I never had coffee-walnut cake until I came to England. My husband introduced it to me when we were just dating. I like anything with walnuts or pecan nuts, but the coffee flavour was a novelty to me. I fell in love with it at first sight. Yes, I am talking about the cake now, not my husband.
When we started the low-carb lifestyle, we thought to wave bye-bye to the cakes completely. But as we learned more about keto and low-carb diets, we were pleased to find different ingredients to make the cakes.
The world’s best coffee-walnut low-carb cake
This keto and low-carb world’s best coffee-walnut cake is straightforward and foolproof. You don’t need any experience with baking. Just follow the instructions and tips. You can’t get it wrong.
I made coffee-walnut cake many times, sometimes in a hurry when we needed something sweet to go with the afternoon coffee with friends. It’s always a success, and even if you don’t have the exact amount of ingredients for the frosting, skipping or replacing some won’t be a problem. Assembling is easy as well, especially if you make it a rectangle.
Ingredients for the coffee-walnut cake
For the sponge:
- Eggs
- Erythritol – or another sweetener
- Walnuts
- Almond flour
- Instant coffee – or coffee extract
- Hot water
- Baking powder
- Baking soda
- Xanthan gum – (optional for more structure)
You can mix all the ingredients for the coffee-walnut cake in one bowl, starting with the eggs and adding the rest step by step.
REMEMBER! Never grease parchment paper for this cake, as it will add weight to it. Just pour the batter over the parchment paper-covered baking tray or cake pan and bake for approximately 15 minutes.
Let the cake cool down before peeling off the parchment paper.
Ingredients for the coffee frosting:
- Cream cheese
- Mascarpone
- Sour cream
- Double cream
- Coffee extract or instant coffee,
- Powdered erythritol
Put all ingredients for the cake coffee frosting in a bowl and beat until firm.
MY TIPS AND TRICKS
- Use double the amount of coconut flour instead of Xanthan gum if you are using it.
- Chop the walnuts with a knife or a rolling pin, as shown in the pictures below. It’s nice to leave some chunks, which add crunch to the cake.
- Then, turn the baked cake upside down on the chopping board or tray and gently peel the parchment paper. This is surely the best way to remove the parchment paper without breaking the cake.
- Use a tape measure or ruler to cut the cake into four equal squares. Or you can cut the cake into three rectangles to make a long cake.
- Glaze the cake with rum to enhance the taste. This step is optional but well worth it as rum gives the cake not just the extra moisture but the distinctive taste, too.
- Spread the frosting evenly on each layer. Let it cool in the refrigerator for at least two hours; it is better overnight.
- You can freeze the cake in a container for up to 3 months. Then, when you are ready to eat it, leave it in the fridge for a few hours to defrost.
NOTE:
In order to make a thicker cake, use a smaller baking pan, cut into squares, and top with coffee whipped cream.
Alternatives for coffee-walnut cake frosting
If you don’t have all the ingredients for the frosting, you can simplify it in a few different ways.
a) For example, whip the double cream with powdered erythritol and sugar-free coffee extract only.
b) Additionally, combine Greek-style yoghurt with mascarpone, powdered erythritol, and sugar-free coffee extract. Mix well to create a smooth paste. Frost between the layers and chill in the fridge.
c) You can certainly use cream cheese, whipped double cream, sour cream, powdered erythritol, and sugar-free coffee extract (or 2 tbsp of very strong coffee). Mix well.
If you love this keto coffee walnut cake, you might want to try
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THE WORLD’s BEST COFFEE-WALNUT CAKE
Cooking Tools
- Hand blender with wisk attachment
- Baking tray (13×9 inch)
- Icing Spatula
- 2 Bowls
Ingredients
CAKE
- 3 large Eggs
- 1/4 cup Erythritol - or other sweetener (or more if you like it really sweet)
- 1/4 cup Walnuts
- 1 cup Almond flour
- 2 tsp Instant coffee - or coffee extract
- 2 tbsp Hot water
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Xanthan gum - (optional for more structure)
- 1 tbsp Rum - (optional for adding extra flavor)
FROSTING
- 2/3 cup Cream cheese - (150g)
- 2/3 cup Mascarpone - (150g)
- 2/3 cup Sour cream
- 1 cup Double cream
- 2 tsp Coffee extract - or 2tsp instant coffee diluted in 1 tbs hot water
- 1/3 cup Powdered erythritol - or other sweetener (more for a sweeter taste)
Instructions
CAKE
- Preheat the oven to 150 degrees C, fan setting. Line a baking tray with parchment paper so it overlaps the sides.
- Optionally, use an 8inch round pan. The recipe is enough for two layers in a round pan. Bake each layer separately.
- Add 2 tsp of instant coffee to a small glass and pour 2 tbsp boiling water to dissolve. Let to cool.2 tsp Instant coffee, 2 tbsp Hot water
- Whisk eggs with erythritol until frothy.3 large Eggs, 1/4 cup Erythritol
- Add cooled coffee. Mix well.
- Gently fold in the almond flour, chopped/ground walnuts, baking powder, baking soda and xanthan gum. Use a rubber spatula and the folding motion until everything is incorporated.1/4 cup Walnuts, 1 cup Almond flour, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1/4 tsp Xanthan gum
- Transfer the batter to the lined tray and smooth the top with a spatula.
- Bake for 15 min or until the top is lightly golden and the toothpick inserted into the centre comes out clean.
- Let cool down completely.
FROSTING
- Meanwhile, whip the double cream.1 cup Double cream
- In a large bowl, whisk sour cream, cream cheese and mascarpone together with the powdered erythritol and coffee extract until smooth.2/3 cup Cream cheese, 2/3 cup Mascarpone, 2/3 cup Sour cream, 2 tsp Coffee extract, 1/3 cup Powdered erythritol
- Add whipped cream and whisk once again.
ASSEMBLY
- Take the cake out of the tray using the overhanging parchment paper and put it on a wooden board or the silicone mat upside down.
- Gently remove the parchment paper.
- Slice the cake into four same-sized squares. That will be your four layers.
- Glaze each layer with the rum if used.
- Spread frosting on each layer, then all over the top and sides.
- Optionally decorate it with chopped walnuts, coffee beans or anything you desire.
- Leave in the fridge for an hour at least.