This keto-friendly cake is a modified version of Luke Hines’ Ultimate Keto Cake.
- Serves: 12
- Prep time: 20 minutes
- Cook time: 3 hours
Ingredients
- 500 ml coconut milk
- 2 cups desiccated coconut
- ½ cup coconut oil
- ¼ cup cocoa powder
- ½ teaspoon cinnamon
- ¼ scoop vanilla protein powder (optional)
- Pinch of salt
- 1 cup frozen raspberries
Base
- 2 cups hazelnuts
- ½ cup cocoa powder
- ½ cup desiccated coconut
- 3 tablespoons coconut oil
- ¼ scoop vanilla protein powder (optional)
- Pinch of salt
Method
- Line a 23cm cake tin with baking paper and grease with coconut oil
- For the base, place all ingredients in a food processor and blitz to form a smooth paste. Transfer to tin and place in the freezer for 20 minutes to chill and firm up.
- While the base is chilling, place all the other ingredients in a food processor and blitz until very smooth, around 4 minutes.
- Remove the tin from the freezer and pour the coconut mixture over the base and spread evenly.
- Transfer to the fridge and let it set for 3 hours.
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