Low Carb Mini Coconut Cakes – Kim’s Club

Mini Coconut Cakes - Kim's Club
Lovely mini coconut cakes with a chocolate topping
Recipe type: Desserts/snacks
Serves: 18
Prep time: 
Cook time: 
Total time: 
  • 35g/1/4 cup coconut flour
  • 20g/2 tbsp ground almonds
  • 35g/1/4 cup desiccated coconut
  • 1tbsp Truvia/Stevia*
  • 2tbsp Sukrin or other erythritol granular*
  • ⅛ tsp salt
  • ¼tsp baking powder
  • 10g/1tbsp melted coconut oil
  • 65g/1/4cup greek yogurt
  • 2 eggs
  • ½tsp coconut flavouring
  • 30g Cavalier Stevia sweetened dark chocolateor other sugar-free or low-sugar dark chocolate.
  1. Preheat oven to gas mark 5-375F-190C.
  2. Mix dry ingredients in a bowl. In a separate bowl mix the wet ingredients. Combine well. Spoon into a mini doughnut pan that has been greased well with coconut oil. (Alternatively use a mini muffin pan). Bake 8-10 minutes until puffed and golden. Cool completely before removing. Melt chocolate in microwave or bain-marie. Drizzle chocolate over upside down cakes (nicer presentation!) Pop into freezer a few minutes to set chocolate.
Stats based on using the mini doughnut pan (from Amazon - I love it! Looks pretty, easy portion control and cooks quickly) - if using mini muffin pan you will make fewer.

*You may substitute 4 tbsp of Swerve for the sweeteners, or add 4 drops of liquid Stevia instead of the Truvia/Stevia. Ifyou are in the uk there are links for buying on the right side of the page. In the USA try Amazon for Swerve.
Nutrition Information
Serving size: 1 Calories: 44 Fat: 4g Carbohydrates: .76g (.4net) Sugar: 0 Fibre: .35 Protein: 1.24

doughnut pan coconut cakes 3


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