Low Carb Buttery Almond and Coconut Cake

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READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 180
    g blanched almonds, ground (6.3 ounces)
  • 1
    cup Splenda sugar substitute (or equivalent)
  • 23
    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)
  • 14
    teaspoon salt
  • 200
    g butter (7oz)
  • 1 12
    teaspoons vanilla extract
  • 14
    teaspoon almond essence
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DIRECTIONS

  • Melt butter and allow to cool.
  • 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.
  • Preheat oven to 180 C (350F).
  • 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.
  • 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.
  • 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.
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