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DRY INGREDIENTS

Coconut Flour = 90 g / 3/4 cup

Baking Powder = 12 g / 3 tsp

Baking Soda = 4 g / 1 tsp (You can reduce the amount to 1/4 tsp or 1/2 tsp or omit it if you're sensitive to the taste of baking soda)

Monk fruit = 70 g / 1/3 cup (Note: This is mildly sweet so if you like it sweeter, you can increase the amount of sweetener. But bear in mind that the coconut ingredients do have some natural sweetness in them. You can also use any keto friendly sweetener)

Salt = 1/2 tsp

Unsweetened Desiccated Coconut (lightly toasted) = 50 g / 1/2 cup (You can also use unsweetened shredded coconut)

Unsweetened Desiccated Coconut (untoasted) = 20 g / 3 1/2 tbsp (for topping)

WET INGREDIENTS

Eggs = 4 large (room temperature)

Coconut Oil = 60 ml / 1/4 cup

Coconut Cream = 240 ml / 1 cup (You can use coconut milk but make sure that it's of thick consistency, not diluted ones)

Coconut Extract = 1 tsp (Optional)

1. For best results, weigh the ingredients with a digital scale

2. Preheat the oven at 340F or 170C.

3. In a bowl, mix all the dry ingredients (except the desiccated coconut) until well combined.

4. Add all the wet ingredients and whisk until smooth. The batter is thick and smooth.

5. Add the desiccated coconut and mix with a spatula until well combined.

6. Transfer the batter into an 8 inch (20 cm) square pan lined with parchment paper. Spread evenly.

7. Top with the untoasted desiccated coconut and press down gently to ensure they stick to the cake.

8. Bake for about 30 mins or until a wooden skewer comes out clean. It is best to bake at the lowest rack to prevent the over browning of desiccated coconut at the top of the cake.

9. Cool for a bit then cut into 16 servings.

10. The cake can be stored at room temperature for 1 to 2 days provided you have a cool and dry climate otherwise it's better to refrigerate earlier. It actually tastes quite good when chilled.

11. The cake can be refrigerated for up to 1 week and frozen for up to 3 months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 2.2 g

Dietary Fiber = 1.2 g

Net Carb = 1.0 g

Calories = 111

Total Fat = 11 g

Protein = 2.1 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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