My dad is a diabetic and also has other health issues like kidney disease and heart issues and now bladder cancer. Trying to keep Ol’ Man Crabby from complaining that he can’t have any holiday/birthday treats is a year ’round feat for Mom and I. He’ll be 81 the end of this year and just wants to live what life he has left with some quality and pleasure. I don’t disagree but there’s gotta be a limit in there someplace where quality and quantity can intermingle constructively.
I gave this recipe a try and while it wasn’t like the one my mother’s grandmother always made him, he approved the flavor and textue. Due to his heart issues I still keep the cake out of sight and only give him a small slice.
Keto Coconut Cake
6 eggs
9 T. Real butter, melted
2 t. Cream cheese
2 T. Double cream
1/4 c. Powdered sweetener (I used Swerve brand)
9 T. Coconut flour (found it on the shelf at Wallyworld but you could get it any place you get alternative flours)
1.5 t. Baking powder
1/2 t. Salt
Frosting:
3/4 cup double cream
4 T. Powdered sweetener (I used Swerve brand)
1 cup unsweetened coconut, shredded
Instructions:
Preheat oven to 350F. Green a 9” cheese cake pan (where you can take the side off). Grease the bottom.
You want your butter to be melted but not hot. In a large bowl beat the eggs, sweetener, cream cheese, double cream, salt, and baking powder until well combined. Add the melted butter, combine well, then add the coconut flour. You don’t want to beat it to death, just make sure it is all mixed together thoroughly.
Pour the cake batter in the prepared cheese cake pan.. Bake for 25 minutes being careful not to overbake but make sure it is done in the center.
Remove from the oven and allow to cool but don’t turn the oven off. Sprinkle the coconut on a baking pan and toast it for 10 minutes. Just toast, don’t let it burn.
On the cake is totally cool, move it from the cheese cake pan.
Now comes the frosting. Beat the double cream and sweetener together until stiff peaks form. Spread that over the top of the cake. Sprinkle the toasted coconut over the top of that.
The cakes slices easier when it is cool/cold. I left it covered and in the frig. Plus, out of sight, out of mind and you can slice it into smaller pieces that way.
I gave this recipe a try and while it wasn’t like the one my mother’s grandmother always made him, he approved the flavor and textue. Due to his heart issues I still keep the cake out of sight and only give him a small slice.
Keto Coconut Cake
6 eggs
9 T. Real butter, melted
2 t. Cream cheese
2 T. Double cream
1/4 c. Powdered sweetener (I used Swerve brand)
9 T. Coconut flour (found it on the shelf at Wallyworld but you could get it any place you get alternative flours)
1.5 t. Baking powder
1/2 t. Salt
Frosting:
3/4 cup double cream
4 T. Powdered sweetener (I used Swerve brand)
1 cup unsweetened coconut, shredded
Instructions:
Preheat oven to 350F. Green a 9” cheese cake pan (where you can take the side off). Grease the bottom.
You want your butter to be melted but not hot. In a large bowl beat the eggs, sweetener, cream cheese, double cream, salt, and baking powder until well combined. Add the melted butter, combine well, then add the coconut flour. You don’t want to beat it to death, just make sure it is all mixed together thoroughly.
Pour the cake batter in the prepared cheese cake pan.. Bake for 25 minutes being careful not to overbake but make sure it is done in the center.
Remove from the oven and allow to cool but don’t turn the oven off. Sprinkle the coconut on a baking pan and toast it for 10 minutes. Just toast, don’t let it burn.
On the cake is totally cool, move it from the cheese cake pan.
Now comes the frosting. Beat the double cream and sweetener together until stiff peaks form. Spread that over the top of the cake. Sprinkle the toasted coconut over the top of that.
The cakes slices easier when it is cool/cold. I left it covered and in the frig. Plus, out of sight, out of mind and you can slice it into smaller pieces that way.
