Saturday, February 04, 2006

Low-Carb Coconut Cake For Your Valentine

This low-carb coconut cake would be perfect for your Valentine!

Our friends at Low-Carb Connoisseur are back again with yet ANOTHER excellent low-carb dessert recipe that will make the biggest coconut fan in your life go absolutely kooky! :)

Using unsweetened coconut, a food that is very low in carbohydrates, you can make this cake with either coarse or finely ground coconut depending on your preference. It works great either way if you are a fan of coconut. I don't personally like the texture of coconut, so the finer it is minced the better it would be for me. Again, it's YOUR preference.

The recipe requires an ingredient called groud blanched almonds (almond flour) or extra coconut if you are unable to find it. You will also need dry egg whites called "Just Whites" available at your local grocery store and a heat-resistant sugar substitute such as Splenda. Avoid Nutrasweet (Equal, aspartame) and Sweet 'n Low (saccharin) since these cannot withstand the oven heat.

It takes a little time to prepare, but it is so worth it! Begin working on this dessert on the night of February 13th and you can have this delicious Valentine's Day dessert ready to dive right into and enjoy on Valentine's Day with your sweetie without all the unnecessary sugar you don't need. In fact, your honey may just give you some of the best kind of sugar there is: Smmmmmmmmaaaaaaack! Make this recipe for him or her, and you'll see. :)

Valentine's Day Low-Carb Coconut Cake

1 cup egg whites (approximately 8 -- or use Just Whites)
1 tablespoon not/Sugar*
8 teaspoons sugar substitute
1 teaspoon vanilla
4 ounces coconut shreds*, dried unsweetened -- ground
1 ounce almond powder (ground blanched almonds)

Preheat oven to 350°F.

Beat egg whites with not/Sugar, sweetener and vanilla until stiff. Fold in remaining ingredients as gently as possible.

Place in preheated oven, turn off heat and bake overnight. (Note: ovens vary in the rate at which they lose heat--or whether you peek-- so, if it comes out too moist, give it more time at no more than 300°F and next time, allow it to bake for a few minutes before turning off the oven.)

If you are in a hurry, then bake at 300°F until firm then keep cake under refrigeration--it doesn't have any sugar to protect it from spoiling.

Nutritional information per serving: 66 calories; 5.5g fat; 2.4g carbs (minus 1.5g fiber which gives it just .9g NET carbs!); 2.5g protein

But if you're extra special sweetheart is not a coconut fan, perhaps you could make him or her this recipe for Low-Carb Toll House cookies. Mmmmmm. THANK YOU THANK YOU THANK YOU to Elaine at Low-Carb Connoisseur for sharing these recipes with us.

Now you don't have any excuse for NOT sticking to livin' la vida low-carb on Valentine's Day! Right?! :)


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