Description
A delightful sugar-free dessert that combines the sweet essence of coconut with the rich nuttiness of pecans, offering a creamy indulgence without the guilt.
Ingredients
Scale
- 1/2 cup almond flour
- 1 tbsp coconut flour
- 1 tbsp powdered allulose
- 2 tsp unsalted butter, melted
- 1 large egg white
- Pinch of fine sea salt
- 1–2 tsp unsweetened almond milk
- 4 oz cream cheese, softened
- 1 1/2 cups Greek yogurt, strained overnight
- 1/3 cup heavy whipping cream, very cold
- 1/4 cup powdered allulose
- 1 1/4 tsp Knox gelatin, bloomed in 2 tbsp cold water
- 1 tsp coconut extract
- 1/2 tsp pure vanilla powder
- 2 tbsp unsweetened finely shredded coconut
- 3/4 cup unsweetened finely shredded coconut (for topping)
- 16 whole pecan halves
Instructions
- Preheat the oven to 325°F and lightly grease an 8×8-inch baking dish.
- Whisk together almond flour, coconut flour, powdered allulose, and salt until uniform.
- Add melted butter and egg white, mixing until the mixture is evenly damp.
- Press the mixture evenly into the base of the prepared dish.
- Bake for 8-10 minutes until golden and set. Cool completely.
- Bloom the Knox gelatin by sprinkling it over cold water and letting it sit until absorbed.
- Beat the cream cheese until smooth, then mix in the powdered allulose, coconut extract, vanilla, and salt.
- Gradually add strained yogurt, blending until creamy and free of lumps.
- Stir a small portion of the mixture into the cooled gelatin to temper it, then fold it back in gently.
- Whip the heavy cream to medium peaks and fold it into the coconut filling until combined.
- Spread the cream filling over the cooled base, cover, and refrigerate for at least 4 hours.
- Toast the shredded coconut in a skillet until golden, stirring to avoid burning.
- Top with the toasted coconut and arrange the pecan halves before serving.
- Serve cold for the best flavor experience.
Notes
Make-ahead tips: Prepare the cake a day in advance to enhance the flavors. For a nut-free version, substitute with oat flour.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg