COCONUT CAKE AND SPREAD

In the ketogenic diet, we no longer use so-called traditional flour but gluten-free and low-carb flours. We can use flax flours which are perfect for bread or cracker recipes. In baking, it will be more oilseed flours or my favorite coconut flour. It is difficult to work with because it absorbs the liquids of the preparation very quickly, but once the recipe is well proportioned, it gives a firmer texture than almond flour. I admit that I am basically a big fan of coconut and if you also add spread, I melt...

This cake combines my two guilty pleasures in one. Quick to make and cook, it will be a perfect ally for family snacks or alone as a true gourmand.

The choice of spread is also important. You need a fairly soft spread to avoid drying out the preparation. I used a spread that was given to me, it is just great and no need for sweetener for your cake. You will therefore have to choose it carefully because it could modify your macros per portion.

Regarding cooking, I preferred low temperature cooking. It preserves the good nutrients of the food thanks to a natural cooking method at less than 100°C. Your cake is soft and cooked to perfection without being dry. A cooking method that I adopted with my Omnicuiseur. It has been used every day since it entered my kitchen.

What if we put on our apron and went into the kitchen to make this cake. Ingredients

• 80g coconut flour (here I used the one from the Delices lowcarb store)
• 68 gr klasik sugar-free spread
• 4 whole eggs
• 50 ml of orange blossom
• 25 gr of olive or coconut oil to intensify the coconut flavor
• 125 gr of Icelandic recipe skyr
• 1 teaspoon of 100% van houten type powdered chocolate
• 1/2 sachet of yeast

Preparation

• Put the eggs, skyr, olive oil in a salad bowl and mix well
• Add your sifted coconut flour and yeast in a fine rain until completely incorporated.
• Pour in the orange blossom water, if you find your dough too thick you can add one to two more tablespoons of orange blossom water.
• Separate your mixture into 2/3 and 1/3.
• In part 1/3 you add the spread and the cocoa powder
• Butter your cake tin and pour in the cake batter, alternating the 2 preparations in small piles.

Cooking in the Omnicuiseur

• High max 10 min then mini 30 min
• Low max 10 min then minimum 30 min

Macros one part (cake 10 parts)

• KCAL 129
• Carbohydrates 2.6 gr
• Protein 6.5 gr
• Lipids 8.8 gr

Ready for cooking

A quick tour in the omnicuiseur

Now all that's left is to wait for it to cool down.

A superb marbling and each of the slices will have both flavors

A small share?