Name: Sugar-Free Piña Colada Layer Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Tropical
Ingredients: 1¼ cups Bob’s Red Mill almond flour; 2 tbsp coconut flour; ½ cup Wholesome allulose; 1¼ tsp Rumford baking powder; ¼ tsp fine sea salt; 2 large eggs, room temperature; 3 large egg whites, room temperature; ¾ cup Fage 0% Greek yogurt; ⅓ cup Silk unsweetened almond milk; 1 tbsp Kerrygold unsalted butter, melted and cooled; 1 tsp alcohol-free coconut extract; ½ tsp pure vanilla powder; 2 cups chayote squash, peeled and cut into ¼-inch cubes; 2 tbsp Wholesome allulose; 1 tbsp fresh lime juice; 1 tsp sugar-free pineapple extract; 1 tsp arrowroot powder, mixed with 1 tbsp cold water; Pinch of fine sea salt; 3 oz Philadelphia 1/3 Less Fat cream cheese, softened; 1¾ cups Fage 0% Greek yogurt, strained overnight until very thick; ¼ cup Organic Valley heavy whipping cream, very cold; 3 tbsp Wholesome powdered allulose; 1 tsp Knox gelatin, bloomed in 1½ tbsp cold water; ½ tsp pure vanilla powder; ½ cup unsweetened finely shredded coconut, lightly toasted and cooled

Description

A delightful sugar-free cake that captures the tropical flavors of piña colada, featuring layers of fluffy cake, creamy frosting, and toasted coconut.

Ingredients

Scale

1¼ cups Bob’s Red Mill almond flour
2 tbsp coconut flour
½ cup Wholesome allulose
1¼ tsp Rumford baking powder
¼ tsp fine sea salt
2 large eggs, room temperature
3 large egg whites, room temperature
¾ cup Fage 0% Greek yogurt
⅓ cup Silk unsweetened almond milk
1 tbsp Kerrygold unsalted butter, melted and cooled
1 tsp alcohol-free coconut extract
½ tsp pure vanilla powder
2 cups chayote squash, peeled and cut into ¼-inch cubes
2 tbsp Wholesome allulose
1 tbsp fresh lime juice
1 tsp sugar-free pineapple extract
1 tsp arrowroot powder, mixed with 1 tbsp cold water
Pinch of fine sea salt
3 oz Philadelphia 1/3 Less Fat cream cheese, softened
1¾ cups Fage 0% Greek yogurt, strained overnight until very thick
¼ cup Organic Valley heavy whipping cream, very cold
3 tbsp Wholesome powdered allulose
1 tsp Knox gelatin, bloomed in 1½ tbsp cold water
½ tsp pure vanilla powder
½ cup unsweetened finely shredded coconut, lightly toasted and cooled

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Instructions

Preheat your oven to 325°F (160°C). Grease three 6-inch round pans and line the bases with parchment paper.
Whisk together the almond flour, coconut flour, allulose, baking powder, and salt until uniform in texture.
In another bowl, whisk together the eggs, Greek yogurt, almond milk, melted butter, coconut extract, and vanilla.
Fold the dry ingredients into the wet ingredients just until no dry pockets remain.
Beat the egg whites until soft-medium peaks form.
Gently fold the beaten egg whites into the batter in three additions.
Divide the batter evenly among the prepared pans. Bake for 19-23 minutes.
While the cakes cool, simmer diced chayote in water for 4-5 minutes until just tender.
In a skillet, cook the chayote with allulose, lime juice, and salt for 6-8 minutes.
Whip the chilled heavy cream to medium peaks and fold it into the coconut frosting.
Place the first cake layer on a serving plate and spread 1/3 cup of frosting over the top.
Chill for at least 4 hours or overnight for the best set.
Just before serving, scatter toasted coconut on top.

Notes

This cake tastes even better the next day! Bake it the day before your event and let the flavors develop in the fridge overnight.

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 1g
Sodium: 180mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 7g
Cholesterol: 30mg