Keto Sweet Potato Cake

This Keto Sweet Potato Cake is a delightful fusion of traditional Japanese flavors and low-carb ingredients, making it a perfect guilt-free dessert. Its moist texture and subtle sweetness will satisfy your cravings while keeping your diet in check.

Ingredients

• Mashed sweet potato - 100 grams
• Almond flour - 50 grams
• Coconut flour - 20 grams
• Erythritol sweetener - 30 grams
• Egg - 1 large
• Unsweetened almond milk - 30 ml
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Coconut oil (melted) - 20 grams

Steps

1. Preheat the oven to 180°C (350°F) and grease a small cake pan.
2. In a mixing bowl, combine the mashed sweet potato, almond flour, coconut flour, erythritol, baking powder, and salt.
3. In another bowl, whisk the egg, almond milk, melted coconut oil, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared cake pan and spread evenly.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
8. Slice and serve as desired, optionally topped with a dollop of whipped cream or coconut cream.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting eye health and immunity.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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