Soybean Flour Cake

Soybean Flour Cake is a delightful low-carb Korean dessert that combines the nutty flavor of soybean flour with a light and fluffy texture. Perfect for those seeking a healthy treat, this cake is both satisfying and guilt-free.

Ingredients

• Soybean flour - 100 grams
• Eggs - 2 large
• Erythritol - 30 grams
• Baking powder - 1 teaspoon
• Unsweetened almond milk - 60 milliliters
• Vanilla extract - 1 teaspoon
• Coconut oil - 20 grams (melted)

Steps

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

Nutrition

• Calories: 180
• Protein: 10 g
• Carbs: 9 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.1 L

Health Benefits

• Rich in protein and fiber, promoting satiety and digestive health.
• Low in carbohydrates, making it suitable for low-carb diets.

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