Description
A warm, sweet, and comforting cake featuring coconut, pecans, and pineapple, perfect for those avoiding sugars.
Ingredients
Scale
- 1 cup almond flour
- 1 tbsp coconut flour
- 1 tbsp oat fiber
- 1 tbsp unflavored whey protein isolate
- 1 1/2 tsp baking powder
- 1 pinch fine sea salt
- 3 large eggs, room temperature
- 1/2 cup powdered allulose
- 3/4 cup Greek yogurt (0%)
- 1/4 cup unsweetened almond milk
- 1 tsp unsalted butter, melted
- 1/2 tsp pure vanilla powder
- 1/2 tsp alcohol-free pineapple extract
- 1/3 cup peeled zucchini, finely grated
- 1/3 cup unsweetened shredded coconut
- 1/3 cup pecans, chopped
- 1/4 cup brown allulose
- 2 tbsp heavy whipping cream
- 2 tsp unsalted butter
- 1/4 tsp pure vanilla powder
Instructions
- Preheat the oven to 325°F and grease an 8×8 white ceramic baking dish.
- Whisk the dry ingredients in a large mixing bowl.
- Beat the eggs with the powdered allulose on high until pale and thick.
- Combine with Greek yogurt, almond milk, melted butter, vanilla powder, and pineapple extract.
- Fold the dry mixture into the wet ingredients until just combined.
- Incorporate the finely grated zucchini carefully into the mixture.
- Spread the batter into your prepared baking dish evenly.
- Bake for 30-34 minutes, checking for doneness at 30 minutes.
- Toast the coconut and pecans for 2-3 minutes until fragrant.
- Prepare the topping by warming brown allulose, cream, and butter until glossy.
- Combine with toasted coconut and pecans.
- Poke holes in the cake and spoon the topping over it.
- Rest the cake for 30 minutes before slicing.
Notes
Store leftover cake in an airtight container in the fridge for up to five days or freeze individual slices.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg