Keto Revani Cake

There are many variations of revani cake, most being Turkish or Greek. Traditionally, it is a semolina cake soaked in syrup which is drop-dead delicious.

As semolina is a no-no on keto, this version mimics its texture with a blend of flours and flaxmeal. You’ll want to enjoy a slice for dessert, with a cup of coffee and even (confession time!) for breakfast!

Ingredients

1 cup almond flour
1/4 cup coconut flour
1/4 cup flaxmeal
1/4 cup monkfruit sweetener
1/4 cup extra virgin olive oil
1/4 cup unsweetened shredded coconut
4 large eggs, room temperature
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp xantham gum
Pinch of salt

Syrup
1 cup water
1/2 cup Swerve brown
1/4 cup sugar-free maple or other syrup
1 lime, juiced
1 tsp vanilla extract

Yields: 8 servings
Per serving*:
Calories: 253
Net carbs: 3
Protein (grams): 8
Fat (grams): 21

Prep time: 10 min
Cook time: 35 min
Total time: 2 hrs 45 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Start by preparing the syrup to soak the revani cake. Combine all the syrup ingredients in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally.

Remove the syrup from the heat, set aside and allow to cool completely.

Preheat oven to 350F.

For the revani cake, in a medium bowl, mix together the almond and coconut flours, flaxmeal, baking powder, xantham gum and pinch of salt.

In a large bowl, whisk together the eggs and monkfruit with a handmixer, about 5 min.

Once the egg mixture is frothy and pale yellow, whisk in the extra virgin olive oil and vanilla extract.

Then, slowly incorporate the dry ingredients, mixing well.

Transfer the cake batter to a silicone or greased cake pan, and bake 25-30 min.

Remove the revani cake from the oven. Poke holes in it, using a fork or skewer, then pour the cooled syrup over it.

Allow the cake to cool completely and rest about 2 hours before unmolding .

Flip the cake over and unmold onto a plate or serving dish. Sprinkle the top with the shredded coconut, then slice and serve.

Store the revani cake slices in the fridge or freeze them.

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Keto Revani Cake

Yield: 8

Author: Georgiana Elias

Prep time: 10 MinCook time: 35 MinInactive time: 2 HourTotal time: 2 H & 45 M

There are many variations of revani cake, most being Turkish or Greek. Traditionally, it is a semolina cake soaked in syrup which is drop-dead delicious. As semolina is a no-no on keto, this version mimics its texture with a blend of flours and flaxmeal. You’ll want to enjoy a slice for dessert, with a cup of coffee and even (confession time!) for breakfast!

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup flaxmeal
• 1/4 cup monkfruit sweetener
• 1/4 cup extra virgin olive oil
• 1/4 cup unsweetened shredded coconut
• 4 large eggs, room temperature
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp xantham gum
• Pinch of salt

Syrup

• 1 cup water
• 1/2 cup Swerve brown
• 1/4 cup sugar-free maple or other syrup
• 1 lime, juiced
• 1 tsp vanilla extract

Instructions

1. Start by preparing the syrup to soak the revani cake. Combine all the syrup ingredients in a small saucepan and bring to a simmer over medium-high heat, stirring occasionally.
2. Remove the syrup from the heat, set aside and allow to cool completely.
3. Preheat oven to 350F.
4. For the revani cake, in a medium bowl, mix together the almond and coconut flours, flaxmeal, baking powder, xantham gum and pinch of salt.
5. In a large bowl, whisk together the eggs and monkfruit with a handmixer, about 5 min.
6. Once the egg mixture is frothy and pale yellow, whisk in the extra virgin olive oil and vanilla extract.
7. Then, slowly incorporate the dry ingredients, mixing well.
8. Transfer the cake batter to a silicone or greased cake pan, and bake 25-30 min.
9. Remove the revani cake from the oven. Poke holes in it, using a fork or skewer, then pour the cooled syrup over it.
10. Allow the cake to cool completely and rest about 2 hours before unmolding .
11. Flip the cake over and unmold onto a plate or serving dish. Sprinkle the top with the shredded coconut, then slice and serve.
12. Store the revani cake slices in the fridge or freeze them.

Nutrition Facts

Calories

253

Fat (grams)

21

Net carbs

3

Protein (grams)

8

* Net carbs and other nutritional information may vary based on brand used