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Coconut Cake I
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Serving Size: 10
1 cup egg whites approximately 8
not/Sugar 1 tbl
3/8 cup splenda
1/4 cup almond meal -- flour
1-3/4 cups coconut shreds dried unsweetened
1 tsp vanilla extract
Preheat oven to 325* Beat egg whites with not/Sugar, sweetener and vanilla until stiff. Fold in remaining ingredients as gently as possible. Place in preheated oven, turn off heat and bake overnight. (Note: ovens vary in the rate at which they lose heat - or whether you peek - so, if it comes out too moist, give it more time at no more than 300* and next time, allow it to bake for a few minutes before turning off the oven.) If you're in a hurry, bake at 300* until firm. Keep cake under refrigeration (it doesn't have any sugar to protect it from spoiling.)
not/Sugar is available from expertfoods.com. Cake will work without this ingredient, but will not rise as well or have as rich a texture.
Ground unsweetened coconut can be found in health and specialty stores (don't use the sweetened stuff found in the grocery baking aisles!). If you cannot locate it, increase the almond flour to compensate and use 1 tsp coconut extract instead.
Per Serving: 109 Calories; 6 g Fat 9 grams carb.
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