Sugar-free almond coconut cake
This sugar-free Almond Coconut Cake with Greek yogurt is the kind of cake you'll want to cut into any time of day. Light, soft, and full of flavor, all without added sugar. The combination of almond flour, coconut, and Greek yogurt creates a soft and nourishing cake with a delicate texture. Sweetened with Steviala Magical Maple, a maple syrup substitute, a touch of Steviala bourbon vanilla drops, and finished with Steviala Frost sugar-free powdered sugar. A sugar-free cake that proves that conscious indulgence doesn't have to be boring.
Ingredients
Sugar-Free Almond Coconut Cake
- 3 eggs
- 120 g 2% Greek yogurt
- 50 ml Steviala Magical Maple
- 1 tsp Steviala Bourbon Vanilla Drops
- 40 g shredded coconut
- 100 g Steviala almond flour
- 1/2 tsp baking powder
- pinch of salt
- slivered almonds
Sugar-Free Almond Coconut Cake Topping
- Steviala Frost sugar-free icing sugar substitute
Baking supplies
- Oven
- Round baking pan, diameter 18-20 cm
- Mixing bowl
- Baking paper
Preparation
Making Sugar-Free Almond Coconut Cake
Preheat the oven (convection oven) to 175°C (350°F). Line an 18–20 cm (7–8 inch) round baking pan with parchment paper or lightly grease it. In a bowl, whisk together the eggs, Greek yogurt, Steviala Magical Maple, and vanilla drops until light and fluffy. Finally, stir in the shredded coconut, almond flour, baking powder, and salt until a smooth batter forms.
Pour the batter into the prepared pan and smooth the top. Garnish with flaked almonds and bake in the center of the oven for 30–35 minutes, or until golden brown and firm. Let the cake cool completely and garnish with some Steviala Frost sugar-free icing sugar substitute.
Nutritional values per portion
- Calorieën: 172
- Carbohydrates: 4,8 g
- Fats: 14,1 g
- Proteins: 8,5 g
