Not appropriate for the keto diet, but here is a cake recipe I tried recently and really liked. I made it to use up my black sesame seeds, and I’ll have to make it again because I have about that much left even now. Which will not be a hardship. Well worth making.
Sesame swirl tea cake
2 T black sesame seeds
1 1/2 C flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cardamom
1/4 tsp baking soda
1/2 C tahini
1/2 C plain yogurt, or since I turned out to be out of yogurt and almost out of sour cream, I used 1/4 C sour cream and 1/4 C mayonnaise, which worked just fine.
1 C sugar
1 tsp vanilla
1/2 C vegetable oil
1 1/2 tsp toasted sesame oil
Grind the black sesame seeds, which will be easy if you have a spice grinder. If you don’t, maybe a mortar and pestle? If you don’t have that, possibly a food processor, though 2 Tbsp of sesame seeds, that’s a challenge for a full-sized food processor. Still, get the seeds ground if you can. They turn into a paste, not a powder.
Whisk together the dry ingredients. Whisk together the tahini and yogurt. Beat the eggs with the sugar for two minutes. Add the oils in a thin stream while beating. Add the dry ingredients in thirds, alternating with half the tahini mixture at a time. Pour half the batter into a different container and stir in the black sesame seeds.
Spoon the batters in big alternating spoonfuls into a greased loaf pan lined with parchment paper. Cut through with a knife to swirl the batters. Bake at 350 degrees for 55-65 minutes, which turned out to be a bit much for my cake, so next time I will try 325 degrees for 55 minutes and see how that works. Cool for ten minutes in the pan, turn out, cool completely — or as completely as normal human impatience allows — slice, and serve.
Both my parents and I thought this was a success. Pretty, too. The original recipe, which I changed only because I ran out of yogurt, is from Bon Appetit.