keto recipes


2 cups almond flour
2 cups erythritol
2 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon baking powder
a pinch of salt
1 large can (20 Oz) crushed pineapple with juice
1 stick (1/2 cup) butter
1 glass of erythritol
1 can (5½ ounces) evaporated almond milk
1 cup chopped walnuts or hazelnuts
1 cup shredded coconut

Preheat the oven to 350 degrees F.
In a large bowl, whisk all dough ingredients until combined.
Pour into a greased 13×9 baking pan and bake for 30-40 minutes or until a wooden toothpick inserted into the center comes out clean. Do not overcook.
While the cake is still baking, prepare the frosting.
Heat the butter, erythritol, and evaporated milk in a small saucepan until boiling.
Cook and stir for about 5 minutes or until slightly thickened.
Remove from heat and add coconut and walnuts.
Remove the cake from the oven and begin poking holes in the top of the cake using a kebab skewer or wooden spoon handle or similar sized object.
You need the holes so the hot cream has plenty of room to go down and soak the cake.
Pour the frosting over the warm cake and spread it around to make sure everything is evenly distributed.
Let the cake cool slightly before cutting.
It is very moist from the frosting that has seeped into the cake!

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