This cake is one in every of my favorites for being each simple and scrumptious. I first made it a couple of years in the past as a paleo cake, utilizing a little bit uncooked honey or maple syrup to sweeten.
I’ve used Sukrin gold for this model purely to get the style nearer to my unique model, nevertheless you may use one other most popular sweetener. As coconut is of course candy, I discover that you could fairly simply scale back the quantity of sweetener on this cake if you happen to want your muffins much less candy like I do.
This cake is nice for brunch served with Greek yoghurt, or with thickened cream for a day snack. I exploit rhubarb which is a beautiful tart distinction in opposition to the candy cake, however you may use berries as an alternative (contemporary or frozen) if rhubarb isn’t in season.
zero hours, 45 minutes
Hands-on 15 minutes Overall 1 hour
Nutritional values (per serving, 1 slice)
Total Carbs6.9gramsFiber4gramsNet Carbs2.9gramsProtein7.2gramsFat12.2gramsof which Saturated7.5gramsCalories173kcalMagnesium32mg (78% RDA)Potassium194mg (10% EMR)
Macronutrient ratio: Calories from carbs (eight%), protein (19%), fats (73%)
Ingredients (makes 10 servings)
Preheat oven to 170 °C/ 340 °F. Grease and line a 23 cm (9 inch) springform pan.
Add coconut to a meals processor and course of till finely floor, resembling almond meal.
Reserve about 2 tablespoons of the granulated sweetener for topping. Add the entire remaining dry elements to the coconut and pulse a couple of times to mix.
Add the moist elements and course of a couple of seconds till all elements are mixed.
Allow the combination to sit down for about 5 minutes which is able to enable among the liquids to be absorbed, thus risking spill from the cake tin.
Pour right into a ready cake tin and organize the chopped rhubarb evenly on prime, after which the reserved 2 tablespoons of your most popular granulated low-carb sweetener.
Bake for 40 to 45 minutes. The edges needs to be brown and beginning to come away from the facet, and a skewer inserted ought to come out largely clear (observe that it is a pretty moist cake so it is not going to come out fully clear). You can optionally serve this cake with whipped cream or coconut cream.
Store the cake in an hermetic container in the fridge as much as every week (or three to four days at room temperature). This cake additionally freezes properly!
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