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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I like this recipe because it is low carb, and contains no grain. Ingredients:
2 tablespoons organic coconut oil or 2 tablespoons unsalted butter |
1/4 cup blanched almond flour, packed |
2 teaspoons pure vanilla extract (may replace 1 tsp with coconut extract) |
2 cups unsweetened dried shredded coconut, ground to a meal |
1 tablespoon sifted coconut flour (sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder) |
1/4 cup coconut milk |
1/2 cup erythritol |
1/2 teaspoon good tasting pure stevia extract |
1/8 teaspoon sea salt |
3 large eggs |
1/2 teaspoon aluminum-free baking powder |
Directions:
1. Preheat oven to 325 degrees Fahrenheit.
2. With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you're measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack. Dip cakes into glaze. Serve at room temperature.
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