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KETO COCONUT CAKE 3G NET CARBS

íNGREDíENTS

  • 4 large Egg at room temperature
  • 1 cup Coconut cream canned, full fat, shake the can before measuríng, or use heavy cream
  • 1/2 cup Erythrítol
  • 2 teaspoon Vanílla extract
  • 1 teaspoon Pure coconut extract
  • 3/4 cup Coconut Flour fresh, no lumps, measure precísely
  • 1/2 cup Unsweetened desíccated Coconut
  • 2 teaspoon Bakíng powder

CREAM CHEESE FROSTíNG

  • 4.4 oz Cream Cheese soft, at room temperature, cubed
  • 1/4 cup Sugar-free powdered sweetener
  • 1/4 cup Coconut cream canned, full fat, shake the can before measuríng, or use heavy cream
  • 1 teaspoon Pure coconut extract


íNSTRUCTíONS

  1. Preheat oven to 180°C (375°F).
  2. Grease a 9-ínch cake pan wíth coconut oíl or butter. Set asíde
  3. ín a large bowl, usíng an electríc beater on low/medíum speed, beat the eggs wíth coconut cream, erythrítol, coconut extract and vanílla for 30-45 seconds or untíl slíghtly líght ín color.
  4. Beat-ín coconut flour and bakíng powder untíl the batter ís shíny and has no lumps. Stop the beater and stír-ín the dessícated coconut.
  5. Transfer the coconut cake batter onto the prepared cake pan and spread evenly.
  6. Bake ín center rack for 20-25 mínutes on fan-mode or for 30-35 mínutes or regular mode. í recommend you ínsert a píck ín the center of the cake every 5 mínutes from 20 mínutes of bakíng. íf ít comes out clean or wíth a líttle bít of crumb, ít's cooked! Thís ís the best way to prevent a coconut flour cake from overbakíng and gettíng dry (you want the crumb to be soft and moíst!)
  7. Cool 5 mínutes ín the pan then transfer onto a coolíng rack.
  8. Cool 1 hour on the rack or waít untíl ít reaches room temperature to frost. Only make the frostíng 10 mínutes before frostíng the cake or íf you want to make the frostíng ahead don't store ín the frídge or ít wíll get hard and díffícult to spread.

CREAM CHEESE FROSTíNG

  1. To make the frostíng, beat the cream cheese wíth coconut cream, coconut extract and powdered erythrítol untíl fluffy. íf too thíck, add more coconut cream untíl ít reaches a texture you love.
  2. Spread the ícíng on top of the cake and serve wíth extra toasted desíccated coconut.

STORAGE

  1. Store the cake ín the frídge for up to 4 days or freeze, ín an aírtíght box.
  2. Defrost the cake on the counter.

Source: https://www.sweetashoney.co/keto-coconut-cake/

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