Low Carb Ube Cake
Indulge in a delightful and guilt-free twist on a classic Filipino dessert with this Low Carb Ube Cake! Made with almond and coconut flours, this keto-friendly treat is packed with the sweet, earthy flavor and vibrant purple hue of ube, thanks to the addition of ube extract. Sweetened with erythritol, it's perfectly suited for low carb and gluten-free diets. The cake boasts a moist and airy texture, achieved by folding in whipped cream of tartar for added lightness. Topped with whipped cream—or coconut cream for a dairy-free option—and a sprinkle of powdered erythritol, this stunning dessert is as beautiful as it is delicious. Perfect for celebrations or simply treating yourself, this low-carb ube cake is a must-try for anyone seeking a healthier dessert option without compromising flavor.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Granulated erythritol or other keto-friendly sweetener
- 4 Eggs, large
- 0.5 cups Unsweetened almond milk
- 0.25 cups Butter, melted and cooled (or ghee for dairy-free option)
- 2 teaspoons Ube extract
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Cream of tartar
- 1 cup Heavy cream (or coconut cream for dairy-free option)
- 2 tablespoons Powdered erythritol (optional, for topping)
Instructions
Preheat your oven to 325°F (163°C) and grease or line a 9-inch round cake pan with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, salt, and granulated erythritol. Whisk until well mixed and set aside.
In a separate bowl, beat the eggs with an electric hand mixer on medium speed for 1-2 minutes until frothy.
Add the unsweetened almond milk, melted butter (or ghee), ube extract, and vanilla extract to the eggs. Mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until a thick batter forms.
In a clean mixing bowl, whip the cream of tartar with an electric hand mixer until stiff peaks form. Carefully fold the whipped mixture into the batter to add lightness.
Transfer the batter to the prepared cake pan and spread evenly with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the whipped topping by beating the heavy cream (or coconut cream) with 2 tablespoons of powdered erythritol until soft peaks form. Set it aside in the refrigerator.
Once the cake is done baking, let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frost the cooled cake with the prepared whipped topping and dust with additional powdered erythritol, if desired.
Slice and serve! Store leftovers covered in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.8 g | 328% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 1732 mg | 75% | |
| Total Carbohydrate | 276.2 g | 100% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 18.3 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 912 mg | 70% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 735 mg | 16% | |
*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.
