Keto Pandan Coconut Cake

Keto Pandan Coconut Cake is a delightful Thai dessert that combines the fragrant flavor of pandan leaves with the richness of coconut, all while keeping it low-carb and keto-friendly. This cake is light, fluffy, and perfect for satisfying your sweet cravings without compromising your diet.

Ingredients

• Coconut flour - 40 grams
• Almond flour - 20 grams
• Erythritol - 30 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Eggs - 2 large
• Coconut milk - 100 ml
• Pandan extract - 1 teaspoon
• Unsweetened shredded coconut - 20 grams
• Butter - 30 grams, melted

Steps

1. Preheat your oven to 180°C (350°F) and grease a small cake pan (about 6 inches).
2. In a mixing bowl, combine coconut flour, almond flour, erythritol, baking powder, and salt.
3. In another bowl, whisk together the eggs, coconut milk, melted butter, and pandan extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
5. Fold in the unsweetened shredded coconut gently into the batter.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Slice and serve as is, or top with extra shredded coconut if desired.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 8 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 180 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 15 g
• Unsaturated Fat: 3 g
• Water: 0.1 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in healthy fats from coconut, which can support energy levels.

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