Coconut Cake
Ingredients:
1 cup egg whites - (from approximately 8 eggs)
1 Tablespoon not/Sugar *
12 packets Splenda
1 oz. (1/4 cup) almond flour
4 oz. (1 3/4 cup) dried unsweetened ground or shredded coconut**
1 teaspoon sugar free vanilla extract
Preheat oven to 350°F.
Beat egg whites with not/Sugar, sweetener and vanilla until stiff. Fold in remaining
ingredients as gently as possible. Place in preheated oven, turn off heat and bake
overnight. (Note: ovens vary in the rate at which they lose heat - or whether you
peek - so, if it comes out too moist, give it more time at no more than 300°F and next
time, allow it to bake for a few minutes before turning off the oven.) If you're in a
hurry, bake at 300°F until firm. Keep cake under refrigeration (it doesn't have any
sugar to protect it from spoiling.)
* not/Sugar (an Expert Foods product) is available from The Low Carb Connoisseur.
Cake will work without this ingredient, but will not rise as well or have as rich a
texture.
** Ground or shredded unsweetened coconut can usually be found in health and
specialty stores (don't use the sweetened stuff found in the grocery baking aisles!) If
you cannot locate it, increase the almond flour to compensate and use 1 teaspoon
coconut extract instead.
Makes 16 servings. 2.4 grams of carbohydrate per serving.
