Coconut Chocolate
Keto Coconut Chocolate Yogurt Crumb Cake
Yields 8 servings
NET CARBS: 3.6g
FIBER: 3.8g
PROTEIN: 7.6g
FAT: 10.1g
CALORIES: 153
Ingredients
INGREDIENTS:
⅓ cup (41g) coconut flour
½ cup (50g) unsweetened shredded coconut
¼ cup (50g) granulated erythritol
3 tablespoons (19g) cocoa powder
¼ cup (60g) melted salted butter
1 large egg at room temperature
1 large egg yolk at room temperature
1 teaspoon (5mL) vanilla extract
Filling:
2 large egg whites
pinch of salt
½ cup (100g) granulated erythritol
1 ¼ cups (300g) plain Greek yogurt
3 tablespoons (19g) unsweetened cocoa powder
Preparation
Mix all dry ingredients
Add the meletd butter and eggs
Mix well and spread 2/3 of the dough at the bottom of 6" springform buttered lined pan.
Bake at 325°F (163°C) for 10-12 minutes.
Whisk the filling:
Beat egg white adding sugar slowly
Add yougurt and cocao
Use the leftover dough mixture as crumble.
Bake at 340°F (171°C) for 30-40 minutes until center is slightly jiggly.
Let it cool completely and refrigerate for 2 hours before serving .
Cake, Bake