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DRY INGREDIENTS FOR CAKE

Coconut Flour = 90 g / 3/4 cup (OR 300 g / 2 1/2 cups Almond Flour)

Baking Powder = 12 g / 3 tsp

Monk fruit = 120 g / 0.6 cup (OR any keto friendly sweetener)

Salt = 4 g / 1 tsp

WET INGREDIENTS

Unsalted Melted Butter = 60 ml / 1/4 cup (OR Coconut Oil)

Whipping Cream = 150 ml / 0.6 cup (OR Coconut Cream)

Unsweetened Dark Chocolate = 115 g / 2/3 cup (Melt with 90 ml / 6 tbsp hot water)

Eggs = 4 large

INGREDIENTS FOR FILLING

Unsweetened Pea Milk = 360 ml / 1 1/2 cups (OR Almond Milk / Coconut Milk - diluted type in cartons)

Egg Yolks = 3 large

Melted Butter = 115 g / 1/2 cup (OR Coconut Oil)

Vanilla Extract = 1 tsp (Optional)

Monk fruit = 50 g / 1/4 cup (OR any keto friendly sweetener)

Unsweetened Shredded or Desiccated Coconut = 200 g / 2 cups

Toasted & Chopped Pecans = 125 g / 1 cup

DIRECTIONS FOR CAKE

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

2.  Preheat the oven at 350F or 180C.

3.  Melt the chocolate with hot water. If unable to melt the chocolate, just microwave for 20 to 30 seconds. Stir until completely melted then set aside.

4.  In a bowl, mix all the dry ingredients until well combined.

5.  Add all the wet ingredients and the melted chocolate and whisk until smooth and thick.

6.  Divide the batter evenly into 2 x 7" greased round pans lined with parchment paper. Spread evenly and tap a few times to release any air bubbles.

7.  Bake at the middle rack for 20 to 30 mins until a wooden skewer comes out clean.

8.  Cool the cakes on wire rack.

DIRECTIONS FOR FILLING

1.  Add all the ingredients (except the shredded coconuts and toasted pecans) into a saucepan.

2.  Cook over medium low heat, stirring constantly until slightly thickened. Remove from heat.

3.  Add the unsweetened shredded coconut and toasted chopped pecans and mix until thickened.

DIRECTIONS FOR ASSEMBLING CAKE

1.  Spread evenly half the fillings onto the bottom layer of cake.

2.  Top with another layer of cake.

3.   Spread evenly the balance of fillings onto the top layer of cake.

4.   Sprinkle with some chopped and toasted pecans (Optional).

[Total Servings = 12]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 11.5 g

Dietary Fiber = 5.7 g

Net Carb = 5.8 g

Calories = 470

Total Fat = 45.8 g

Protein = 7.3 g

[Total Servings = 12]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 16.6 g

Dietary Fiber = 7.9 g

Net Carb = 8.7 g

Calories = 607

Total Fat = 58 g

Protein = 12.4 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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