Keto Coconut Cake
It’s the best dessert we made so far. The texture was great which is probably due to all the eggs, sour cream and heavy cream. [All the top-rated recipes seem to have these components] I also used fresh coconut in the mix so it probably helped with the additional moisture these flours need.
Yes, it is Keto. I used a 9-inch springform pan. Eight slices -325 Calories with 6 Net Carbs each. I wanted to do 10 Slices…but my daughter loves dessert!
Ingredients:
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1 cup of shredded coconut
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1/2 cup of coconut flour
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1/2 cup of hazelnut flour
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1/2 cup of almond flour
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1/2 cup of chopped pecans
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1/2 cup of chopped walnuts
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2 tablespoons of heavy cream
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2 tablespoons of sour cream
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1/2 cup of monk fruit sweetener (or to taste)
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1/2 teaspoons of cinnamon
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6 eggs
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8 tablespoons of butter
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1 teaspoon of vanilla extract
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1 teaspoon of coconut extract
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1/2 teaspoon of salt
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1 1/2 teaspoon of baking powder
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1/4 teaspoon of cream of tartar
Directions:
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Preheat your oven to 350 degrees.
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Melt butter.
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Separate eggs into yolks and whites.
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Mix yolks, half of the shredded coconut, all flour, heavy cream, sour cream, sweetener, cinnamon, butter, extracts, salt, and baking powder.
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Lightly toast remaining half of coconut in a frying pan.
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Whip egg whites and cream of tartar to soft to medium peaks.
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Fold egg whites into mixture.
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Pour half of the mixture into greased pan and then sprinkle half of your nuts into the mixture. Pour the rest of the mixture in and top off with the remaining nuts and coconut.
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Bake for 50 to 60 minutes.
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Viola! Coconut Dream Cake! Top with whipped cream!
Nutrition Facts:
