1/2 Tbsp(s)
6 Tbsp(s)
12 Tbsp(s)
1/2 tsp(s)
1/4 tsp(s)
4 large(s)
1 Tbsp
2 tsp(s)
1 tsp
1/3 cup(s)
1/2 tsp(s)
1/2 cup(s) blanched
1/2 tsp(s)
1 tsp
1/2 Tbsp(s)
6 Tbsp(s)
12 Tbsp(s)
1/2 tsp(s)
1/4 tsp(s)
20 g
3 g
36.96 g
1 g
52.5 g
2.5 g
1 g
Preheat the oven to 350 F. Grease an 8” cake pan or line a muffin pan with liners.
In a medium bowl, combine the coconut flour, almond flour, salt, baking soda, erythritol and coconut sugar.
In another bowl, whisk together the eggs, coconut milk, vanilla, molasses and stevia.
Pour dry ingredients into wet and mix with a handheld mixer on medium speed until very smooth.
Pour into prepared pan and bake 30-35 minutes for cake or 22-24 minutes for cupcakes or until a toothpick comes out clean.
Let cool and then dust with powdered erythritol.
Serving size:
View Calorie Breakdown
Calories: 104.1
Omega-6 / Omega-3 ratio: 45 : 1
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