Sugar-Free Coconut Flour Cake

Ingredients

• 80 g coconut flour
• 6 eggs
• 80 g butter or coconut oil, melted
• 100 g powdered erythritol
• 120 ml coconut cream
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1 pinch salt
• 200 ml heavy cream (frosting)
• 30 g powdered erythritol (frosting)
• 0.5 tsp vanilla extract (frosting)

Steps

1. 1Preheat oven to 170C/340F. Grease and line a 23cm round cake tin.
2. 2Whisk the eggs with erythritol until light and fluffy.
3. 3Mix in melted butter, coconut cream and vanilla extract.
4. 4Fold in coconut flour, baking powder and salt. The batter will thicken; let it stand for 5 minutes.
5. 5Pour into the tin and bake 30 to 35 minutes until golden and a toothpick comes out clean.
6. 6Cool completely on a wire rack.
7. 7Whip heavy cream with erythritol and vanilla until stiff peaks form. Spread over the cooled cake and serve.