Description

Picture a moist and spongy cake, infused with the subtle sweetness of natural ingredients like almond flour and coconut flour. Every bite is a pure indulgence without guilt, as the creamy milk mixture seeps into the cake, leaving you with a heavenly sensation. Topped with a fluffy cloud of whipped cream and adorned with fresh berries, it's a celebration of flavor and health in every forkful. So, dive into this luscious adventure and savor a Healthy Trilece that's both satisfying and nourishing, making dessert a delightful journey to wellness!

Ingredients

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.

1. In a medium bowl, whisk together the almond flour, coconut flour, and baking powder. In a separate larger bowl, beat the eggs and powdered erythritol (or other low-carb sweetener) until well combined.

1. Mix in the unsweetened almond milk and vanilla extract into the egg mixture, stirring until you have a smooth cake batter.

1. Pour the batter into the prepared baking dish and spread it evenly. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

1. While the cake is baking, prepare the milk mixture. In a mixing bowl, combine the full-fat coconut milk, unsweetened almond milk, and vanilla extract. Stir well to combine.

1. Once the cake is out of the oven, let it cool slightly for about 10 minutes. While it's still warm, use a fork to poke holes all over the cake surface.

1. Slowly pour the milk mixture over the cake, making sure it soaks into the holes evenly. Let the cake cool completely, and then refrigerate for at least 2 hours or overnight.

1. For the topping, whip the heavy cream, powdered erythritol (or other low-carb sweetener), and vanilla extract until stiff peaks form.

1. Spread the sweetened whipped cream over the chilled cake.

1. Garnish with fresh berries if desired, for an extra burst of flavor and color.

1. Slice and serve your healthy low-carbTrilece with Almond Flour and Coconut Flour chilled, savoring every bite of this moist and creamy dessert that aligns perfectly with your low-carb lifestyle. Enjoy this guilt-free treat that's both low-carb and delightfully satisfying!

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.

1. In a medium bowl, whisk together the almond flour, coconut flour, and baking powder. In a separate larger bowl, beat the eggs and powdered erythritol (or other low-carb sweetener) until well combined.

1. Mix in the unsweetened almond milk and vanilla extract into the egg mixture, stirring until you have a smooth cake batter.

1. Pour the batter into the prepared baking dish and spread it evenly. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.

1. While the cake is baking, prepare the milk mixture. In a mixing bowl, combine the full-fat coconut milk, unsweetened almond milk, and vanilla extract. Stir well to combine.

1. Once the cake is out of the oven, let it cool slightly for about 10 minutes. While it's still warm, use a fork to poke holes all over the cake surface.

1. Slowly pour the milk mixture over the cake, making sure it soaks into the holes evenly. Let the cake cool completely, and then refrigerate for at least 2 hours or overnight.

1. For the topping, whip the heavy cream, powdered erythritol (or other low-carb sweetener), and vanilla extract until stiff peaks form.

1. Spread the sweetened whipped cream over the chilled cake.

1. Garnish with fresh berries if desired, for an extra burst of flavor and color.

1. Slice and serve your healthy Low-carb Trilece with Almond Flour and Coconut Flour chilled, savoring every bite of this moist and creamy dessert that aligns perfectly with your low-carb lifestyle. Enjoy this guilt-free treat that's both low-carb and delightfully satisfying!

Prep Time: 20 minutes
Cook Time: 25-30 minutes