Keto Jujube Cake

Keto Jujube Cake is a delightful Korean dessert that combines the rich flavors of jujube dates with a low-carb twist. This moist and fragrant cake is perfect for satisfying your sweet cravings while staying true to your keto lifestyle.

Ingredients

• Almond flour - 100 grams
• Coconut flour - 20 grams
• Erythritol - 40 grams
• Unsweetened cocoa powder - 10 grams
• Baking powder - 1 teaspoon
• Salt - a pinch
• Eggs - 2 large
• Unsalted butter - 40 grams, melted
• Vanilla extract - 1 teaspoon
• Jujube (dried) - 50 grams, chopped
• Unsweetened almond milk - 60 milliliters

Steps

1. Preheat your oven to 180°C (350°F) and grease a small cake pan.
2. In a large mixing bowl, combine almond flour, coconut flour, erythritol, cocoa powder, baking powder, and salt.
3. In another bowl, whisk together the eggs, melted butter, vanilla extract, and almond milk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in the chopped jujube gently into the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 150 mg
• Total Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in fiber from almond and coconut flour, promoting digestive health.

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