Since y’all enjoyed the chocolate cake (made with beans!) so much, I’m going to create more desserts that don’t rely heavily on almond flour a.k.a. powdered gold for low carb bakers! Does this sound like a good plan? Leave some feedback and let me know what you think.
These moist little cake bites contain all of the decadence of a classic Southern coconut cake, with none of the highly refined ingredients that make the original only an occasional treat. These flavorful coconut cakes are sugar-free, gluten-free, and low carb (dairy-free!), so you get the nutrients from coconut, almonds, and eggs without the grains and sugar to spike your blood sugar.
With my recipes, it’s all about insulin. That’s my justification for using erythritol, xylitol, and even artificial sweeteners once in a blue moon at Starbucks. Not everyone agrees with this approach, and that is okay! That’s what so wonderful about the blogosphere–there are recipes for all dietary plans. Just do your research before accepting “natural” sweeteners automatically as the best optional for your healthy eating plan. Disclaimer: I’m not any sort of healthcare professional–just a student and an avid reader. To take an in depth look at one expert’s opinion concerning the latest nutrition research, information, check out Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health by Gary Taubes. He’s been making waves recently with his thought-provoking analysis.
And finally, the recipe! It’s a moist, tender cake, with a loose crumb. You could definitely amp up the coconut flavor with coconut extract used for half of the vanilla. Bake it into a layer for a coconut layer cake! My cream cheese frosting flavored with a bit of coconut extract would be perfect for it.
Grain-Free Coconut Cupcakes
Makes 20 mini cupcakes
2 tablespoons organic coconut oil OR unsalted butter
1/4 cup blanched almond flour, packed
2 teaspoons pure vanilla extract (may replace 1 tsp with coconut extract)
2 cups unsweetened shredded coconut, ground to a meal
1 tablespoon sifted coconut flour (sub with 2 tablespoons brown rice flour or 1 tablespoon protein powder)
1/4 cup coconut milk
1/2 cup erythritol OR 1/4 cup honey OR 1/2 cup Splenda
1/2 teaspoon good-tasting pure stevia extract
1/8 teaspoon sea salt
3 large eggs
1/2 teaspoon aluminum-free baking powder
Preheat oven to 325 degrees Fahrenheit.
With a Magic Bullet or food processor, grind shredded coconut into a fine, powdery meal. Scoop almond flour into measuring cup, and pack it in firmly with your hands, like you’re measuring brown sugar. Sweep it level. Add to coconut and the rest of the dry ingredients. Melt butter, and beat in eggs, vanilla extract, and coconut milk. Add dry ingredients into wet ingredients, and beat together for a couple of minutes. Line a mini muffin pan with mini muffin papers, and spray with extra virgin olive oil spray. Alternatively, grease mini muffin wells very well with coconut oil. Pour batter almost to the top of mini muffin cups. Rap muffin tin gently on the counter to pop air bubbles. Bake for 18-20 minutes, until springy and firm to the touch. You might have to bake these longer since my oven in this apartment runs hot. Remove cakes from muffin tins as soon as they are cool to the touch, and cool on a wire rack. Dip cakes into glaze. Serve at room temperature.
Coconut Milk Glaze
Whisk together coconut milk, and sift in coconut flour. Whisk in coconut flour until no lumps remain, then add a pinch of salt, and sweeteners. Taste and adjust sweetness level if necessary. Dip cakes into glaze and sprinkle with unsweetened coconut.
~3.5g net carbs for the whole batch of glaze