I make this cake to lose some weight, and I just enjoy it with a coffee or tea all day long!

This recipe trial was made in two parts. First was about finding the right ingredients: I used Ketostix to test all the potential candidate nuts and seeds for the recipe. And, I can say with confidence that this cake will not throw you off Ketosis. Second part was about finding the best method for combining all these ingredients. I have to say that if you put all the ingredients together into a blender and just process at once, you will still get a very nice cake. However, the texture will be more dense and more like a nut bar.

Keto Cake.

Serves 8. Cooking time 2 hours. Your time 40 minutes.

Ingredients:

270 ml/9 oz coconut cream, premium quality

1/4 cup tahini

1 cup  walnuts

1/2 cup sunflower seeds

3/4 cup cocoa powder

5 eggs

3/4 cup Monk Fruit with Erythritol sugar

1/4 cup sunflower seeds, additional

Topping:

3g/0.1oz Agar-Agar

1/2 cup water

270 ml/9 oz  coconut cream, premium quality

1 tsp vanilla essence

1/4 cup Monk Fruit  with Erythritol sugar

1/4 tsp citrus acid powder

* 18-20 cm /7-8 in removable cake spring form, a powerful food processor or a blender, and a mixer

Method:

1. Preheat oven to 180C / 356F degrees. Make a single layer of baking paper for the base of the springform and a double layer wide to cover the sides.
2. Using a mixer beat whole eggs and gradually add Monk fruit sugar. Continue mixing until the volume increases.
3. Using a powerful blender or a processor, combine coconut cream, tahini, 1/2 cup sunflower seeds, walnuts and process on the highest speed to keep the blender stable. Add the cocoa powder and process until a consistent colour.
4. Add the remainder 1/4 cup of sunflower seeds and just pulse once or twice.
5. Add the beaten eggs to the processor to combine, or transfer all into one large bowl and combine manually.
6. Transfer the cake mixture into the prepared cake baking form and bake for 25 mins in a fan forced mode. The cake needs to cool down before starting with the topping.
7. For the topping: Remove the cake from the spring form, remove the baking paper from the sides only, leave the baking paper at the bottom, and put the cake back into the form and lock it. 
8. Dissolve and stir the Agar-Agar in water with a silicone spatula in a saucepan over a medium heat. As it starts to boil, add sugar and continue mixing until it starts to bubble up. Then switch off the heat.
9. Thoroughly incorporate coconut cream into the Agar syrup, then quickly add vanilla and citrus acid. Continue mixing every minute until the mixture almost at the room temperature and the surface tends to solidify.
10. Pour the warm topping over the cake and help with a spatula to distribute it evenly over the top, letting the excess to fill in the gaps between the cake and the form. Put the cake in the form into a fridge for 30-50 minutes. Serve the cake once the topping is set and looks shiny.

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