Why you have to try keto dessert even if you're not on a keto diet?
The keto desserts are more nourishing when you choose good quality ingredients. I said good quality ingredients because there are ingredients that I don't believe it's healthy even though it has less sugar content or no sugar at all.
For example, sucralose even though it's produced naturally in plants, once digested it breaks down into fructose and glucose and goes into their own separate ways in our body. So then this process raises our blood sugar which somehow defeats the purpose of making a healthier keto dessert.
If you're like me, I cannot, not eat dessert. I always look for it every after a meal and especially when I am on my monthly period, I really need to have even a small bite!
Why do you have to ditch dessert if you're on a keto diet or trying to eat fewer carbs when you can make a very low-carb dessert that will satisfy your sugar cravings!
Just a reminder, although is recipe is very low carbs, if you overeat and treat it as an all-day snack and you're trying to lose weight, you might not lose weight, the same thing with eating other food! (wink!)
If you want fewer carbs, you can cut the cake into thinner portions or you can just eat one to two small slices to cut your carb intake.
Try this super delicious keto cake to satisfy the sweet tooth!
Keto Cake Recipe
Serving size: Depends on the pan that you will use and how big a slice you make.
Useful item: Parchment paper
Ingredients:
- 2 cups and 2 tablespoons almond flour
- 2 teaspoons baking powder
- 1/3 cup granulated erythritol
- 1/4 teaspoon salt
- 3 small eggs
- 1 cup plain greek yogurt
- 4 tablespoons melted unsalted butter
- 3 tablespoons melted coconut oil
- 2 teaspoons vanilla
Preparation:
Pre-heat the oven for 15 minutes at 175c
Mix all dry ingredients separately.
Then add all the wet ingredients. Using a spatula mix everything by folding in, only until everything is mixed well. (Don't over mix)
Grease the parchment paper on both sides.
Transfer the cake mixture into the pan and bake for 30-40 minutes or until cooked all the way. Use a toothpick to check if it's done cooking, if the toothpick comes out clean, then your cake is done!
Transfer to a cooling rack and serve while it's warm!
Notes:
Make sure you melt the butter and the coconut milk, and it's at room temperature before mixing it because it will make the mixture clumpy and it won't mix well.
You can refrigerate the keto cake, I suggest for at least three days only since, the cake doesn't have preservatives, it won't be as fresh anymore. Although, you can freeze the keto cake if you are going to make a big batch.
Originally posted on Purepinay. Hive blog powered by ENGRAVE.