Low Carb Almond and Coconut cake

Low Carb Almond and Coconut cake
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 288.0
  • Total Fat: 23.4 g
  • Cholesterol: 98.5 mg
  • Sodium: 56.4 mg
  • Total Carbs: 5.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.9 g

View full nutritional breakdown of Low Carb Almond and Coconut cake calories by ingredient
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Introduction

Delicious low carb, gluten free treat. Can use Splenda or another sweetener or sugar if you are just cooking for someone who can't eat gluten and don't want the sweetner taste. Delicious low carb, gluten free treat. Can use Splenda or another sweetener or sugar if you are just cooking for someone who can't eat gluten and don't want the sweetner taste.
Number of Servings: 12

Ingredients

    200g butter
    180g almond meal
    2/3 cup desiccated coconut
    2/3 cup sweetener/sugar
    4 eggs
    pinch of salt
    dash of vanilla extract
    dash of almond essence
    3 Tbs flaked almonds

Tips

You could use low fat yoghurt in place of 1/2 butter to reduce fat.


Directions

cream butter and sweetener adding eggs and vanilla in food processor. Pulse in almond meal and then coconut.
fill into a square well greased cake tin (round if you like).
Bake for 40 mins at 180c
Cool completely before cutting

Serving Size: Makes a square cake cut into 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user EVIEMARS.

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