LOW CARB BUTTERY ALMOND AND COCONUT CAKE
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
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
A moist and delicious cake with almond and coconut flours, extracts and "nuts"!
Provided by lowcarb4ever23
Categories Dessert
Time 1h
Number Of Ingredients 17
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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