Low Carb Buttery Almond And Coconut Cake Recipes

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LOW CARB BUTTERY ALMOND AND COCONUT CAKE



Low Carb Buttery Almond and Coconut Cake image

I have not tried this recipe. I got this recipe from Pinch Of. Note: I had to guesstimate the flaked almonds as 30g (1oz) because I forgot to weigh them!

Provided by internetnut

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

180 g blanched almonds, ground (6.3 ounces)
1 cup Splenda sugar substitute (or equivalent)
2/3 cup desiccated coconut (I was a bit heavy handed and probably used around 3/4 cup) or 2/3 cup finely shredded coconut (I was a bit heavy handed and probably used around 3/4 cup)
2 tablespoons sliced almonds (2 American tablespoons and 2 teaspoons)
1/4 teaspoon salt
200 g butter (7oz)
4 eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond essence

Steps:

  • Melt butter and allow to cool.
  • Blanch and grind almonds, this is a good opportunity to make a big batch so you have extra for other recipes. See this thread for tips on blanching and grinding almonds: Nut Meals and Flours.
  • Preheat oven to 180 C (350F).
  • Whisk the dry ingredients in a medium to large bowl. In a smaller bowl whisk the eggs, vanilla and almond essence then add the butter mixture and whisk well. Add wet mixture to dry mixture and stir, this will be a sloppy batter.
  • Next either grease or line a metal springform pan or use silicon. I used the silicon and it worked fine for this. Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.
  • Chuck in oven for about 40 minutes or until cake springs back slowly. Let cool in pan.
  • Notes: Belinda recommends that you eat this at room temperature or slightly warmed, though it still tastes good cold just chewy like candy. Keeps in the fridge for up to a week (won't last that long!) and freezes well for 3 weeks.

Nutrition Facts : Calories 385.9, Fat 36.7, SaturatedFat 16.2, Cholesterol 159.2, Sodium 273, Carbohydrate 8, Fiber 2.8, Sugar 4.2, Protein 8.8

LOW CARB COCONUT ALMOND POUNDCAKE



Low Carb Coconut Almond Poundcake image

A moist and delicious cake with almond and coconut flours, extracts and "nuts"!

Provided by lowcarb4ever23

Categories     Dessert

Time 1h

Number Of Ingredients 17

2 cups Almond Flour
3/4 cup Coconut Flour
2/3 cup Truvia (Baking Blend)
1/4 teaspoon Salt
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Xanthan Gum
8 ounces Cream Cheese (softened)
2 tablespoons Sour Cream
6 large Eggs
3/4 cup Milk
1 tablespoon Vanilla Extract
1 teaspoon Coconut Extract
1 teaspoon Almond Extract
8 ounces Butter (melted)
1 1/2 cups Unsweetened Coconut (shredded)
1/2 cup Sliced Almonds (chopped)

Steps:

  • Preheat oven to 350.
  • Grease or use nonstick spray on a bundt cake pan.
  • Melt butter and set aside.
  • In a mixing bowl, mix flours, Truvia, salt, baking powder, baking soda and xanthan gum together and set aside.
  • With a mixer in a separate mixing bowl, cream the cream cheese and then add sour cream and mix until smoothly blended.
  • Add eggs slowly, one at a time until smoothly blended at each stage.
  • Add milk and extracts and blend until smooth.
  • Add the butter and blend until smooth.
  • Hand mix in the shredded coconut and chopped sliced almonds.
  • Pour thick batter evenly into the bundt cake pan.
  • Bake for 45 minutes or until a toothpick inserted comes out clean.
  • Let cool for 10 minutes and then turn cake out onto a cookie rack to cool completely.
  • Cut and enjoy!

Nutrition Facts : Calories 365 kcal, Carbohydrate 10 g, Protein 8 g, Fat 33 g, SaturatedFat 16 g, Cholesterol 117 mg, Sodium 268 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

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