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Chocolate coconut cake Neli

nelibonsai

nelibonsai

Well-Known Member
Messages
102
Location
Lusaka Zambia
Type of diabetes
Type 2
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Tablets (oral)
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quacks
oday I invented a new recipe. It came out divine. You need to try it!
Coconut chocolate cakes A wheat-free dessert that will keep you coming back for more!
Makes: 8 cakes or 6 big cap cakes
Ingredients:
Cakes:
butter 2-3T I use
120g unsweetened chocolate 3x 1/4 cup chips.
2c coconut flour (I blend decicatted coconut)
3 eggs
3t canderel
1BP
2T almond milk (or whole milk or cream)
For the cakes, preheat the oven to 150C and grease 8 (or more) cups of a regular muffin pan.
In a medium saucepan, melt butter and chocolate together over low heat and stir until smooth. I nuke the butter and chocolate in the microwave. and stir until thoroughly combined. Set aside.
In a medium bowl, whisk together coconut Flour , breaking up clumps with the back of a fork and the rest of the dry ingredients. . Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then almond milk until mixture thins out and becomes a smooth light batter.
Spoon batter into prepared muffin tins.
Bake for 25 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins, then flip out onto plates for serving.

Each 1/6 serving has 18 g of carbs and 6.87 g of fiber. Total NET CARBS = 11.08 g.032 (600x450).jpg
 
Oh yummy!!
I discovered coconut flour a couple of months ago. I found it pretty easy to work with and it has a nice texture.
I still don't bake too much. Because I can't just eat a small portion.
In my mind I'm thinking, it's homemade with coconut flour. Of course I can eat it all!!!!!
 
nelibonsai said:
oday I invented a new recipe. It came out divine. You need to try it!
Coconut chocolate cakes A wheat-free dessert that will keep you coming back for more!
Makes: 8 cakes or 6 big cap cakes
Ingredients:
Cakes:
butter 2-3T I use
120g unsweetened chocolate 3x 1/4 cup chips.
2c coconut flour (I blend decicatted coconut)
3 eggs
3t canderel
1BP
2T almond milk (or whole milk or cream)
For the cakes, preheat the oven to 150C and grease 8 (or more) cups of a regular muffin pan.
In a medium saucepan, melt butter and chocolate together over low heat and stir until smooth. I nuke the butter and chocolate in the microwave. and stir until thoroughly combined. Set aside.
In a medium bowl, whisk together coconut Flour , breaking up clumps with the back of a fork and the rest of the dry ingredients. . Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then almond milk until mixture thins out and becomes a smooth light batter.
Spoon batter into prepared muffin tins.
Bake for 25 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins, then flip out onto plates for serving.

Each 1/6 serving has 18 g of carbs and 6.87 g of fiber. Total NET CARBS = 11.08 g.View attachment 20592
Click to expand...


that looks delicious !
 
Hotpepper20000 said:
Oh yummy!!
I discovered coconut flour a couple of months ago. I found it pretty easy to work with and it has a nice texture.
I still don't bake too much. Because I can't just eat a small portion.
In my mind I'm thinking, it's homemade with coconut flour. Of course I can eat it all!!!!!
Click to expand...
Funny enough coconut flour has much more carbs than blended desiccated coconut. I just blend it. Just had one and measured my Bg 45 min later...115=6.4
 
The one on the right is made from peanut flour and coconut flour. Here in Africa peanuts are cheap.
Same recipe flour 50:50 and add 1/2cup cocoa powder.,
 
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