Ingredients:
- 1 cup (2 sticks) Unsalted Butter, softened
- 4 oz Full-Fat Cream Cheese, softened
- 4 large Eggs, room temperature
- 2 tsp Pure Vanilla Extract
- 1 cup Keto Granulated Sweetener (Erythritol/Monk Fruit blend)
- 1/4 cup Keto Powdered Sweetener (optional, for dusting)
- 1 Tbsp Baking Powder, fresh
- 1/2 tsp Fine Sea Salt
- 1 1/2 cups Superfine Almond Flour (180 g)
- 1/4 cup Coconut Flour (30 g)
- 1 tsp Xanthan Gum
Instructions:
- Preheat oven to 325°F (160°C). Grease the 9x5 inch loaf pan thoroughly and line it with parchment paper, leaving an overhang on the two longer sides (a parchment sling).
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, salt, and xanthan gum. Ensure the xanthan gum is evenly distributed.
- In the bowl of a stand mixer, beat the softened butter and cream cheese on medium speed until perfectly smooth, light, and fluffy (2–3 minutes). Scrape down the sides.
- Gradually add the granulated keto sweetener and continue beating for another 3–4 minutes until the mixture is pale and airy. This step incorporates vital air for lift.
- Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Mix in the vanilla extract.
- Reduce the mixer speed to low. Add the dry ingredient mixture in two batches. Mix only until just combined—do not overmix, as this can make keto baked goods tough.
- Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55–65 minutes at 325°F (160°C). If the top browns too quickly (around 30 minutes), gently tent the pan with aluminium foil.
- The cake is ready when a toothpick inserted into the center comes out mostly clean. Remove the cake from the oven and let it cool in the pan for 15 minutes.
- Use the parchment sling to gently lift the cake out of the pan and transfer it to a wire rack. Allow it to cool completely (at least 1.5 hours) before slicing to maintain the perfect crumb structure.