Keto Sweet Potato Cake

This Keto Sweet Potato Cake is a delightful twist on traditional Korean desserts, incorporating the natural sweetness of sweet potatoes while keeping it keto-friendly. With a moist texture and a hint of coconut, this cake is perfect for satisfying your dessert cravings without the guilt.

Ingredients

• Mashed sweet potato - 100 grams
• Almond flour - 50 grams
• Coconut flour - 10 grams
• Egg - 1 large
• Erythritol sweetener - 30 grams
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Coconut oil - 20 grams (melted)
• Unsweetened cocoa powder - 1 tablespoon (optional, for decoration)

Steps

1. Preheat your oven to 180°C (350°F) and grease a small cake pan.
2. In a mixing bowl, combine the mashed sweet potato, erythritol sweetener, egg, melted coconut oil, and vanilla extract until well mixed.
3. In another bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool for a few minutes before removing it from the pan.
8. Dust with unsweetened cocoa powder if desired and slice into two servings.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, suitable for a keto diet.
• Rich in fiber from sweet potatoes, promoting digestive health.

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