Keto coffee cake with mocha ganache

Updated at: Mon, 01 Apr 2024 17:02:29 GMT

Step 1

Grease and line a loaf tin or a 20cm loose-bottom cake tin and pre-heat the oven to 180C

Step 2

Place the butter, cream cheese, and eggs on the counter and bring to room temperature.

Step 3

Mix the almond flour, coconut flour, psyllium husk powder, baking powder, and salt in a small bowl. Set aside.

Step 4

Use a hand mixer or stand mixer to cream together the butter, cream cheese, and sweetener until smooth. The butter should be lighter in color and the sweetener should be dissolved.

Step 5

Continue using the mixer to whip in the eggs one at a time. Scrape down the sides of the bowl between adding each egg.

Step 6

Use a rubber spatula to fold in the yoghurt/sour cream. Add the dry ingredients and mix until a thick batter forms. Add the vanilla extract and coffee. Stir to combine.

Step 7

Bake for 30 - 40 mins till the cake feels firm to the touch and bouncy. Cool in the tin.

Step 8

WHEN THE CAKE HAS COOLED DOWN. Melt the butter and chocolate together.

Step 9

Stir in the coffee

Step 10

Beat in the cream until the icing is light and fluffy

Step 11

Slather all over the cooled cake

Step 12

The ganache will set as it cools.

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