Keto Banana Cake
SERVES
Prep Time
Cook Time
Ingredients
Servings: 10
Calories: 397kcal
Ingredients
For the Cake
- 4 eggs approx. 220g
- 1 pinch cream of tartar
- 50 g erythritol/xylitol or sweetener of choice
- 170 g almond meal
- 1.5 tsp baking powder
- 100 g cream cheese
- 100 g softened salted butter
- 1 tsp vanilla extract
- 80 g ripe banana
For the Icing
- 100 g salted butter
- 150 g cream cheese
- 40 g erythritol/xylitol or sweetener of choice powdered
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
Instructions
For the cake
- Preheat oven to 150C fan forced or 160C conventional and line a 20cm cake tin with baking paper or grease well with butter
- Separate egg whites from yolks, set aside the egg yolks for step 6
- Place egg whites and cream of tartar into the mixer and insert butterfly, whip 2 minutes / speed 3 / mc off
- Add sweetener, whip 2 minutes / speed 3 / mc off
- Remove whipped egg whites and set aside, remove butterfly
- Without washing the bowl, add all remaining ingredients including the yolks, excluding the egg whites, blend 30 seconds / speed 4 / mc on
- Scrape down, blend 10 seconds / speed 4 / mc on
- Add half of the whipped egg whites to the cake mixture, blend 10 seconds / speed 4 / mc off, scrape down and also loosen any mixture from the bottom of the bowl and under the blades
- Add the remaining egg whites, blend 10 seconds / speed 4 / mc off
- If there is still visible unmixed egg whites, using your spatula fold this into the cake mixture to combine. Transfer the cake mixture into the lined tin
- Remove any remaining mixture from the blades by spinning the empty bowl 2 seconds / speed 10 / mc on, add the extra mixture to the tin
- Bake 30-45 minutes checking cake from 30 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
- Turn off the oven, leave the fan running and oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
- Take the cake out of the oven, allow cake to cool fully then run a butter knife around the edges to loosen and carefully remove from tin
For the icing
- Add all ingredients to mixer 1 minute / speed 3 / mc on, or beat in stand mixer with whisk attachment until light & fluffy.
- Pipe or spread on cakes as desired
- Store the cake in a container, refrigerated up to 5 days or frozen up to 3 months
Video
Notes
Conventional Method
For the cake
1 Preheat oven to 160C fan forced or 170C conventional and line a 20cm cake tin with baking paper or grease well with butter
2 Separate egg whites from yolks, set aside the egg yolks for step 5
3 In a medium bowl, whip egg whites with cream of tartar to stiff peaks
4 Add sweetener and continue whipping until the sweetener is dissolved. Set aside the egg whites
5 In a separate bowl, cream together the remaining ingredients until well combined
6 Add half the whipped egg whites to the cake mixture, mix well
7 Add the remaining egg whites to the cake mixture, mix well
8 Transfer cake mixture into lined tin
9 Bake 30-45 minutes checking cake from 30 minutes onwards. You’ll know it’s done as it won’t wobble, and a skewer will come out clean
10 Turn the oven temperature off, leave the fan running, oven door ajar and leave the cake in the oven for a further 10 minutes. This will help prevent the cake sinking
11 Take the cake out of the oven, allow cake to cool fully then run a butter knife around the edges to loosen and carefully remove from tin
For the icing
12 Place all ingredients for icing into a bowl and beat or whisk until smooth
13 Pipe or spread on cakes as desired
Store the cake in a container, refrigerated
up to 5 days or frozen up to 3 months
Nutrition Facts
Banana Cake
Amount Per Serving (92 g)
Calories 397
Calories from Fat 311
% Daily Value*
Fat 34.6g53%
Saturated Fat 17.1g86%
Sodium 337mg14%
Carbohydrates 4.1g1%
Protein 8.7g17%
* Percent Daily Values are based on a 2000 calorie diet.
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Best keto banana cake recipe out there!!
Beautiful cake!! Thank you!
I make my family banana bread often but I always miss out as obviously its not a keto food. I was so pleased to try this recipe. Its really light and fluffy and so delicious. I followed instructions perfectly but it still deflated at the end but I don’t care still tastes great. I prefer it with no icing and a spread of butter
Ok,