“Keto-Friendly Ethiopian Coffee Walnut Cake”

Allergens

Nuts (Almonds and Walnuts)

Ingredients

• 1 cup almond flour
• 1/2 cup walnuts, coarsely chopped
• 1/4 cup erythritol
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 3 large eggs, room temperature
• 1/2 cup brewed Ethiopian coffee, cooled
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 6 inch springform pan and line the bottom with parchment paper. In a large bowl, whisk together almond flour, walnuts, erythritol, cocoa powder, baking powder, cinnamon, and salt. In another bowl, beat the eggs until well combined. Add in the cooled coffee, melted butter, and vanilla extract, mixing until smooth. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix. Transfer the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before removing it from the pan.

Chef’s Insight

The combination of Ethiopian coffee and walnuts creates a unique flavor profile that complements the keto diet perfectly.

Notes

This recipe is easy to make and can be prepared in less than an hour. Enjoy this delicious keto-friendly Ethiopian Coffee Walnut Cake as a guilt-free dessert option.