Description
Coconut cake topped with with sliced almonds and garnished with blueberries. Low Carb and gluten free.
Ingredients
Scale
90 grams almond flour or 3/4 cup
40 grams unsweetened shredded coconut or 1/3 cup
140 grams erythritol or 2/3 cup
1/2 tsp. baking powder
60 grams butter or 4.5 tablespoons
60 grams plain greek yogurt (I use Organics) or 1/4 cup
1/4 tsp. almond extract
2 whole eggs + 1 egg yolk
2 tablespoons heavy cream
1/4 cup sliced almonds
Instructions
- Have eggs and butter at room temperature.
- Turn oven to 350 degrees F.
- Spray baking pan with non-stick spray and line with parchment paper.
- Combined all dry ingredients, except sliced almonds, in a bowl or stand mixer and combined well.
- Add butter, mix well.
- Combined all wet ingredients together in a separate bowl and mix well.
- Add wet ingredients to dry ingredients 1/3 at a time.
- Scrape down the sides and bottom of the bowl, with a rubber spatula, after each addition of wet ingredients.
- Tranfer batter in to prepared baking pan.
- Top with sliced almonds.
- Bake for 35 – 40 minutes or until a toothpick is inserted in to the center and comes out clean.
Notes
This recipe is scaled for an 8″ tart pan. Double the recipe for a 10″ tart pan.
Eggs and butter not at room temperature will yield a different result.
Measuring in grams will assure the best possible results.
