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    You are in: Home / Recipes / Low Carb Buttery Almond and Coconut Cake Recipe
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    Low Carb Buttery Almond and Coconut Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    internetnut's Note:

    I have not tried this recipe. I got this recipe from Pinch Of. Note: I had to guesstimate the flaked almonds as 30g (1oz) because I forgot to weigh them!

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    Units: US | Metric

    • 180 g blanched almonds, ground (6.3 ounces)
    • 1 cup Splenda sugar substitute (or equivalent)
    • 2/3 cup desiccated coconut (I was a bit heavy handed and probably used around 3/4 cup) or 2/3 cup finely shredded coconut (I was a bit heavy handed and probably used around 3/4 cup)
    • 2 tablespoons sliced almonds (2 American tablespoons and 2 teaspoons)
    • 1/4 teaspoon salt
    • 200 g butter (7oz)
    • 4 eggs
    • 1 1/2 teaspoons vanilla extract
    • 1/4 teaspoon almond essence


    1. 1
      Melt butter and allow to cool.
    2. 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. 3
      Preheat oven to 180 C (350F).
    4. 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. 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. 6
      Chuck in oven for about 40 minutes or until cake springs back slowly. Let cool in pan.
    7. 7
      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.

    Ratings & Reviews:


    Nutritional Facts for Low Carb Buttery Almond and Coconut Cake

    Serving Size: 1 (89 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 385.8
    Calories from Fat 330
    Total Fat 36.7 g
    Saturated Fat 16.2 g
    Cholesterol 159.1 mg
    Sodium 273.0 mg
    Total Carbohydrate 8.0 g
    Dietary Fiber 2.7 g
    Sugars 4.1 g
    Protein 8.8 g

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