Keto Sweet Potato Cake

This Keto Sweet Potato Cake is a delightful fusion of traditional Chinese flavors and modern keto principles, offering a moist, subtly sweet dessert that's perfect for satisfying your cravings. Made with almond flour and sweet potato, this cake is not only low in carbs but also rich in nutrients.

Ingredients

• Sweet potato - 100 grams
• Almond flour - 60 grams
• Coconut flour - 20 grams
• Erythritol - 40 grams
• Egg - 1 large
• Unsweetened almond milk - 30 ml
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Coconut oil - 15 grams (melted)

Steps

1. Preheat the oven to 180°C (350°F).
2. Peel and steam the sweet potato until tender, about 15-20 minutes. Mash it until smooth and let it cool slightly.
3. In a mixing bowl, combine almond flour, coconut flour, erythritol, baking powder, and salt.
4. In another bowl, whisk together the mashed sweet potato, egg, almond milk, melted coconut oil, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into a greased 6-inch round cake pan or a small baking dish.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 18 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 40 mg
• Total Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for a keto diet.
• Rich in fiber from sweet potatoes, supporting digestive health.
• Contains healthy fats from almond and coconut, promoting satiety.

Tags