Guys this is a HUGE winner, definitely a keeper that I will be making over and over. It is a recipe by an Australian Author/Chef Belinda Jeffery that I converted to low carb (wasn't hard!), this lady is a genius!
I will work out the counts shortly and update.
Low Carb Buttery Almond & Coconut Cake
(For non metric users: metric cup measurements are around one tablespoon more then your cup measurement)
180g Blanched Almonds, ground (6.3 ounces)
1 cup of splenda or equivalent
2/3 cup of dessicated coconut (I was a bit heavy handed and probably used around 3/4 cup
2 TBL Flaked Almonds (2 American tablespoons and 2 teaspoons)
1/4 tsp salt
200g butter (7oz)
1.5 tsp vanilla extract
1/4 tsp almond essence
Melt butter and allow to cool
Blanch and grind almonds, this is a good opportunity to make a big batch so you have extra for other recipes. See this thread for tips on blanching and grinding almonds: Nut Meals and Flours
Preheat oven to 180 C (350F)
Whisk the dry ingredients in a medium to large bowl. In a smaller bowl whisk the eggs, vanilla and almond essence then add the butter mixture and whisk well. Add wet mixture to dry mixture and stir, this will be a sloppy batter.
Next either grease or line a metal springform pan or use silicon. I used the silicon and it worked fine for this. Pour mixture in and spread evenly then sprinkle almond flakes over the top of the cake.
Chuck in oven for about 40 minutes or until cake springs back slowly. Let cool in pan.
Belinda recommends that you eat this at room temperature or slightly warmed though it still tastes good cold just chewy like candy. Keeps in the fridge for up to a week (won't last that long!) and freezes well for 3 weeks.
Total 101g protein 307g fat 39g carb 3442 cal
Per serve (div 8) 12.6g protein 38.3g fat 4.8g carb 430 cal
Note: I had to guesstimate the flaked almonds as 30g because I forgot to weigh them!