Keto Cheese Butter Cake | Cheddar cheese aroma | Rich, buttery, sweet & savory deliciousness скачать в хорошем качестве

Keto Cheese Butter Cake | Cheddar cheese aroma | Rich, buttery, sweet & savory deliciousness

Current cookbooks available: - 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook Vol. 1 4. The Ultimate Keto Cookbook Vol. 2 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Click this link to purchase via Payhip in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas Click these links to purchase via Amazon in Kindle, Paperback & Hardcover formats. There are 2 version of paperbacks, one is with color interior, and the other is with black & white interior. Click "See all formats" to select the right format. 1. The Ultimate Keto Bread Recipes by (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook Vol. 1 (https://amzn.to/4iG6D6n) 4. The Ultimate Keto Cookbook Vol. 2 (https://amzn.to/4sCP9xH) 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Coconut Flour (https://amzn.to/3LgLejJ) Almond flour (https://amzn.to/3NQN7EY) Monk fruit (https://amzn.to/3GFarDd) 7-inch round pan with removable bottom (https://amzn.to/3WG5Mud) Digital food scale (https://amzn.to/4cUyP30) Link to purchase merchandise Https://lowcarbrecipeideas.etsy.com ********** This is a remake of the original cheddar cheese butter cake published about 4 years ago here. I have used a short-cut version for this cake, so it is way easier and faster to make without affecting the taste. I also used a combo of almond and coconut flour which produces the best texture, whereas the original version uses solely almond flour. I love the aroma of cheddar cheese and the rich, buttery, sweet and savory taste of this cake. If you prefer a stronger cheese flavor, you could use sharp cheddar or any suitable cheese. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficia... [Total Servings = 12] NUTRITION INFO PER SERVING Total Carb = 2.5 g Dietary Fiber = 1.1 g Net Carb = 1.4 g Calories = 274 Total Fat = 25.9 g Protein = 8.7 g DRY INGREDIENTS Almond flour = 150 g (1 1/4 cups) Coconut flour = 40 g (5 3/4 tbsp) Other flour options: - Soley almond flour = 300 g (2 1/2 cups) Solely coconut flour = 80 g (2/3 cup) Baking Powder = 12 g (3 tsp) Monk fruit = 80 g (1/3 cup + 1 tbsp) (OR any other keto friendly sweetener.) Salt = 1/2 to 3/4 tsp (I used 3/4 tsp) WET INGREDIENTS Melted unsalted butter (room temperature) = 225 g (1 cup) Whole large eggs (room temperature) = 4 (230 g) Vanilla Extract = 5 ml (1 tsp) Shredded cheddar cheese = 120 g (1 cup) (I used a block cheddar cheese and shredded it myself. You can also use sharp cheddar cheese or any suitable cheese) DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven to 340 F or 170 C. 3. In a bowl, add all the dry ingredients and mix until well combined. 4. Add all the wet ingredients and whisk until well combined. 5. Finally, add the shredded cheddar cheese and mix until well combined. The batter is quite thick. 6. I used a 7 1/2-inch round pan with a removable bottom, greased and lined with parchment paper. 7. Transfer the batter into the pan and spread evenly. In the past, I have tried topping the batter with more shredded cheese on top but after baking, the top became so hard that it was so difficult to cut the cake. Hence, I avoid doing that. 8. Bake for 40 to 50 minutes or until a wooden skewer comes out clean. 9. Let the cake cool for a bit before cutting into 12 servings. The crust of the cake is quite crispy and initially the cheese in the crumbs also tasted a bit crispy when still warm. 10. This cake can be served warm. To reheat, just microwave for 30 seconds for a warm, soft and fluffy texture. 11. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to 3 months. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support! PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.