Description
A delightful, sugar-free dessert that combines a light and airy cake with creamy, rich fillings, perfect for any gathering.
Ingredients
Scale
- 1½ cups almond flour
- ½ cup granulated allulose
- 2 large eggs
- 2 large egg whites
- ¾ cup plain nonfat Greek yogurt
- 1½ tsp baking powder
- ¼ cup unsweetened shredded coconut
- ¼ cup pecans, finely chopped
- 1 cup unsweetened almond milk
- 1 oz reduced-fat cream cheese
- 3 tbsp powdered allulose
- 1 tsp cornstarch
- ½ tsp alcohol-free vanilla
- 3 oz reduced-fat cream cheese
- 2½ cups plain nonfat Greek yogurt
- ⅓ cup powdered allulose
- 1 tsp unflavored gelatin
- ¼ cup unsweetened shredded coconut (toasted)
- 2 tbsp pecans (roughly chopped)
Instructions
- Preheat your oven to 325°F. Prepare your 9×9 baking dish by lining the bottom with parchment and lightly greasing the sides.
- Beat the eggs, egg whites, and granulated allulose on high speed for about three minutes, until the mixture becomes pale and foamy.
- Add Greek yogurt into the mixture and beat on low speed until smooth.
- Fold in the almond flour and baking powder just until combined, taking care not to overmix.
- Incorporate the shredded coconut and chopped pecans, folding until they are well combined.
- Spread the batter evenly in the baking dish and bake for 30 to 34 minutes, or until the center springs back when lightly touched and a toothpick inserted comes out with moist crumbs.
- Cool the cake for 15 minutes. Use a thick wooden skewer to poke holes approximately 1 inch apart across the surface.
- Combine the almond milk, reduced-fat cream cheese, powdered allulose, cornstarch, and vanilla in a saucepan. Cook over medium-low heat, whisking until it lightly coats the whisk but remains pourable.
- Pour the warm filling over the cake, focusing on the holes for maximum absorption. Chill for about 90 minutes.
- Beat together the reduced-fat cream cheese, powdered allulose, and vanilla until smooth. Strain the Greek yogurt well before adding it to the mix.
- Melt the gelatin until it turns liquid, then whisk it into 2 tablespoons of the cream cheese mixture before folding it back into the mixture.
- Spread the creamy topping generously across the chilled cake. Finish with a sprinkle of toasted coconut and chopped pecans. Chill the cake again for another 90 minutes before slicing into 16 pieces.
Notes
This cake is best made ahead of time to allow flavors to meld. Feel free to customize with other nut flours or low-carb sweeteners if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg