Preparation Time: 10 minutes | Cooking Time: 35 minutes |
Servings: 12
For the cake:
⅔ cup coconut flour
1¼ cups Monk fruit sweetener, granulated
⅔ cup coconut oil, softened
1 tsp. baking soda
9 large eggs
½ tsp. ground cinnamon
2 tsp. vanilla extract, sugar-free
¾ tsp. Xanthan gum
½ tsp. salt
2 tsp. cream of tartar
For the topping:
3 tbsp. coconut flour
¼ cup Monk fruit sweetener, granulated
1 cup coconut, shredded
5 tbsp. coconut oil, melted
1¼ tsp. ground cinnamon
1. Preheat oven to 350°F. Use butter to grease a 9-inch square
pan liberally.
2. In a large bowl, cream the eggs with an electric beater. Add
the coconut oil and vanilla extract, mixing thoroughly.
3. In a separate bowl, whisk the sweetener and coconut flour;
blend until there are no lumps in the batter.
4. Add in the cinnamon, cream of tartar, xanthan gum, and salt
until incorporated.
5. Slowly combine all of the ingredients from both bowls with an
electric beater until the dough forms.
6. Distribute the batter to the prepped cake pan and place in the
oven for 35 minutes.
7. In another bowl, whisk the sweetener and coconut with an
electric beater until mixed. Then stir in the coconut oil,
cinnamon, and coconut flour until crumbly.
8. Remove the cake from the oven, and set on the counter for 30
minutes to cool in the pan.
9. Sprinkle with the crumble topping and slice before serving.
Net Carbs 3.6g, Calories 266, Total Fat 24.5g, Saturated Fat
19.3g, Cholesterol 123mg, Sodium 250mg, Total Carbohydrate
7.8g, Dietary Fiber 4.2g, Total Sugars 0.8g, Protein 5.5g,
Calcium 20mg, Iron 2mg, Potassium 153mg

Leave a Reply

Your email address will not be published.