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Raspberry Coconut Cake – Slow Cooked

Dessert

September 3, 2020

Serving Yields: 10

Nutritional Facts per Serving

● Net Carbs: 7 g

● Total Fats: 32 g

● Protein: 10 g

● Calories: 362

Ingredients

● Almond flour (2 cups)

● Unsweetened shredded coconut (1 cup)

● Swerve sweetener (.75- 1 cup)

● Large eggs (4)

● Powdered egg whites (.25 cup)

● Salt (.25 tsp.)

● Baking soda (2 tsp.)

● Melted coconut oil (.5 cup)

● Raspberries – fresh or frozen (1 cup)

● Coconut extract (1 tsp.)

● Almond or coconut milk (.75 cup)

● Sugar-free dark chocolate chips (.33 cup)

● Coconut oil or favorite cooking spray

● Recommended: 6-quart size

Preparation Method

  1. Spritz the inside of the cooker with cooking oil spray.
  2. Whisk the flour, sweetener, coconut, salt, baking soda, and powdered egg whites in a large mixing container.
  3. Add the coconut or almond milk, eggs, coconut extract, and melted coconut oil. Stir well and fold in the chips and berries.
  4. Spread the prepared batter into the cooker.
  5. Set the timer for three hours. Chill and garnish with whipped cream and serve.

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