Coconut Croissant Cake
After I published a video on Almond Croissant Cake here, some of you requested for a coconut flour version without nuts. Though it wasn't as easy as I thought but I finally got it. It combines a soft and moist cake with a rich gooey frangipane filling finished with crunchy melon seeds. It actually creates the flavors, textures and components of a classic French almond croissant in the form of a layer cake. I chose melon seeds as they looked slightly similar to sliced almonds. Of course, you can also use any suitable seeds. Actually, I have experimented with ground melon seeds to make keto bread, and it turned out so well. However, I am not sure whether it is easily available for you so do let me know in the comments here as that will help me to decide whether I should proceed with it. This nut free coconut flour version of the Almond Croissant Cake is easy to make, incredibly delicious and much lower in net carbs.
1. For best results, weigh the ingredients with a digital scale.
2. Preheat the oven at 350F or 180C.
3. Make the cake. Add all dry ingredients into a bowl and mix to combine. Then add all the wet ingredients and whisk to combine. Transfer batter into an 8x8 inch baking pan lined with parchment paper. You can also use an 8-inch round baking pan. Spread evenly. Set aside.
4. Make the frangipane. Add the sweetener, salt, melted butter, eggs, vanilla extract, almond extract into a bowl and whisk until well combined and smooth. Then add the coconut flour and mix until smooth. Transfer the frangipane into piping bags. Cut a hole at the tip and pipe over the cake batter. This is to prevent the frangipane from sinking to the bottom during baking. Since this is not for decoration, the piping work do not have to look nice. Then sprinkle the melon seeds over the top.
5. Bake for about 40 minutes at the middle rack. When you do a doneness test with wooden skewer, you will find that the top will appear slightly wet due to the gooey texture of the frangipane so it's fine. The bottom part of the skewer should look clean.
6. Cool on a wire rack.
7. Dust with powdered sweetener.
8. Cut into 9 or 12 servings.
9. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to 3 months.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 3.8 g
Dietary Fiber = 0.9 g
Net Carb = 2.9 g
Calories = 321
Total Fat = 30.5 g
Protein = 8.9 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
