Keto Nigerian Zobo Delight: A Mouthwatering Fusion of Taste and Tradition

Allergens

None

Ingredients

• 1. 2 cups hibiscus flowers (dried) 2. 4 cups water 3. 1/2 cup erythritol or keto
• friendly sweetener 4. 1 cinnamon stick 5. 1 teaspoon cardamom pods, crushed 6. 1 teaspoon vanilla extract 7. 1 cup coconut milk (full fat) 8. 2 cups almond flour 9. 1/2 cup ground flaxseed 10. 1/2 teaspoon salt 11. 4 tablespoons unsalted butter, softened 12. 2 large eggs 13. 1/2 teaspoon baking powder

Instructions

1. Begin by making the Keto Zobo drink. In a saucepan, combine hibiscus flowers, water, cinnamon stick, cardamom pods, and sweetener. Bring to a boil, then reduce heat and simmer for 15 minutes. Strain and set aside to cool.
2. Preheat oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
3. In a large bowl, mix almond flour, ground flaxseed, salt, and baking powder. Add softened butter and eggs, mixing until well combined. Gradually add cooled Zobo drink until a smooth batter forms.
4. Pour the batter into the prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
5. Slice the cake into four equal servings and serve with coconut milk drizzle and a sprinkle of crushed hibiscus flowers.

Chef’s Insight

Use high-quality dried hibiscus flowers for the best flavor.

Notes

Make sure to use full-fat coconut milk for this recipe.