This is recipe is paleo, sugar free, gluten free, low in carbs and a great replacement for when we have a craving from sweets.
Recipe
Low-carb coconut chocolate chip cake
Ingredients
Crust
- ½ cup blanched almond flour
- ¼ cup almonds, coarsely chopped
- ⅛ teaspoon fine himalayan salt
- 1 tablespoon butter, or coconut oil
- 1 tablespoon raw honey
Filling
- 1 ¾ cups unsweetened shredded coconut
- 3 eggs
- 1 tablespoon raw honey
- ⅓ cup semisweet mini chocolate chips
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Instructions
- Preheat the oven to 350°F.
- Prepare a pie pan and grease it with butter so crust won't stick.
- Combine the crust ingredients together and mix thoroughly. Press the crust into the bottom of the prepared pie dish. It will be a thin layer, and should not go up the sides. Bake the crust for 8-12 minutes until the top is light gold. Keep an eye on this as it can burn quickly.
- Combine all of the filling ingredients in a food processor.
- Pour the filling into the precooked pie crust. Bake for 25-30 minutes until fully set. There will be no jiggle and the top will feel mostly firm.
- Let it cool a little then serve.
Notes
Tips: spread butter or hazelnut butter on top.
Nutrition per serving
Calories: 205.8kcalProtein: 4.4gFat: 17gSaturated Fat: 10.4gSugar: 6.6gFiber: 3.6gCarbohydrates: 11.3gNet Carbs: 7.7g
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