Keto Thai Coconut Delight

Allergens

Eggs, Coconut

Ingredients

• 3.5 oz (100g) coconut flour 2 cups (480ml) full
• fat coconut milk 4 large eggs, separated 1/2 cup (100g) erythritol or another keto
• friendly sweetener 1 tsp (5g) vanilla extract A pinch of sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch (20cm) round cake pan with parchment paper.
2. In a large mixing bowl, whisk together the coconut flour, erythritol, and sea salt until well combined.
3. Gradually add the coconut milk into the dry ingredients while continuously whisking to avoid lumps. Once fully incorporated, whisk in the egg yolks and vanilla extract.
4. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the batter using a rubber spatula, taking care not to deflate them.
5. Pour the batter into the prepared cake pan and smooth the top with a spoon or spatula.
6. Bake for 30 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
7. Serve chilled, dusted with a touch of keto friendly cocoa powder and a sprinkle of toasted coconut flakes.

Chef’s Insight

This dessert is perfect for a light brunch or an elegant dinner party.

Notes

The key to making this cake is folding the egg whites gently to maintain a fluffy texture.