About
Rich with coconut and a hint of lime, this tropical inspired low carb cake is a great weekend or lunch box treat.
Perfect as it is or served warm and slathered with butter!
Ingredients
- 4 tablespoon almond milk
- 3 medium egg whole
- 2 cup finely ground almond meal flour by bob's red mill
- 1 cup, shredded coconut, dried, shredded or flaked, unsweetened
- ½ teaspoon baking soda
- ⅓ cup xylitol by now
- ⅓ cup coconut oil
- ½ each – juice from one lime lime juice, fresh
- ½ 1 tbsp lime zest
Instructions
- Preheat the oven to 340 degrees Fahrenheit and line a loaf tin with baking paper.
- Add the almond milk, coconut oil, xylitol, and eggs to a food processor and blend to combine.
- Add the ground almonds, ¾ cup of shredded coconut, lime juice, lime zest and baking soda to the food processor and blend until well combined.
- Pour the cake batter into the lined baking tray and transfer to the oven to bake for 45 minutes.
- Remove the cake from the oven and scatter the remaining shredded coconut over the surface. Return to the oven for a further 5-10 minutes or until the cake is cooked through and golden brown all over.
- Leave the cake to cool in its tin then slice into 12.
Nutrition Facts
- Servings: 12
- Calories: 235.4kcal/984.4kJ (per serving)
- Fat: 20.8g (per serving)
- Carbs: 11.2g (per serving)
- Protein: 5.9g (per serving)
