Low Carb Buttery Almond & Coconut Cake

This is a HUGE winner, definitely a keeper that I will be making over and over. It is a recipe by an Australian Author/Chef Belinda Jeffery that I converted to low carb (wasn't hard!), this lady is a genius!

Now if you wish to get the carb count down more I am sure you could simply replace the splenda with one of the various versions of stevia or you could use splenda tablets or the liquid splenda. Also, if your worried about the calories you could simply cut it into more portions or do what I do and have it as a meal rather then a snack. I found it made a yummy breakfast!

One of the ladies uses this recipe for muffins so you could try that too. We have a thread for it here: Low Carb Buttery Almond & Coconut Cake


Low Carb Buttery Almond & Coconut Cake


180g Blanched Almonds, ground (6.3 ounces)

1 cup of splenda or equivalent

2/3 cup of dessicated coconut/finely shredded coconut (I was a bit heavy handed and probably used around 3/4 cup)

2 TBL Flaked Almonds (2 American tablespoons and 2 teaspoons)

1/4 tsp salt

200g butter (7oz)

4 eggs

1.5 tsp vanilla extract

1/4 tsp almond essence


Method

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.

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.


Nutritional Information:


Total: 101g protein 307g fat 39g carb 3442 cal
Per serve (8 serves): 12.6g protein 38.3g fat 4.8g carb 430 cal

Note: I had to guesstimate the flaked almonds as 30g (1oz) because I forgot to weigh them!