As I continue to refine my keto baking skills, I’ve welcomed a few new ingredients into my kitchen. In addition to whole psyllium husk and banana extract, I’m now experimenting with coconut flour and cream of tartar. These additions are key to achieving the right texture and structure in keto baking, and they make this Keto Banana Cake recipe a delightful treat. Let’s explore how they contribute to this recipe.
Here’s a Keto Banana Cake Recipe that’s perfect for two servings. It’s light, fluffy, and easy to make, and we’ll talk about why certain cooking methods work better for different serving sizes. Let’s dive in!
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1. Coconut Flour
- Coconut flour is a keto baker’s best friend. It’s highly absorbent, so you only need a small amount compared to almond flour. It helps create a light texture in baked goods while keeping them low in carbs. However, because of its absorbency, it’s important to use it sparingly and often pair it with other flours or more moisture.
2. Cream of Tartar
- Cream of tartar is a must when whipping egg whites to stabilize them, but it also has another job—it helps achieve that perfect fluffy, airy texture in keto cakes by making the egg whites hold their shape better. It’s especially helpful in keto baking, where gluten is absent, and we rely on eggs and other agents to provide structure.
Ingredients:
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1/2 tsp whole psyllium husk
- 1/4 tsp double-action baking powder
- 1/4 cup plant-based butter or coconut oil, melted
- 1/4 tsp vanilla extract
- 1 large egg
- 1 tbsp erythritol (or sweetener of choice)
- 2 tbsp unsweetened almond milk (optional for more moisture)
- 1/4 tsp cinnamon (optional for flavor)
- A few drops of banana extract (to taste)
- 1/8 tsp cream of tartar
Directions:
1. Preheat your oven or air fryer:
- Oven: Preheat to 350°F (175°C).
- Air Fryer: Set to 320°F (160°C). Note: The air fryer is perfect for small batches like one serving, but if you’re making more than one, stick with the oven to avoid overcooking the top surface.
2. Whip the Egg White with Cream of Tartar:
Separate the egg white from the yolk. Add cream of tartar to the egg white and whip until soft peaks form. This step will help make the cake extra fluffy. Set aside.
3. Mix Dry Ingredients:
Sift together the almond flour, coconut flour, psyllium husk, and baking powder in a bowl. This will ensure a smooth, lump-free batter.
4. Prepare Wet Ingredients:
In another bowl, whisk the egg yolk, melted butter (or coconut oil), vanilla extract, sweetener, and banana extract until combined. Fold in the whipped egg white.
5. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry mixture. Stir gently until just combined. You want the batter to remain airy, so avoid overmixing. If the batter feels too thick, add a tablespoon or two of unsweetened almond milk.
6. Pour into Mold:
Pour the batter into a 5-inch silicone or oven-safe mold. Silicone molds work great for this recipe as they make it easy to pop out the finished cake.
7. Bake or Air Fry:
- Oven: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Air Fryer: Air fry for 12-15 minutes, checking for doneness with a toothpick. Important Note: While the air fryer is convenient for smaller batches (like one serving), it may burn the top surface of larger amounts, making the oven a better option for two or more servings.
8. Cool and Enjoy:
Let the cake cool in the mold for a few minutes before transferring to a plate. You can garnish with a sprinkle of cinnamon or shredded coconut if desired.
Nutrition Information (Per Serving):
- Calories: 220 kcal
- Fat: 20g
- Protein: 5g
- Net Carbs: 2.5g
- Fiber: 3g
Why These Ingredients Work:
Coconut Flour:
Coconut flour absorbs a lot of liquid, which is why we only use a small amount in this recipe. Its light texture ensures that the cake remains soft without adding too many carbs. It’s an excellent keto-friendly flour that pairs well with almond flour.
Cream of Tartar:
This acid stabilizes the egg whites, allowing them to reach their peak fluffiness, which is key in making the cake rise. The whipped egg whites give the cake a soft, airy texture, while the cream of tartar ensures that the peaks hold strong.
Air Fryer vs. Oven:
For smaller amounts like a single serving, the air fryer is incredibly quick and efficient. However, for larger portions (like this 2-serving recipe), the oven ensures a more even bake. The air fryer’s intense heat can sometimes burn the top of a larger cake while the center remains undercooked, so keep that in mind when scaling up your recipe.
Cooking Temperature: Air Fryer vs. Oven
Why do we use different cooking temperatures for the air fryer and the oven? The main reason is the way heat is distributed in each appliance.
- Air Fryer: Uses convection to circulate hot air rapidly, which can lead to faster browning and crisping. That’s why you should cook at a lower temperature compared to an oven. The air fryer is great for small portions, but for larger bakes, the quick-cooking can cause the top to burn before the center is cooked.
- Oven: Provides more consistent, even heat, allowing the cake to rise and bake through evenly. It’s perfect for larger batches where you need more time for the heat to penetrate the center without burning the surface.
Final Thoughts:
With the new additions of coconut flour and cream of tartar, this keto banana cake recipe brings you a delicious, fluffy treat that’s low in carbs and full of flavor. If you’re making a small batch, the air fryer is a great time-saver, but for larger portions, the oven is your best friend for an evenly baked cake.
Happy baking!
