Try coconut spice cake today!
Everybody should have a go-to dessert that just makes sense no matter what the occasion may be. Coconut spice cake can be just that. It's a spice-enriched cake that is bursting with incredible flavor. The boldness of ginger and nutmeg combined with the subtle sweetness of coconut makes this cake stand out from the rest. It's just too good not to share!
There are a couple of key ingredients that make this dessert low carb. First, notice that there is absolutely no white flour used in this recipe. Instead, almond flour comes to this rescue! This option has fewer calories but offers that same cake-like texture that we all know and love. Monk fruit sweetener gives all the sweetness you could want without the additional calories. Plus, it makes the dessert a sugar-free option for individuals who may have dietary limitations.
As if you needed even more of a reason to fall in love with coconut spice cake, it's a total breeze to whip up. All it requires is a few minutes of prep time to gather all of the ingredients, mix together, and pop it in the oven. Of course, you'll need to allow the cake to thoroughly cool before cutting into it. Serve it up and enjoy! It's as simple as that.
Coconut spice cake is a versatile dessert because it's simple enough to make for no reason at all, but flavorful enough to serve up to guests. If you've never tried this low carb goodness, then there's no time like the present. Check out this fantastic cake for yourself and let us know just how much you love it!
| Servings: |
- 3 cups almond flour
- 3/4 cup So Nourished monk fruit erythritol sweetener
- 1/2 cup shredded unsweetened coconut
- 2 tablespoons ground cinnamon
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground nutmeg
- 8 large eggs
- 1 cup unsweetened almond milk
- 1/2 cup coconut oil (softened)
- 1 tablespoon vanilla extract
- Preheat the oven to 350°F and grease a 9x13-inch cake pan with coconut oil.
- Whisk together the almond flour, monk fruit sweetener, coconut, cinnamon, baking powder, ginger, and nutmeg in a mixing bowl.
- In a separate bowl, whisk together the eggs, almond milk, coconut oil, and vanilla extract.
- Stir the dry ingredients into the wet until thoroughly combined then spread in the cake pan.
- Bake for 25 to 30 minutes until a knife inserted in the center comes out clean.
- Cool the cake on a wire cooling rack then cut into squares to serve.
NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
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We believe that the key to success is simplicity and satisfaction with your diet. That's why you'll love Dessert in Five - 30 low carb dessert recipes all using just 5 ingredients and 5 net carbs or fewer!
Enjoy strawberry cheesecakes, brownies, coconut cream pies, raspberry Danish cookies and much more every day of the month.
