Description
Delight in these luscious sugar-free coconut cream cake squares with a soft, creamy filling and a crunchy coconut topping.
Ingredients
Scale
- 3/4 cup Bob’s Red Mill almond flour
- 1 tbsp coconut flour
- 1 tbsp Isopure unflavored whey protein isolate
- 1/3 cup Wholesome powdered allulose
- 1 tsp Rumford baking powder
- Pinch of fine sea salt
- 2 large egg yolks
- 3 large egg whites, room temperature
- 1/2 cup Fage 0% Greek yogurt
- 2 tbsp Silk unsweetened almond milk
- 1 tsp Kerrygold unsalted butter, melted
- 1/2 tsp pure vanilla powder
- 1/4 tsp alcohol-free coconut extract
- 2 oz Philadelphia 1/3 Less Fat cream cheese, softened
- 1 1/2 cups Fage 0% Greek yogurt, measured after straining overnight
- 2 tbsp Wholesome powdered allulose
- 1/2 tsp pure vanilla powder
- 1/4 tsp alcohol-free coconut extract
- 3/4 tsp Knox gelatin, bloomed in 1 tbsp cold water for 5 minutes
- 1/2 cup unsweetened finely shredded coconut
Instructions
- Preheat your oven to 325°F (162°C). Line your 8×8-inch metal pan with parchment paper, leaving an overhang for easy removal later.
- Prepare your dry ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, whey protein isolate, baking powder, and salt until uniform and airy.
- Combine wet ingredients: In a separate bowl, whisk the egg yolks together with the powdered allulose, Greek yogurt, almond milk, melted butter, vanilla powder, and coconut extract until you achieve a smooth mixture.
- Fold dry into wet: Gently fold the dry ingredients into the yolk mixture. Stir just until there are no visible flour streaks; avoid overmixing to ensure the cake remains light.
- Whip egg whites: In a clean bowl, beat the three egg whites until soft peaks form, creating a fluffy texture that helps your cake rise beautifully.
- Incorporate egg whites: Carefully fold the beaten egg whites into the batter in two additions, taking care not to deflate their airy structure.
- Bake: Spread the batter evenly in your prepared pan, baking for 22-25 minutes until the center springs back lightly when touched.
- Cool down: Once baked, allow the cake to cool completely, then refrigerate for about 45 minutes to firm up.
- Prepare the filling: Beat the softened cream cheese until smooth, then add the strained yogurt, allulose, vanilla, and coconut extract, mixing until silky.
- Gelatin action: Bloom the gelatin in cold water for five minutes. Warm it slightly until dissolved, then temper with a couple of tablespoons of your cream filling before gently folding it back into the main bowl.
- Assemble layers: Slice the cooled cake horizontally into two even layers using a long serrated knife. Spread the gelatin-set filling evenly over the bottom layer, then place the second layer on top, pressing gently.
- Final chill: Chill the assembled cake for an hour or until the filling is firmly set.
- Cut and coat: Lift the slab using the parchment overhang. Cut the cake into nine equal squares, wiping your knife clean between cuts. Spread the reserved cream thinly across the tops and sides of each square, then press the shredded coconut onto each coated surface.
- Refrigerate again: Place the covered squares in the fridge for another two hours until completely set. Serve cold and bask in the coconutty bliss.
Notes
For best results, prepare ingredients ahead of time, ensuring they are at room temperature.
Nutrition
- Serving Size: 1 square
- Calories: 120
- Sugar: 1g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg