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
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- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
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- 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.
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- Mix in the unsweetened almond milk and vanilla extract into the egg mixture, stirring until you have a smooth cake batter.
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- 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.
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- 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.
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- 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.
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- 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.
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- For the topping, whip the heavy cream, powdered erythritol (or other low-carb sweetener), and vanilla extract until stiff peaks form.
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- Spread the sweetened whipped cream over the chilled cake.
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- Garnish with fresh berries if desired, for an extra burst of flavor and color.
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- 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!
Instructions
-
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish and set aside.
-
- 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.
-
- Mix in the unsweetened almond milk and vanilla extract into the egg mixture, stirring until you have a smooth cake batter.
-
- 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.
-
- 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.
-
- 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.
-
- 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.
-
- For the topping, whip the heavy cream, powdered erythritol (or other low-carb sweetener), and vanilla extract until stiff peaks form.
-
- Spread the sweetened whipped cream over the chilled cake.
-
- Garnish with fresh berries if desired, for an extra burst of flavor and color.
-
- 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
