Low Carb Moist Coconut Cake
Ingredients
- 150 ml coconut milk
- 3 eggs
- 4 heaping tablespoons coconut flour (use the light-colored one)
- 4 heaping tablespoons almond flour
- 1 heaping tablespoon psyllium husk
- 2 tablespoons unsweetened shredded coconut
- 4 heaping tablespoons erythritol (xylitol can be used)
- 1 level tablespoon baking powder
Syrup
- Hot water
- Coconut milk powder (or powdered milk)
- Liquid stevia, to taste
Preparation
Blend the eggs and coconut milk in a blender
Add the remaining ingredients and blend again
Gently fold in the baking powder
Grease an 18cm (7-inch) round pan with olive oil and dust with shredded coconut and coconut flour, or use silicone cupcake molds
Preheat the oven for 5 minutes, then bake the cake for 25 minutes
Once done, let cool and unmold
Poke holes in the cake with a fork and pour bottled coconut milk into the holes
Prepare the syrup by mixing hot water, coconut milk powder, and liquid stevia until it reaches a condensed milk-like consistency (powdered milk can be substituted)
Pour the syrup over the cake
Top with shredded coconut
