Keto Plum Cake
Keto Plum Cake made at home! It is a really easy recipe!
It's totally gluten, sugar and carbs free!
In Italy the yogurt plum cake is very popular. We eat it mainly for breakfast or sometimes as an afternoon snack!
This cake is a breakfast classic, its thick and fluffy texture makes it perfect for dunking, but it's also very good if you slather a little of your favorite jam on a slice.
This recipe requires a basic preparation, but there are really many variations of plumcake: you can try the chocolate plumcake, the orange one, the coconut flakes one or the very soft apple one.
Not only that, there are also several recipes for the savory version: among ours, for example, there is the savory plum cake with asparagus, the savory spinach plum cake with feta and dried tomatoes and the savory plum cake with ham and olives.
The classic version is prepared with gluten flour (pastry flour) and I thought to play a little with the ingredients and make a keto version!
All you have to do is using "keto" ingredients such as coconut flour and erythritol "sugar".
It's going to be guilt free and really enjoyable to eat with a Chia Smash Blueberry Jam!
A cup of tea it is a MUST with it!
So try this recipe and let me know if you like it in the comments down below!
Recommended items to make this recipe:
Watch my latest video on Instagram! Leave a like and a comment!
[instagram-feed feed=1] [kofi]This keto plum cake is a great classic of breakfast desserts, soft, fragrant and perfect for dipping. It is an easy recipe, it is prepared in a short time and everyone really likes it.
It is a dessert with an easy recipe: it doesn't involve any particular difficulty: a little attention during cooking at temperature and times and you'll churn out a perfect dessert!
- 160 g coconut flour
- 40 g arrowroot starch
- 180 g erythritol (or coconut sugar)
- 200 mg almond milk (or greek yogurt)
- 3 1 eggs
- 100 mg avocado (or sunflower oil)
- 16 g baking powder
- 1 tsp lemon zest
Start whipping the eggs with the sugar in a large bowl with n electric mixer until you obtain a light and frothy mixture.
Gradually add the oil while continuing to whisk, followed by the grated lemon zest.
Then incorporate the sifted powders: flour, arrowroot starch and baking powder. Mix with a spatula until you get a homogeneous mixture.
Add the milk or greek yogurt and keep mixing.
Pour it into a 25 x 13 cm plum cake mold greased and lined with parchment paper and level.
Bake in the preheated oven at 375°F for 30-35 minutes or until a toothpick inserted into the heart of the cake comes out clean.
Take the plum cake out of the oven and let it cool completely before un molding it and serving.
