Flourless Almond Coconut Cake with Greek Yogurt
A delightful gluten-free dessert combining almond flour, coconut, and Greek yogurt for a healthy, tasty treat.
Ingredients
Wet Ingredients
- 3 large large eggs Make sure they are at room temperature.
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup or honey Adjust sweetness according to taste.
- 1 tsp vanilla extract
Dry Ingredients
- 1/2 cup unsweetened shredded coconut Can toast for extra flavor.
- 1 cup almond flour Essential for a flourless cake.
- 1/2 tsp baking powder
- 1 pinch salt
Toppings (Optional)
- Toasted coconut flakes For garnish.
- Sliced almonds For garnish.
- Light honey drizzle or Greek yogurt dollop For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until smooth.
Mixing
- Add the almond flour, shredded coconut, baking powder, and salt to the wet ingredients. Mix until well combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, top with toasted coconut flakes, sliced almonds, and a drizzle of honey or a dollop of Greek yogurt if desired. Serve and enjoy!
Notes
Best enjoyed at room temperature or slightly chilled. Can be served as is or with additional toppings like honey or fresh fruit.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 15gProtein: 4gFat: 12gSaturated Fat: 4gSodium: 50mgFiber: 2gSugar: 6g
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