Keto Gluten-Free Coconut Cake
Ingredients
- 1/2 cup coconut (– Unsweetened, – shredded)
- 1/2 cup coconut (– Unsweetened, – shredded)
- 3/4 cup almond flour (– Unsweetened, – shredded)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 3 tablespoons Stevia In The Raw (or ¼ cup Coconut Sugar*)
- 1 teaspoon psyllium husks (– Unsweetened, – shredded)
- 1/4 cup butter oil (– Unsweetened, – shredded)
- 3 eggs (– beaten)
- 1 lemon juice (– Unsweetened, – shredded)
- 1/2 cup cream cheese (– Unsweetened, – shredded)
- 1/4 cup low-fat Greek yogurt
- 1 tablespoon lemon (– Unsweetened, – shredded)
- 2 teaspoons Stevia In The Raw (or 1 tsp liquid sweetener)
Instructions
- Preheat oven to 350 degrees In large bowl combine flour, shredded coconut (not toasted), baking powder, baking soda, stevia, psyllium husk, until mixed.
- Add eggs and lemon mixing well with wooden spoon.
- Pour batter into prepared pan and bake for 30 minutes or until golden brown or inserted toothpick comes out clean.
- Remove from pan and cool completely before you add icing and toasted coconut.
- ~~Icing~~ With hand mixer blend – cream cheese, yogurt, lemon and sweetener until well combined and smooth.
- Add food coloring and blend.
- Frost cake and sprinkle with Toasted Coconut.
- ~~Toasted Coconut~~ Heat in small skillet to med/low shredded coconut until golden brown.
- Remove, let cool and sprinkle on top if icing on cake and serve with your favorite warm cup of tea.
- Notes
- *if using coconut sugar make sure to recalculate your carb count.
- ** if you freeze your lemon and grate the whole lemon while frozen you can use this in the recipe.
- I freeze 3 lemons and then grate them up and keep in the freezer for using in recipes
Originally posted 2019-02-20 18:48:39.
