Sugar free carrot coconutcake with caramel
Sugar free carrot coconutcake with caramel
A combination of sweet and savoury? With this recipe you enjoy a both sweet and savoury bite at the same time. This sugar free carrot coconut cake with caramel has a surprising bite because of the carrot and a sweet topping that is made of caramel. And this cake is also low carb. The caramel layer is made of Steviala Ery-Bronze, a delicious brown sugar substitute. This gives a delicious crispy sweet layer on top of the sugar free carrot coconutcake. Do you have grated carrots left? You can also make these sugar free and gluten-free carrot cakes. Did you know that you can store these carrotcakes in the freezer?
Ingredients
Sugar free carrot coconutcake with caramel
- 150 grams Steviala almond flour
- 3 eggs
- 60 grams grated carrots
- 50 grams grated coconut
- 50 grams Steviala Kristal Sweet
- 5 grams baking powder
- 2 tablespoons cold water
Sugar free caramel layer
- 15 grams grated coconut
- 50 grams butter
- 50 grams Steviala Ery-Bronze
- 50 ml whipping cream
Baking supplies
- oven
- mixing bowl
- spatula
- baking thin of +/- 20 cm
- saucepan
Preparation
Baking the sugar free carrot coconutcake with caramel
First, you preheat the hot air oven to 150 degrees celsius. Then you split the eggs. Whip the egg whites together with a pinch of salt. Then you add the egg yolk, almond flour, cold water, baking powder and Steviala Kristal Sweet to a different mixing bowl. Mix this very well. Then you mix the grated carrots and coconut through the batter. At last, you mix the egg whites into the batter with a spatula. Try to not lose too much volume. Line the baking tin with parchment paper and pour the batter into the baking tin. Bake the coconutcake for 20 minutes in the oven en move on with the caramel layer.
Making the sugar free caramel layer
Start by making the caramel layer. First, you add the Steviala Ery-Bronze to a saucepan and let it melt. Then you add the whipping cream and butter and let it melt again. Turn the heat to medium-high. Stir the caramel sauce and let it simmer for 5 minutes.
After 20 minutes, take the coconutcake out of the oven, but leave the oven on. Add the grated coconut to the caramel sauce and stir well. Then you add the caramel layer on top of the coconut cake. Place the cake back in the oven for 20 minutes to finish the sugar free carrot coconutcake. Let the cake cool down completely before you serve it. Store the cake in the fridge.
Nutritional values per portion
- Calorieën: 167
- Carbohydrates: 1,6
- Fats: 15.7
- Proteins: 4.6
