Keto Pandan Cake
Experience the perfect harmony of vibrant Southeast Asian flavors with this Keto Pandan Cake, a delightful low-carb twist on the classic pandan dessert! Infused with fragrant pandan extract and enriched with creamy coconut milk, this cake boasts a soft, airy texture thanks to meticulously whipped egg whites. Made with nutrient-packed almond and coconut flours, it's a gluten-free and sugar-free treat that's ideal for keto dieters. A buttery crumb and subtle hints of vanilla elevate its luscious flavor profile, making it a standout dessert for any occasion. Ready in under an hour, this guilt-free indulgence serves eight and pairs wonderfully with a hot cup of tea or coffee. Whether you're hosting a gathering or simply treating yourself, this Keto Pandan Cake is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Almond flour
- 30 grams Coconut flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 5 large Eggs
- 100 grams Erythritol sweetener
- 120 grams Butter
- 120 milliliters Coconut milk
- 2 teaspoons Pandan extract
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cream of tartar
Instructions
Preheat the oven to 175°C (347°F) and line a 9-inch round cake pan with parchment paper.
In a medium bowl, combine almond flour, coconut flour, baking powder, and salt. Mix well and set aside.
Separate the egg whites from the yolks. Place the egg whites in a clean glass or metal bowl.
Using an electric mixer, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue to beat until soft peaks form.
In another large bowl, cream the butter and erythritol until light and fluffy.
Add the egg yolks to the butter mixture, one at a time, beating well after each addition.
Mix in the coconut milk, pandan extract, and vanilla extract until well combined.
Gently fold the flour mixture into the batter until just combined.
Carefully fold the beaten egg whites into the batter, doing so in batches to keep the mixture light and airy.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice and serve your delicious keto pandan cake, savoring each flavorful bite!
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.8 g | 291% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1212 mg | 404% | |
| Sodium | 2522 mg | 110% | |
| Total Carbohydrate | 179.0 g | 65% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 20.1 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 608 mg | 47% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
