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Recipe
Juicy low carb coconut cake
The recipe for the low carb coconut cake is enough for a small loaf pan.
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Calories:
898
Ingredients
4
Eggs
80
g
Birch sugar
60
g
Coconut oil
1
TL
Vanilla extract
30
g
Coconut flour
20
g
finely grated hazelnuts
1/2
Pack
Baking powder
Instruction
Preheat the oven to 170° convection.
Grease the mold and set it aside.
Separate the eggs and beat the egg whites until stiff.
Beat the egg yolk with the birch sugar until foamy.
Add the almonds, coconut flour and baking powder to the egg yolks and mix well.
Fold the stiffly beaten egg whites into the batter.
Spread the dough in the small loaf pan.
Now put the cake in the oven for about 40 minutes. Tip: Put a piece of aluminum foil over the pan so that the cake does not get too dark.
Nutritional values
Calories:
898
kcal
Carbohydrates:
22
g
Protein:
26
g
Fat:
81
g
saturated fatty acids:
62
g
Polyunsaturated fat:
4
g
Monounsaturated fatty acids:
10
g
Trans fats:
1
g
Cholesterol:
655
mg
Sodium:
367
mg
Potassium:
245
mg
Dietary fiber:
11
g
Sugar:
3
g
Vitamin A:
955
IU
Vitamin C:
1
mg
Calcium:
129
mg
Iron:
4
mg
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