Source: www.texanerin.com
Course: Desserts
Preperation time: 15min
Cooking Time: 45min
Serves: 6
Protein (g) | Carbs (g) | Fat (g) | Energy (KCal) | |
1 cup Coconut Palm Sugar | 0 0 | 33 33 | 0 0 | 129 129 |
2 Tablespoon(s) Lemon Zest | 0 0 | 0 0 | 0 0 | 1 1 |
1 1/4 cup(s) Butter | 0 0 | 0 0 | 38 38 | 339 339 |
2 Tablespoon(s) Heavy Cream | 0 0 | 0 0 | 2 2 | 17 17 |
4 Large(s) Egg(s), Separated | 0 0 | 0 0 | 0 0 | 0 0 |
2 Tablespoon(s) Lemon Juice | 0 0 | 0 0 | 0 0 | 1 1 |
1 Teaspoon Lemon Extract | 0 0 | 0 0 | 0 0 | 0 0 |
1 1/2 cup(s) Blanched Almond Flour | 6 6 | 5 5 | 15 15 | 165 165 |
1 cup White Chocolate(s), Chopped | 0 0 | 0 0 | 0 0 | 0 0 |
Total: Approximate Nutrition Info, Per Serving: | 7 | 39 | 55 | 653 |
Notes
If using coconut sugar, blend in a coffee grinder first so that it's basically like powdered coconut sugar. I'd be worried about how well non-grinded coconut sugar would do with the egg whites. I'm guessing not well. And please note the above comment about how using coconut sugar turns the cake the brown! It's just not possible to make a bright yellow cake with this dark sugar. Also, this recipe originally used 200 grams of sugar. I used 200 grams in the first cake and only 130 in the second and didn't notice much of a difference, but I'm used to not using so much sugar. Feel free to use up to 200 grams.
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