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Hey Coconut!

Fluffy coconut slices filled with creamy konjac cream.
8
slices
145
Minutes

Easy

Ingredients

For the dough:
  • 90g erythritol
  • 45g almond flour
  • 15g vanilla whey protein
  • 12g coconut flour
  • 7g shredded coconut
  • 3g Roooaaar Konjak
  • 4 eggs
For the cream filling:
  • 75g low-fat quark
  • 150ml cream
  • 60g solid coconut milk
  • 5g shredded coconut
  • 2g Roooaaar Konjak
  • 1-2 drops of biscuit-flavored drops

Instructions

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1
Combine all ingredients for the dough in a mixing bowl to form a smooth batter.
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2
Spread the dough about 50mm thick on the baking tray and bake at 180 degrees Celsius with fan for 13 minutes. Let it cool down completely.
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3
For the cream, mix low-fat quark with coconut milk and fold in whipped cream.
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4
Stir in Konjac flour to the cream, then season with flavor drops and shredded coconut, and chill for half an hour.
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5
Cut the dough into two halves. Spread one half with the cream, then place the other half on top. Chill for at least 2 hours.
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6
Finally, cut the cake into pieces of the desired size and enjoy. (Optional: Dust the slices with powdered erythritol)

Average values per portion

Energy (kJ)
660
Energy (kcal)
158
Fat
11.7g
Carbs
2.4g
Fiber
1.9g
Protein
9.8g
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