Sweet Potato Cake

This Low Carb Korean Sweet Potato Cake is a delightful treat that captures the earthy sweetness of sweet potatoes while keeping the carbohydrate content low. Perfectly moist and subtly flavored, it's an ideal dessert for those seeking a healthier option without sacrificing taste.

Ingredients

• Sweet potato - 150 grams
• Almond flour - 50 grams
• Coconut flour - 20 grams
• Egg - 1 large
• Erythritol - 30 grams
• Baking powder - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Coconut oil - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F) and grease a small cake pan.
2. Peel and steam the sweet potato for about 15 minutes or until soft, then mash it in a bowl.
3. In a separate bowl, combine almond flour, coconut flour, baking powder, erythritol, and salt.
4. Add the mashed sweet potato, egg, vanilla extract, and melted coconut oil to the dry ingredients, mixing until well combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool for a few minutes before removing it from the pan and slicing it into two servings.

Nutrition

• Calories: 160
• Protein: 4 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 200 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 and antioxidants from sweet potatoes.
• Low in carbohydrates, making it suitable for low-carb diets.

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