- 1/4 cup coconut flour
- 1/2 cup nut or seed flour
- 1/2 cup keto friendly sweetener
- 1/2 cup pure cocoa
- 2 chayote squash-pureed
- 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 4 Tbsp butter-melted
- 4 eggs beaten
- 1 tsp vanilla
- 2 Tbsp expresso or dark roast coffee liquid, not grounds
- 1/2 cup unsweetened nut milk
- 1/2 cup keto friendly sweetener-powdered
- 1 egg
- 4 Tbsp butter
- 1/2 tsp vanilla
- 3/4 cup Keto Coconut Cream Cheese may use regular cream cheese
- 1/2 cupc chopped nuts
- 1/4 cup shredded coconut
Preheat ove to 350° F. Oil or line with parchment paper a springform pan.
In microwave safe container melt butter, about 30 seconds). In mixer bowl add dry ingredients and sift together. Add in remaining ingredients, adding butter first and expresso, adding eggs last.
Mix until smooth cake batter consistency.
Pour into prepared springform pan.
Bake 40 mins or until middle springs back and edges are pulling away from the sides of the pan.
Cook about 10 mins before releasing side of pan.
While cake bakes, combine nut milk and eggs in a small saucepan, mixing well. Add butter and cream cheese, heat on medium low until butter and cream cheese are completely melted and mixture begins to thicken.
Remove from heat and add remaining ingredients. You may top cake while mixture is still a little warm, but not hot.
Chill cake in refrigerator about 1/2-1 hour.
This cake is very moist and is pretty rich, which is why I suggest cutting it into 12 servings versus 8.
Total fat 21 g
Net carbs 5 g
protein 7 g