LOW CARB CHOCOLATE COCONUT CAKE Recipes

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The production process is extremely easy, you simply require to adhere to the approaches that we have written on this web page. The adhering to are the stages of how to prepare LOW CARB CHOCOLATE COCONUT CAKE.

Low carb chocolate coconut cake topped with a sweet and gooey frosting of coconut, pecans, and chocolate chips. This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel.

Chocolate and coconut are a favorite combination.

I originally wanted to make a poke cake (and perhaps I still will) using my 2 Ingredient Sweetened Condensed Milk (which is sugar free). I made the cake part, and when I was mixing up the Condensed Milk I had the idea to just add coconut, nuts, and chocolate chips to the condensed milk for a “frosting” of sorts.

I wanted to use sliced almonds and call it Almond Joy Cake, but alas, I was out of sliced almonds. So, pecans to the rescue! (You could omit the chocolate chips and it would nearly be like a German Chocolate Cake!)

Ingredients

  • For the Cake:
  • 3/4 Cups Trim Healthy Mama Baking Blend
  • 2/3 Cups Gentle Sweet or the equivalent of your favorite sweetener
  • 1/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Mineral Salt
  • 1/3 Cup Melted Coconut Oil I use virgin coconut oil so there is extra coconut flavor.
  • 1 Teaspoon Vanilla
  • 2 Eggs
  • 2/3 Cup Water
  • For the Frosting:
  • 1 Recipe 2 Ingredient Dairy Free Sweetened Condensed Milk, Made and Cooled Completely
  • 1 Cup Unsweetened Coconut, Shredded
  • ½ Cup Lily’s Chocolate Chips
  • ¼ Cup Chopped Pecans

Instructions
Make the Cake

  1. Preheat oven to 350.
  2. In a large mixing bowl, mix all the dry cake ingredients together.
  3. Add melted coconut oil, vanilla, eggs, and water and mix well.
  4. ……………………

for full recipes please see : mymontanakitchen.com


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