Easy low carb, keto friendly coconut cake, sugar free, wheat flour free, gluten free, nut free and also diabetic friendly!
Keto / low carb
This budget dessert is so easy and delicious that will be your favorite.
It's juicy, simple to make, with a special coconut aroma and flavour.
It reminds me coconut "ravani" and I could call it "ravani No2" .. but I prefer to call it "coconut cake" for its simplicity.
The whole process, including baking time does not take more than 1 hour and the ingredients, as you will mention down below, are available in all supermarkets.
For more pleasure, serve with bio whipping cream or keto ice cream.
Keto Coconut Cake
Servings: 9
• Ingredients:
100 g / Cream cheese*
100 g / Sheep yogurt*
3 / Medium sized eggs
70 g / Erythritol stevia blend 1:1
220 ml / Almond milk*
50 g / Melted butter*
1 tsp / Homemade vanilla extract
1 tsp / Lemon zest
200 g / Shredded Coconut
6 g (1 Tpsp) / Coconut flour* (optionally)
1/4 tsp / Salt
10 g / Baking powder
2 Tbsp / Shredded coconut for sprinkling (optionally)
• Syrup:
130 ml / Almond milk
70 g / Erythritol-stevia blend 1:1
10 g / Butter
• Instructions:
1 For the syrup boil the almond milk, sweetener and butter in a small saucepan, for about 2-3 minutes, stirring at intervals, and allow to cool.
2 Preheat the oven at 170°C (fan assisted)
3 Butter a 23x25 cm baking pan.
4 Mix the shredded coconut, coconut flour and baking powder.
5 Beat the eggs, cream cheese, yogurt and sweetener until fluffy.
6 Add melted butter, vanilla extract, lemon zest and almond milk, stirring lightly.
7 Finally, add the dry ingredients and mix to incorporate.
*Notes:
•Almond milk can be replaced with water.
• Cream cheese and yogurt can be replaced with 200 g of Quark cheese. • If coconut flour is not available you can skip it (it helps to bind the ingredients but even without it the cake comes out fine)
• Melted butter can be replaced with coconut oil.
8 Spread the mixture in the baking pan and bake for about 30-35 minutes or until golden brown.
9 After baking, while still hot, make several holes with a knife on the surface of the cake and pour the syrup.
10 Optionally, sprinkle some more shredded coconut over the cake and let the dessert cool before serving.
• Serve and enjoy!
Macros for 1 serving:
Protein: 6 g
Carbohydrates (net): 3.5 g
Fat: 23 g
Energy: 250 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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