The Best Keto Butter Walnut Cake | Super Easy | Buttery Nutty Delicious
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When I was buying breakfast at the local market recently, I saw someone selling butter walnut cake. I thought that was interesting and bought one loaf for my family. I tried it and like it. Of course, that was a regular version so I thought I should make a low carb/keto version using my short-cut butter cake recipe. It turned out so good. I love the crunch from the walnuts and the buttery texture of the cake. As usual, it is super easy to make.
The recipe can be viewed and printed at this link;
https://www.lowcarbrecipeideasofficial.com/recipes/butter-walnut-cake
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 5.8 g
Dietary Fiber = 2.6 g
Net Carb = 3.2 g
Calories = 324
Total Fat = 31.1 g
Protein = 7 g
DRY INGREDIENTS
Almond flour = 150 g (1 1/4 cups)
Coconut flour = 40 g (5 3/4 tbsp)
Other flour options:-
1. Solely almond flour = 300 g (2 1/2 cups)
2. Solely coconut flour = 80 g (2/3 cup)
Baking Powder = 12 g (3 tsp)
Monk fruit = 80 g (1/3 cup + 1 tbsp) (This is mildly sweet so you can increase to 100g or more if you prefer it to be sweeter. You can also use any other keto friendly sweetener.)
Salt = 3/4 to 1 tsp (I used 1 tsp as I like my butter cake to be salty enough but not overly salty. Of course, you can use 1/2 to 3/4 tsp if you prefer it to be less salty)
Chopped roasted walnuts = 120 g (1 cup) (I have gone all out with the walnuts as I love lots of crunch, but if you prefer, you can certainly reduce to 90 g or 3/4 cup)
WET INGREDIENTS
Unsalted Melted Butter (room temperature) = 225 g / 1 cup
Whole large eggs (room temperature) = 4 / 230 g
Vanilla Extract = 5 ml (1 tsp)
DIRECTIONS
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven to 350 F or 180 C.
3. In a bowl, add all the dry ingredients (except the walnuts) and mix until well combined.
4. Add all the wet ingredients and whisk until well combined.
5. Finally, add the chopped roasted walnuts but reserve some for the topping. Mix to combine.
6. I used a 7 1/2-inch round pan with a removable bottom, greased and lined with parchment paper. You can also use any suitable baking pan. Transfer the batter into the pan and spread evenly. Then top with the reserved walnuts and press down gently to ensure they stick to the batter.
7. Bake for 50 to 60 minutes or until a wooden skewer comes out clean.
8. Cool slightly before slicing into 12 servings.
9. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to 3 months.
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