Keto Coconut Cake (GF, DF, Paleo)

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Three things you should know about me right now...

1) I'm experimenting with the Keto Diet because I feel as a good nutritionist I should know what it is really like for my self so I can create an informed decision about it.

2) I'm getting married in under two months

3) I'm cheap

This combination of facts about me is what has brought me to the creation of this Keto Coconut Cake!

I am determined to save hundreds of dollars on a wedding cake by making it my own damn self. And if I'm making it & eating it, well then I might as well make it something I want and can feel good about! 

This beauty is made with almond flour & coconut flour, a pretty solid chunk of grass-fed butter, some pastured eggs and a whoooole lot of coconut cream. Sweetened with stevia and flavoured with vanilla extract... these simple ingredients are ALL YOU NEED!

As you can guess from the ingredients list, this baby is LOADED with healthy fats. Sourcing here is important. It might not be so healthy if you got your average butter or eggs from No Frills.

The cake is totally sugar-free! I'm not a proponent of stevia as a totally free pass. There are some implications of hormonal influences. However, if you consume stevia as a TREAT and don't simply rely on putting it in EVERYTHING to compensate for not having sugar, it gets the "a-ok" from me!

The total net carbs for a realistic (holistic!) piece is just 5 NET CARBS! This makes it 100% doable on a keto diet and totally diabetic friendly. 

What's the downside guys? I can't find it! This may just end up being the recipe I cut into after I say I do! Try it out and let me know if you think it's good enough to suit the occasion. 

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Keto Coconut Cake

INGREDIENTS

- 1 cup stevia

- 3/4 cup grass-fed butter (softened)

- 8 eggs

- 1/2 cup unsweetened nut milk

- 1 tbsp + 1 tsp vanilla extract

- 3 cup almond flour

- 1/2 cup coconut flour

- 1 1/2 tbsp baking powder

- 2 cans coconut cream

DIRECTIONS

1) Preheat oven to 250 F & line the bottom of a round pan with parchment paper

2) In a large bowl, beat together 2/3 of the stevia & butter until fluffy

3) Beat in the eggs one at a time. Then, add the almond milk & 1 tbsp vanilla extract

4) Beat in the almond flour, coconut flour & baking powder

5) Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes until the top is slightly golden and bounces back. Repeat with another 1/3 of the dough until you have 3 layers.

6) Meanwhile, make the coconut cream frosting by combining the remaining stevia, coconut cream & vanilla extract and whipping until smooth & creamy. If still liquid, place in the fridge until it thickens and whip again. If still to liquid you may consider adding some extra coconut flour until you reach desired consistency.

7) Let the cake layers cool separately before stacking. Frost the top of each layer then stack and frost all the sides to cover evenly. 

 

HAVE YOUR CAKE AND EAT IT TOO!!!

Megan O'KellyComment