Tropical Paleo Rum Cake Bites
This page offers a deliciously indulgent and Paleo-friendly Caribbean Rum Cake Bites recipe, perfect for those seeking a taste of the tropics without sacrificing dietary preferences or restrictions.
Allergens
None
Ingredients
- 1. 4 large eggs, separated 2. 2 cups almond flour 3. 2 tsp coconut flour 4. 1/2 cup unsweetened shredded coconut 5. 1/2 cup coconut milk 6. 1/2 cup dark rum 7. 1/2 cup coconut oil, melted 8. 1/2 cup honey or maple syrup 9. 1 tsp vanilla extract 10. 1 tsp ground cinnamon 11. 1/2 tsp nutmeg 12. Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cavities.
- In a large bowl, whisk together almond flour, coconut flour, shredded coconut, cinnamon, nutmeg, and salt until well combined. Set aside.
- In another bowl, mix together egg yolks, coconut milk, dark rum, melted coconut oil, honey or maple syrup, and vanilla extract until smooth. Pour this mixture over the dry ingredients and stir until just combined.
- In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold these into the cake batter until fully incorporated.
- Spoon the batter into the prepared muffin tin, filling each cavity about 3/4 full.
- Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
Chef’s Insight
This recipe is perfect for those who want to enjoy the exotic flavors of the Caribbean without compromising their dietary preferences or restrictions.
Notes
This recipe utilizes gluten-free, grain-free flours that are compliant with the Paleo diet, creating a unique twist on traditional Caribbean desserts.