Coffee and Walnut cake used to be one of my favourite indulgences, but afterwards I usually would suffer all the side effects of eating sugar and wheat.
I have recently discovered that toasted walnuts and a cup of good roasted coffee is just as nice. They have the added advantage of containing Omega 3 fatty acids and are very low in net carbs, so make an ideal LCHF snack.
Soak the walnuts in water for a few hours to remove the phytates, preferably overnight. Then drain and dry them with a paper towel before toasting in the oven for about 35 minutes at 160 deg C.
Particularly delicious with a nice cup of coffee with cream.