Keto Thai Rice Flour Cake

This Keto Thai Rice Flour Cake is a delightful low-carb dessert, perfect for satisfying sweet cravings while adhering to a ketogenic diet. The soft, chewy texture combined with the aromatic essence of coconut makes it a unique treat that transports you to the streets of Thailand.

Ingredients

• Rice flour - 50g
• Coconut flour - 30g
• Erythritol - 30g
• Coconut milk - 120ml
• Egg - 1 large
• Baking powder - 1 tsp
• Vanilla extract - 1 tsp
• Salt - a pinch
• Unsweetened shredded coconut - 20g (for topping)

Steps

1. Preheat your oven to 175°C (350°F) and grease a small cake pan or line it with parchment paper.
2. In a mixing bowl, combine the rice flour, coconut flour, erythritol, baking powder, and salt, and mix well.
3. In another bowl, whisk together the coconut milk, egg, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until you achieve a smooth batter.
5. Pour the batter into the prepared cake pan and spread it evenly.
6. Sprinkle the unsweetened shredded coconut on top of the batter.
7. Bake in the preheated oven for about 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 it to a wire rack to cool completely.
9. Slice and serve the cake warm or at room temperature.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 150 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Water: 0.12 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Contains healthy fats from coconut, which can provide sustained energy.

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