Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Keto Granulated Sweetener (Monk Fruit/Erythritol blend recommended)
  • 4 large Eggs, room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 ½ cups Superfine Almond Flour, sifted
  • ½ cup Coconut Flour
  • 1 Tbsp Baking Powder
  • ½ tsp Fine Sea Salt
  • ½ cup Heavy Whipping Cream or sour cream
  • For Optional Glaze:
  • ½ cup Keto Powdered Sweetener
  • 1 - 2 Tbsp Heavy Cream or water

Instructions:

  1. Preheat oven to 325°F (160°C). Grease the 9x5 inch loaf pan thoroughly and line it with a parchment sling, leaving excess paper hanging over the sides for easy removal.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Sift this mixture to prevent lumps; set aside.
  3. Using an electric mixer, cream the softened butter and granulated sweetener on medium-high speed until the mixture is visibly pale, light, and fluffy (about 3-5 minutes). This step incorporates vital air.
  4. Reduce speed to medium-low. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl frequently. Add the vanilla extract with the final egg.
  5. With the mixer on the lowest speed, slowly add half of the dry ingredient mixture until just combined.
  6. Pour in the heavy whipping cream and mix briefly until incorporated.
  7. Add the remaining dry mixture and mix only until no streaks of flour remain. Stop immediately to prevent the cake from becoming dense.
  8. Scrape the batter into the prepared loaf pan, smoothing the top with a spatula.
  9. Bake for 60 to 70 minutes. If the top begins to brown too quickly after 35-40 minutes, loosely tent the pan with foil.
  10. Check doneness: The cake is done when a wooden skewer inserted into the center comes out clean, or when the internal temperature reaches 200–205°F (93–96°C).
  11. Remove the cake from the oven and let it cool in the pan for 20 minutes.
  12. Use the parchment sling to lift the cake out of the pan. Transfer it to a wire cooling rack and let it cool completely for at least 2 hours before slicing.
  13. For the optional glaze, whisk the powdered sweetener and 1 Tbsp of heavy cream until smooth. Add the remaining cream or water slowly until the desired pouring consistency is reached. Drizzle the glaze over the completely cooled cake.