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Coconut and Blueberries Cake
Coconut and Blueberries Cake

Coconut and Blueberries Cake

with eggs, milk, coconut sugar and yeast

They asked me for an easy, simple and coconut flour cake: Low carb, pale and fast, here it is!


30 min

127 kcal

8 doses

Easy

Ingredients

You will also need:

The following ingredients will not be added to your grocery list.

1/2 cup

Vanilla Extract (optional)

to taste

Sliced Coconut (optional)

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

127 kcal

532 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Separate the yolks from the whites in just 4 eggs. The other egg will be used whole and later in step 3.

02

Beat the egg whites and set aside.

03

In another bowl, now whisk the flour, the whole egg, the milk (or vegetable drink), the olive oil (or coconut oil), the coconut sugar (or xylitol or honey), the yeast and the vanilla extract (optional) until obtain a homogeneous preparation.

04

Gently incorporate egg whites and blueberries.

05

Pour in the form lined with parchment paper and take to a preheated oven at 180º for about 30 min.

06

It is ready to serve. As a topping, you can optionally add laminated coconut to taste.

Note: this recipe is for 8 slices of cake. An individual serving equals 1 slice.

Utensils

Balloon whisk

Balloon whisk

Baking sheet

Baking sheet

Vegetal paper

Vegetal paper
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