Low Carb Almond & Coconut Cake

This cake is delicious. It is low carb but high in calories and high in fat.

Low Carb Cake

180g Ground almonds (Almond meal)

3/4 cup of splenda or equivalent

2/3 cup of dessicated coconut – I used fine but would use a mix of courser shredded and fine next time to give that slight
interest to the texture

2 Tbls Flaked Almonds

1/4 tsp salt

200g butter

4 eggs

1.5 tsp vanilla extract

1/4 tsp almond essence

Optional: grated rind of orange or lemon

Preheat oven to 180 C and grease/line a 6 inch cake pan (a deep one) or a 7 inch, shallower one.

Melt butter and allow to cool

Place the dry ingredients in a large bowl and mix together well

In a smaller bowl whisk the eggs, vanilla and almond essence together well. Mix in the melted butter. Add wet mixture to dry mixture and stir together until you have a well mixed yet sloppy batter.

Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.

Bake in the mid-section of the oven for 40 minutes or until cake springs back. Let cool in pan.

Serve cold (a heavier cake) or slightly warmed

I take no responsibility for the nutritional information. It is provided as a guide only. It was just taken from the site when I wrote down the recipe. I recommend if nutritional information is important to you that you enter the ingredients into a calculator yourself to check the accuracy.

Nutritional Information:

Total cake:
101g protein 307g fat 39g carb 3442 cal

Per serve (8 reasonable sized slices per cake) 12.6g protein 38.3g fat 4.8g carb 430 cals

I grabbed this recipe online late last year but never made a note of the source. After a quick scout online I believe the original recipe can be found here http://www.apinchofhealth.com/forum/vbb/showthread.php?t=5718

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Tags: almond, atkins, coconut, diet, Low Carb Cake, Paleo, South beach