This creamy Low Carb Coconut Cake turned out better than I imagined. It is moist, delicious, and full of coconut flavor. Tip 4: Toast some of the coconut to give a nice depth of color to the …
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Stir well. If using freshly grated cassava which is usually squeezed dry, add 1/4 cup of water to the mixture. Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil.
It’s not advisable to use parchment paper for cassava cake as it tends to stick on the cake itself, making it hard to peel off after baking. It’s best to use a non-stick baking pan or use a non-stick baking spray or slather with butter or margarine.
But, when used in small amounts and combined with other low-carb keto flours like almond flour, you can make cassava bread with only 5 grams of net carb per slice. Cassava flour is a healthy grain-free flour that adds lovely real bread flour to your keto baking. So if you are after a swap to almond flour keto bread, try this cassava bread instead!
This is the best low-carb keto chocolate cake recipe ever! Shredded zucchini makes it moist and nutritious. The kids will never know you are sneaking in a vegetable. In large mixing bowl, combine coconut flour, cocoa, granular low carb sweetener, stevia, cinnamon, baking soda, baking powder, and sea salt.