8 Tbsp(s)
1 1/2 Scoop(s)
1/4 tsp(s)
12 Tbsp(s)
1/4 tsp(s)
4 large(s)
8 Tbsp(s)
1/2 cup(s)
1/4 cup(s)
2/3 cup(s) blanched
1 1/2 tsp(s)
1 tsp
8 Tbsp(s)
1 1/2 Scoop(s)
1/4 tsp(s)
12 Tbsp(s)
1/4 tsp(s)
132 g
112 g
28 g
69.3 g
7.5 g
5 g
Preheat the oven to 350 F. Grease a 9” cake pan or bundt pan.
In a medium bowl, combine the dry ingredients except for the erythritol.
In another bowl, add the coconut oil and erythritol. Beat on medium-high speed to combine. Add the egg whites and coconut extract and beat on high for 1 minute.
Pour in the dry ingredients and beat on medium speed to incorporate. Add the coconut milk and beat until smooth.
Pour into prepared pan and bake 35-40 minutes or until a toothpick comes out clean.
Let cool, then sprinkle with toasted coconut or drizzle with Chocolate Ganache.
Serving size:
Calories: 197.4
Omega-6 / Omega-3 ratio: 919 : 1
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