Been trying to perfect this Walnut Cake

My partner loves coffee and walnut cake but nothing has worked out right so I bought a large bag of ground walnuts and have made a version of an olive oil cake using the ground walnuts instead of almond or coconut flour.

It has turned out very moist and taste fantastic, even if I say so myself.

Next time I will have it with frosting but this time I’ll make do with double/heavy cream… such a sacrifice… ha ha ha.

Keto Walnut Cake

12 -16 serves

375g/3 cups raw walnuts or ground walnuts

6 large eggs

125ml/1/2 cup olive oil or coconut oil

65g/1/2 cup granulated sweetener of choice

1 tsp vanilla extract 

1 teaspoon salt

2 tablespoons arrowroot powder (optional but acts as a stabiliser, you could use ground chia seeds or psyllium husks)

1 teaspoon baking powder

Optional:

Spices of your choice e.g. cinnamon, nutmeg, ginger.

For serving: 

Cream, fresh figs(not Keto) and whole walnuts or top with coffee frosting and whole walnuts.

Not Keto:

Warm honey

Preheat oven to 350 degrees. Grease a 9” round pan and line the bottom with parchment paper. You could use 2 sandwich tins but you would have to shorten the cooking time a bit.

If making your own ground walnuts add to a food processor and process into a coarse meal. Set aside.

Add the eggs, oil, vanilla, sweetener, salt, and arrowroot to a large bowl and using a hand mixer beat until frothy and evenly combined (about 2 minutes). 

Add the ground walnuts and baking powder, and beat again for another minute, you add any spices at this time.

Pour batter into the prepared baking pan.

Bake 45 minutes to 1 hour, or until golden, slightly puffed, use a toothpick inserted in the center when it comes out clean the cake is ready. Let cool in pan about 10 minutes before removing and letting cool completely.

Serve the cake on its own, or dress it up with a dollop of cream, a few fresh figs (not Keto), walnuts and a generous drizzle of honey(not Keto) on top, or coffee frosting and whole walnuts.


Coffee Frosting

1/2 cup (118ml) heavy cream

1/4 cup (50g) sweetener of your choice

1-2 tbsp instant coffee powder

1 tub (250g) cream cheese

Using a hand mixer beat together cream cheese, sweetener and coffee powder (adjust this to your taste at this stage) until well blended and smooth.

Add the cream and mix in well.

NUTRITION: (per serve cake only)

Net Carbs; 4g

Fibre; 1.5g

Calories; 255


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