LOW-CARB COFFEE WALNUT CAKE (WITH ALMOND FLOUR & MASCARPONE)
Love coffee cake? This easy low-carb coffee walnut cake with almond flour and mascarpone is a keto twist you’ll want to make again and again.
Cooking Tools
- Hand blender with wisk attachment
- Baking tray (13x9 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.
Nutrition
Calories: 284kcalCarbohydrates: 9gProtein: 6gFat: 27gFiber: 1gSugar: 2gNet carb: 8g
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates - Fiber - Sugar alcohols = Net carb
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