It is hard to believe how healthy and delicious and easy this cake is. Full of fun and flavor it will be a hit for you and all who enjoy it!
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Servings |
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Ingredients
- 1 cup Unsweetened shredded coconut
- 1/2 cup chopped pecans
- 2 cups almond flour
- 1/2 cup xylitol sweetener
- 6 tbsp good cocoa powder
- 1/4 cup vanilla whey protien powder
- 2 tsp baking powder
- 1/2 tsp salt I used kosher course
- 3 large pastured eggs
- 14 tbsp cold grass fed unsalted butter melted and divided
- 1/2 cup cold black coffee I used expresso
- 1/2 tsp good vanilla extract
- 8 oz cream cheese softened
- 3/4 cup xylitol
- 1/2 cup sugar free dark chocolate chips I used Lillys
Ingredients
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Instructions
- Preheat oven to 35 ans grease a 9 X 13 inch baking dish
- Sprinkle the bottom with the shredded coconut and pecans
- In a large bowl whisk together the almond flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, 6 tbsp melted butter, coffee, and vanilla extract until well combined. Pour over the coconut and pecans.
- In another large bowl, beat the cream cheese with the remaining 8 tbsp melted butter until smooth. Beat in the powdered sweetener. Dollop this mixture over the cake mixture by the spoonful. Use a knife to swirl into the cake mixture, scraping all the way to the bottom in some places to mix up the coconut and pecans.
- Sprinkle with the chocolate chips. Bake for about 45 minutes to 1 hour, until cake is mostly set through (will still be slightly soft and liquidy in the middle). Remove and let cool at least 20 minutes before serving.
Recipe Notes
7 Carbs per serving,3 grams of fiber 23 grams of fat .
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