Description
A delicious sugar-free dessert combining coconut and pecans for a rich and satisfying experience.
Ingredients
Scale
- 3/4 cup almond flour
- 1/4 cup coconut flour
- 1/3 cup granulated allulose
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 3/4 cup plain nonfat Greek yogurt, room temperature
- 1/4 cup unsweetened almond milk
- 1 tsp alcohol-free vanilla flavor
- 1/3 cup pecan halves, divided
- 1/4 cup unsweetened shredded coconut, divided
- 1/2 cup powdered allulose
- 1 tbsp unsweetened almond milk
- 1/4 tsp alcohol-free coconut flavor
Instructions
- Preheat the oven to 325°F (165°C) and line an 8-inch round cake pan with parchment paper.
- Reserve eight pecan halves for decoration, then chop the remaining pecans.
- Whisk together almond flour, coconut flour, baking powder, and sea salt in a mixing bowl.
- Beat the eggs, egg whites, and granulated allulose using a hand mixer on high for about three minutes.
- Gently mix in the yogurt, almond milk, and vanilla flavor until smooth.
- Fold the dry mixture into the wet ingredients along with chopped pecans and two tablespoons of shredded coconut.
- Pour the batter into the prepared pan and bake for 32-36 minutes until golden and springy.
- Cool the cake in the pan for 15 minutes before transferring it to a wire rack.
- Whisk together powdered allulose, almond milk, and coconut flavor for the drizzle.
- Drizzle over the cooled cake and decorate with reserved pecans and remaining coconut.
- Allow to rest for 15 minutes before slicing.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to a month.
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg