Keto Coconut Matcha Cake
comes out to be approximately
Fat: 30.8 g (of which Saturated: 22.1 g, MUFA’s: 0.9 g),
Total Carbs: 4.6 g,
Fiber: 1.6 g,
: 3.0 g
Protein: 6.0 g
softened, room temperature
or coconut water
matcha green tea powder
Preheat the oven to 350°F (180°C). Get your ingredients ready at hand.
Line a bottoms o a 8″ or 9″
, beat the eggs with the whisk attachment for 1 min on high spped. With the mixer on, gradually add
and continue beating on high speed a full 8 min. It will be thick and fluffy.
in thirds, and mix slowly. Slowly and thoroughly fold in
Pour the batter into the prepared
for 20 minutes, or until a toothpick comes out clean. If the batter is not baked straight away after mixing, it might deflate.
Let cool in the
for 10 min then run a thin
around edges to loosen cake. Transfer to a wire rack and remove
. Soak the sponge cake with Bacardi rum or coconut water.
according to instructions.
In a mixing bowl of a
stand electric mixer
, mix together mascarpone, cream cheese,
and mix. Add dissolved room-temperature
, and mix thoroughly.
After you have soaked the sponge cake with a
, frost the top and the sides with the matcha cream filling. Sprinkle with some shredded coconut.
Refrigerate the cake for at least 4 hours or overnight before serving. I suggest you don’t save it for dinner as matcha might keep you up for a while! 🙂