Light coconut cake

Moist coconut cake, low in carbohydrates and without wheat flour.

Low-Carb
schedule Prep (min)
15
whatshot Cook (min)
30
timer Total (min)
45
account_circle Servings
8
240 kcal
Par portion
20.0 g
Lipides
8.0 g
Protéines
3.0 g
Glucides nets
Ingredients
coconut flour coconut flour
eggs eggs
coconut oil coconut oil
sweetener to taste sweetener to taste
coconut milk coconut milk
Instructions
  1. Preheat the oven to 170°C; beat the eggs with the sweetener until the mixture is foamy.
  2. Stir in coconut flour, oil and coconut milk; pour into a greased mold.
  3. Bake 25–30 minutes until a toothpick comes out clean; let cool before unmolding.
  4. Serve plain or sprinkled with grated coconut for presentation.
Variants
  • Add 85% dark chocolate chips for a gourmet touch.
Tips
  • Do not overcook to maintain a soft crumb; coconut flour absorbs a lot of moisture.
FAQ
Use almond flour but adjust the liquids as the texture changes.

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Moist coconut cake, low in carbohydrates and without wheat flour.

Mateo Rueda Colombia

Chef Mateo Rueda

Colombia

Andean-Influenced

Roots and grill work combined with bright herb sauces and low-carb sides.

10 Articles 6 Recipes
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