Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindle, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon
Instant coffee powder (https://amzn.to/4dTTVPQ)
Almond flour (https://amzn.to/4brlttT)
Coconut flour (https://amzn.to/44wtpHU)
Monk fruit (https://amzn.to/4dxImxt)
8x8 inch baking pan (https://amzn.to/4bBGTVf, https://amzn.to/4bkaov8)
Lily's dark chocolate with stevia (https://amzn.to/4dy06ZR)
Baker's unsweetened dark chocolate (https://amzn.to/3WverAb)
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If you love coffee, here's an easy coffee cake for you to try. In the next 2 videos, I will show you how to make small or single servings for this cake as well as the peanut butter fudgy brownie.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1k...

ALMOND FLOUR VERSION
[Total Servings = 16]
NUTRITION INFO PER SERVING (INCLUDING THE FROSTING)
Total Carb = 3.1 g
Dietary Fiber = 1.3 g
Net Carb = 1.8 g
Calories = 209
Total Fat = 19.6 g
Protein = 5.9 g

COCONUT FLOUR VERSION
[Total Servings = 16]
NUTRITION INFO PER SERVING (INCLUDING THE FROSTING)
Total Carb = 1.2 g
Dietary Fiber = 0.4 g
Net Carb = 0.8 g
Calories = 151
Total Fat = 14.9 g
Protein = 3.8 g

DRY INGREDIENTS
Almond flour = 240 g (2 cups) (OR Coconut flour 60 g / 1/2 cup)
Baking powder = 8 g (2 tsp)
Baking soda = 4 g (1 tsp)
Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener)
Salt = 1/4 tsp

WET INGREDIENTS
Coconut oil = 100 ml (1/3 cup + 1 tbsp) (OR any keto friendly oil including melted unsalted butter)
Whole eggs (Room Temperature) = 4 large (230 g)
Vanilla Extract = 1 tsp

COFFEE MIXTURE
Instant coffee powder = 20 g (4 tbsp) (For a stronger flavor, you can add a bit more coffee powder but bear in the mind, the cake will be more bitter, and you may have to add more sweetener)
Unsweetened almond milk = 170 ml (2/3 cup + 1 tbsp) (OR any keto friendly milk)

COFFEE WHIPPED CREAM
Cold whipping / heavy cream = 240 g (1 cup)
Allulose powdered sweetener = 50 g (1/2 cup) (OR any keto friendly powdered sweetener)
Instant coffee powder = 2 to 3 tsp

DIRECTIONS
1. For best results, weigh the ingredients.
2. Preheat the oven at 350 F or 180 C.
3. Warm up the milk in the microwave or on the stove top until it's hot enough to melt the coffee powder. Then add the instant coffee powder and stir until dissolved. Set aside.
4. In a bowl, add all the dry ingredients and mix to combine.
5. Add all the wet ingredients including the coffee mixture and whisk until well combined. The batter is smooth and a little runny which is normal. If you use coconut flour, the batter may be a bit thicker.
6. Line an 8x8 inch baking pan with parchment paper. You can also use a 9x9 inch baking pan or any suitable pan.
7. Transfer the batter into the pan and spread evenly.
8. Bake for about 20 to 30 minutes or until a wooden skewer comes out clean.
9. Meanwhile, make the frosting. It is best to freeze the beater and bowl for about 30 minutes before using. Then add the cream, powdered sweetener and coffee powder into the bowl. I added an extra bowl with ice cubes at the bottom as the weather here is extremely hot, but this is optional. Beat with a handheld mixer at high speed until the texture is smooth, creamy and firm (about 3 to 5 minutes). Chill in the fridge until needed.
10. Cool the cake completely before frosting.
11. Scoop the cream onto the top of the cake and spread evenly. I drizzled some melted chocolate over the cream. If you wish to do the same, just melt about 30 to 50 g of dark chocolate in the microwave and drizzle with a spoon or a piping bag. Then I topped with some chopped roasted pecans (about 30 to 50 g).
12. I trimmed the sides of the cake to make them look nicer, but this is optional.
13. These coffee cake can be kept at room temperature for a few days provided you have a cool and dry climate. However, if you have a hot climate like mine, it's best to refrigerate earlier due to the frosting.

NOTE
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