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Keto Coconut Cake in a Bowl

ValeriaValeria
MasterChef
15258025
Nadia Galinova
Translated by
Nadia Galinova
Keto Coconut Cake in a Bowl
Image: Valeria
20/07/2022
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Preparation
30 min.
Тotal
30 min.
Servings
2
"Add cream and a little raspberry jam on top. Stir lightly with a knife to mix the cream with the jam and the magical cake is ready"

Ingredients

  • For the base
  • eggs - 2 large eggs
  • sour cream - 2.1 oz (60 g)
  • sweetener - 1.1 oz (30 g) or equivalent to 30 g of sugar
  • vanilla - 1/2 tsp.
  • baking powder - 1 tsp. (5 g)
  • coconut flour - 0.7 oz (20 g)
  • coconut shavings - 1.1 oz (30 g)
  • For the cream
  • sour cream - 5.3 oz (150 g)
  • mascarpone - 5.3 oz (150 g) or cream cheese
  • sweetener - 0.5 oz (15 g)
  • homemade raspberry jam (or another)
measures

How to make

Preparing the base:

For this keto dessert, beat all of the ingredients together except for the coconut shavings. They are added at the end and mixed with a spatula. The mixture becomes quite thick.

I poured it into a baking pan with a diameter of 10″ (26 cm), by spreading it out with the help of a spatula.

Be sure to use baking paper. Bake at 360°F (180°C) for 15-20 minutes, but it depends on the oven, mine is gas.

Making the cream:

Whip the cream and mascarpone along with the sweetener.

Arranging the cake:

With the bowl, I cut out circles from the base to have equal portions. Break each circle into pieces. In the bowl, I arrange a row of pieces from a round cake base.

Add with cream and some raspberry jam on top. Stir gently with a knife to mix the cream with the jam.

The whole procedure of preparing the mini cakes is repeated once more to finish off the keto coconut cake in a bowl.

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