Low Carb Chocolate Coconut Cake
Ingredients
- 200 ml coconut milk
- 4 tablespoons cocoa powder
- 1/2 cup xylitol
- 3 tablespoons coconut oil
- 4 eggs
- 1 1/2 cups almond and coconut flour blend
- a pinch of salt
- 1 tablespoon psyllium husk
- 1 tablespoon baking powder
Filling
- 200 g shredded coconut (fresh if possible)
- 300 to 400 ml fresh heavy cream
- 1 tablespoon coconut oil
- 100 g xylitol
Ganache
- 200 g 70% dark chocolate
- about 350 ml fresh heavy cream
Preparation
Heat coconut milk, 2 tablespoons cocoa powder, coconut oil, and 2 tablespoons xylitol over low heat until thickened
Meanwhile, beat egg whites until stiff peaks form and set aside
In a separate bowl, beat 4 egg yolks with the remaining xylitol until very well combined
Add the mixture from the pan and continue beating
Gradually add the flour, psyllium, salt, and remaining cocoa powder, one at a time, beating after each addition
Stop beating and gently fold in the egg whites and baking powder
Bake in a preheated oven at 180Β°C for 30 minutes
Filling
Heat shredded coconut, fresh heavy cream, coconut oil, and xylitol over low heat, stirring constantly, until thickened to a 'beijinho' consistency
Ganache
Melt chocolate using a double boiler or in the microwave, stirring every minute to prevent burning
Gradually add the heavy cream, stirring until desired consistency is reached
Assembly
Once the cake has cooled, cut it in half and fill with the coconut filling
Cover the filled cake with ganache and refrigerate
