden and a tester comes out clean. remove from the oven. Immediately scatter the chips evenly over the top of the cake.
Allow the chips to sit on hot cake for 5 minutes or until they begin to melt. Use a butter knife and gently spread the melted chips evenly over the top of the cake. Allow cake to cool in the pan 1 hour. Grasp the overhanging parchment paper and gently transfer the cake to a wire rack.
Allow the cake to cool completely before slicing into small squares.