Low carb, keto friendly coconut cake, with mastic, sugar-free, gluten-free, dairy-free, nut-free and also diabetic friendly!
Keto / Low carb
This simple, juicy and fluffy coconut cake with mastic is a perfect dessert for a ketogenic and low carb diet.
I have tried several variations for a coconut cake until I achieve the recipe that satisfies me in terms of taste and texture since most of them are dry and crumbly.
Finally, the recipe for the Paradise Coconut Cake is found!
It is so fragrant, tasty and juicy like syrupy, without containing any dairy!
The recipe is so easy that you don't need any special skills in the kitchen to make it.
Keto Coconut Mastic Cake
Servings 16
• Ingredients:
10 / Eggs (separated)
1 Tbsp / Lemon juice
380 g / Coconut milk (full fat)
180 g / Erythritol-stevia blend 1:1
1/4 tsp / Powdered mastic
1 tsp / Homemade vanilla extract
135 g / Coconut flour
10 g / Bamboo fiber flour*
10 g / Golden flaxseed flour*
1/8 tsp / Salt
10 g / Baking power
Decoration:
20 g / Erythritol-stevia blend 1:1
(powdered)
• Instructions:
All the ingredients should be at room temperature.
1 Preheat the oven at 180°C (conventional).
2 Smear a cake form with coconut oil and sprinkle some coconut flour.
3 Mix and sift the dry ingredients.
4 Grate 50 grams of the sweetener with the mastic in a coffee grinder.
5 Beat the egg whites and lemon juice until stiff picks.
6 In a second bowl beat the egg yolks, sweetener and vanilla extract until light in colour and fluffy.
7 Add the coconut milk and beat on low speed for a while.
8 Combine the yolk mixture and dry ingredients mixture, continuing beating with the mixer.
9 Gradually add the meringue, stirring lightly with a fork or a silicone spatula.
The mixture needs the air of the meringue.
It's better to gently fold the mixture until incorporated.
10 Pour the mixture into the cake form and smooth the surface.
You can also use this mixture to make cake bases. In this case you have to divide and bake in 2 forms, adjusting the baking time.
11 Bake in the penultimate oven position for about 55-70 minutes, depending on the oven.
Towards the end check with the toothpick method.
12 After baking, let the cake for another 5 minutes in the baking pan and then place on a serving platter until completely cool.
13 Sprinkle with powdered sweetener (that's optional).
• Serve and enjoy!
*Notes:
• Golden flaxseed flour can be replaced with double the amount of golden (or brown) flaxseed meal (this may change the color of the dessert. • Bamboo fiber flour can be replaced in the same amount of whey protein powder.
Macros for 1 serving:
Protein: 5 g
Carbohydrates (net): 2.9 g
Fat: 9 g
Energy: 130 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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