“You’ll love that this low carb coconut cake with cream cheese frosting contains no sugar alcohols. It’s sweetened with a blend of stevia and monk fruit.” Low Carb Coconut Cake with Cream Cheese Frosting – You must try this recipe.
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- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs beaten
- 1/4 cup coconut oil liquified
- 1 teaspoon vanilla extract
- 1 teaspoon coconut stevia drops
- 1 teaspoon monk fruit liquid extract
- 2 cups grated yellow squash
- 1 cup unsweetened flaked coconut
- 8 ounces cream cheese softened
- 1/2 cup butter
- 1/2 teaspoon coconut stevia drops
- 1/2 teaspoon monk fruit liquid extract
- unsweetened flaked coconut toasted, optional
- Stir together coconut flour, baking soda, baking powder, and salt.
- Mix in eggs, coconut oil, vanilla extract, and sweeteners until well blended.
- Stir in grated squash and coconut chips.
- Pour mixture into a greased 7×11 or 8×8 inch pan.
- Bake at 350F for about 25 minutes or until top is browned and toothpick inserted in center comes out clean.
- Place on a rack to cool.
- Cream together cream cheese and butter.
- Add coconut stevia extract and monk fruit extract.
- Whip until light and fluffy.
- Frost cake and top with toasted coconut, if desired.
- Enjoy! 🙂
- 3.8g net carbs per serving subtracting fiber
Per Serving: 331 calories; 31.2 g fat; 7.1 g carbohydrates; 6.3 g protein.
Recipe by: Kiro, Photo Credit: Catherine C. (flickr)
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