Ingredient Links

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time! **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Xanthan Gum – This is used to create a batter more similar to that of white flour. It helps give keto baked goods a chewier dough-like texture.

Tips 

• If you want your cake to come out cleaner/prettier looking, your can make it in a separate bowl then grease a mug or ramekin and use a spatula to neatly pour the batter in.
• I have yet to try it but I think this cake would also be great in the oven! Give it a shot by baking it at 350* for 10min or until a toothpick comes out relatively clean.
• This cake goes great with all kinds of toppings so feel free to get creative.
• You can lower the calories of this cake by adding 2 tsp almond milk instead of heavy cream if you’d like and/or 1 egg white instead of the egg yolk!