Coconut cake
June 20, 2009 by Lena
Filed under Low carb cake
I got this recipe from a friend and just replaced the sugar. Next time I will probably try using a darker chocolate to reduce the amount of sugar and possibly add more sweetener. You can use the egg yolks to make ice cream, use them as a thickener in certain sauces (such as this cream sauce) or add an extra egg yolk to your omelette.
Ingredients:
- 4 egg whites
- 1 dl (1/2 cup) erythritol (or your choice of sweetener)
- 2 dl (3/4-1 cup) shredded coconut
- 75 grams (3 ounces) of shredded dark chocolate (minimum 70% cocoa)
Preheat oven to 180 degrees C (356 F). Stiff beat the egg whites with erythritol. Fold the rest of the ingredients into your egg whites. Bake in the oven for 30-35 minutes.
Make a cake filling by melting 75 gams (3 ounces) of dark chocolate and whipping 1 1/4 cup of cream. Mix chocolate with whipped cream before putting the filling on your cake.
