Low Carb Buttery Almond And Coconut Cake – a delicious recipe with blanched almonds, Splenda sugar substitute, coconut, almonds, salt, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt butter and allow to cool.
2
Blanch and grind almonds, this is a good opportunity to make a big batch so you have extra for other recipes. See this thread for tips on blanching and grinding almonds: Nut Meals and Flours.
3
Preheat oven to 180 C (350F).
4
Whisk the dry ingredients in a medium to large bowl. In a smaller bowl whisk the eggs, vanilla and almond essence then add the butter mixture and whisk well. Add wet mixture to dry mixture and stir, this will be a sloppy batter.
5
Next either grease or line a metal springform pan or use silicon. I used the silicon and it worked fine for this. Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.
6
Chuck in oven for about 40 minutes or until cake springs back slowly. Let cool in pan.
7
Notes: Belinda recommends that you eat this at room temperature or slightly warmed, though it still tastes good cold just chewy like candy. Keeps in the fridge for up to a week (won't last that long!) and freezes well for 3 weeks.
1006
kcal
Calories
77
g
Fat
63
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 180 g blanched almonds, ground (6.3 ounces), 1 cup Splenda sugar substitute (or equivalent), 2/3 cup desiccated coconut (I was a bit heavy handed and probably used around 3/4 cup) or 2/3 cup finely shredded coconut (I was a bit heavy handed and probably used around 3/4 cup), 2 tablespoons sliced almonds (2 American tablespoons and 2 teaspoons), and more.
Yes, Low Carb Buttery Almond And Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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