Have your cake, and eat it!
In the mood for something sweet? Check out this creamy (but light) low carb cake with cinnamon cream cheese frosting! It's totally yum!
Cake:
• 6 eggs
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup coconut flour
• 1/2 can (6oz) coconut milk
• 2/3 cup xylitol
• 6 eggs
• 1/2 cup butter
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup coconut flour
• 1/2 can (6oz) coconut milk
• 2/3 cup xylitol
Frosting:
• 200g cream cheese
• 2 Tbs Xylitol (or more if you prefer a sweeter icing)
• 2 tsp cinnamon
• 2 Tbs Xylitol (or more if you prefer a sweeter icing)
• 2 tsp cinnamon
Method:
1. Set the oven to 180° and butter a cake tin.
2. In a saucepan on the stove, melt the butter and mix in the xylitol until it dissolves. Let it cool slightly.
3. Separate the eggs, adding the yolks to the melted cooled butter - make sure butter is not hot otherwise your egg will go scrambled.
4. Sieve the coconut flour, salt, and baking powder togther in a large bowl.
5. Add the yolk and butter mixture to the dry ingredients. Mixture will be dough-like.
6. Add in the coconut milk, and stir till smooth - now mixture will be lighter and creamy.
7. Whip the egg whites until it forms stiff peaks in a seperate large bowl.
8. Mix a little of the whipped egg whites into the yolk mixture to lighten it.
9. Gently fold the yolk mixture into the remaining egg whites, being careful not to deflate the whites too much - this is more important than having the mixture fully mixed with the egg whites.
10. Spread the batter into the baking tray gently, and bake for 35 minutes. Let it cool before frosting.
11. For the frosting - mix the cream cheese, xylitol and cinnamon together until smooth.
12. Ice the cake.
13. Top with fresh berries of your choice (make sure not to over do your daily carb allowance).
14. Slice a piece and eat it all up! Enjoy!!
♡ The Banting Blondes
