Low Carb Pandan Cake
Delight your taste buds with this Low Carb Pandan Cake, a tropical-inspired treat that’s as nutritious as it is flavorful. Made with a blend of almond flour and coconut flour, this moist and aromatic cake is the perfect guilt-free dessert for anyone following a low-carb or keto lifestyle. Infused with the delicate essence of pandan and vanilla, every bite delivers a vibrant and sweet aroma reminiscent of Southeast Asian desserts. Sweetened with erythritol for a sugar-free experience and enriched with creamy coconut milk, this recipe creates a wonderfully soft texture without compromising on richness. Ready in under an hour, this easy-to-make cake is ideal for special occasions or a simple indulgence. Serve it plain or pair with a dollop of whipped cream for an elegant finish! Perfect for health-conscious food lovers craving tropical flavors.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 20 grams Coconut flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 0.25 teaspoon Salt
- 100 grams Erythritol or any low-carb sweetener
- 115 grams Butter, melted and cooled
- 4 pieces Eggs, large
- 120 milliliters Unsweetened coconut milk
- 1 teaspoon Pandan extract
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan. You can also line it with parchment paper for easier removal.
In a large mixing bowl, whisk together almond flour, coconut flour, baking powder, xanthan gum, and salt until well combined.
In a separate bowl, beat the melted butter with the erythritol (or your choice of low-carb sweetener) until you achieve a smooth mixture.
Add the eggs to the butter-sweetener mix, one at a time, beating well after each addition until fully incorporated.
Stir in the coconut milk, pandan extract, and vanilla extract until well mixed.
Gradually combine the wet ingredients with the dry mixture, stirring gently until you achieve a smooth batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Transfer the cake to a wire rack and allow it to cool completely before serving.
Slice and enjoy your delicious, low carb pandan cake!
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 73.2 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 1385 mg | 60% | |
| Total Carbohydrate | 142.1 g | 52% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 6.3 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 583 mg | 45% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 429 mg | 9% | |
*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.
