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DRY INGREDIENTS

Almond flour = 150 g (1 1/4 cups)

Coconut flour = 40 g (1/3 cup)

Other flour options: -

1.  Solely almond flour = 310 g

2.  Solely coconut flour = 80 g

Baking powder = 12 g (3 tsp)

Monk fruit = 80 g (1/4 cup + 2 1/2 tbsp) (OR any keto friendly sweetener)

Salt = 2 g (1/2 tsp)

Unsweetened desiccated coconut = 40 g (1/2 cup) (Toast it in a mini oven or pan fry without oil until slightly browned)

WET INGREDIENTS

Eggs = 4 large whole eggs (230 g)

Cream cheese = 150 g (2/3 cup) (softened)

Unsweetened coconut cream or thick coconut milk = 100 ml (1/3 cup + 1 tbsp) (Sorry, in the video there's a typo error of 2/3 cup + 1 tbsp)

Coconut oil = 80 ml (1/3 cup)

Coconut extract = 5 ml (1 tsp)

TOPPING

Unsweetened shredded coconut = 10 to 15 g

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340F or 170C.

3.  In a bowl, add all the dry ingredients and mix to combine. Set aside.

4.  In another bowl, add the cream cheese and mix until smooth and creamy. Then add the coconut cream and whisk to combine. As this is a short cut version, I am not using the hand mixer. Just use a manual whisk and it's fine if the cream cheese is not completely smooth. Finally, add the rest of the wet ingredients and whisk to combine.

5.  Add the dry to the wet ingredients and mix until well combined. The batter is quite thick.

6.  Transfer the batter into a 9x4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use any suitable pans.

7.  Spread evenly.

8.  Bake for about 45 to 55 minutes or until a wooden skewer comes out clean. I prefer to bake the cake at a lower rack and at a lower heat of 340F or 170C for about 30 minutes then increase the heat to 350F or 180C. This helps to prevent over browning of the top. However, it is totally up to you on how you want to bake it as not all ovens are the same.

9.  Cool the cake slightly then cut into 12 or 16 servings.

10. The cake can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to a few months.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 5.8 g

Dietary Fiber = 1.2 g

Net Carb = 4.6 g

Calories = 189

Total Fat = 16.4 g

Protein = 5.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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