Monk Zero Sweetener Non Glycemic Substitute

Current cookbooks available: - 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook Vol. 1 4. The Ultimate Keto Cookbook Vol. 2 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Click this link to purchase via Payhip in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas Click these links to purchase via Amazon in Kindle, Paperback & Hardcover formats. There are 2 version of paperbacks, one is with color interior, and the other is with black & white interior. Click "See all formats" to select the right format. 1. The Ultimate Keto Bread Recipes by (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook Vol. 1 (https://amzn.to/4iG6D6n) 4. The Ultimate Keto Cookbook Vol. 2 (https://amzn.to/4sCP9xH) 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Almond flour = https://amzn.to/4oRhKgF Coconut flour = https://amzn.to/3LCAONf Monk fruit = https://amzn.to/4dbgYV4 Unsweetened desiccated coconut = https://amzn.to/3WqOHmy Unsweetened shredded coconut = https://amzn.to/4oHYamh Coconut extract = https://amzn.to/3JvI8gf 9x4 inch silicone loaf pan = https://amzn.to/4erarGu This cake has a nice coconut flavor so if you are a coconut fan, you have got to try it. The cream cheese gives it a soft and creamy texture so it's a perfect combo. I am not using a hand or stand mixer, so this is a short cut version which is super easy. This coconut cream cheese cake is soft, moist, flavorful and incredibly delicious. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficial.com/recipes/coconut-cream-cheese-cake [Total Servings = 16] NUTRITION INFO PER SERVING Total Carb = 5.8 g Dietary Fiber = 1.2 g Net Carb = 4.6 g Calories = 189 Total Fat = 16.4 g Protein = 5.5 g DRY INGREDIENTS Almond flour = 150 g (1 1/4 cups) Coconut flour = 40 g (1/3 cup) Other flour options: - 1. Solely almond flour = 310 g 2. Solely coconut flour = 80 g Baking powder = 12 g (3 tsp) Monk fruit = 80 g (1/4 cup + 2 1/2 tbsp) (OR any keto friendly sweetener) Salt = 2 g (1/2 tsp) Unsweetened desiccated coconut = 40 g (1/2 cup) (Toast it in a mini oven or pan fry without oil until slightly browned) WET INGREDIENTS Eggs = 4 large whole eggs (230 g) Cream cheese = 150 g (2/3 cup) (softened) Unsweetened coconut cream or thick coconut milk = 100 ml (1/3 cup + 1 tbsp) (Sorry, in the video there's a typo error of 2/3 cup + 1 tbsp) Coconut oil = 80 ml (1/3 cup) Coconut extract = 5 ml (1 tsp) TOPPING Unsweetened shredded coconut = 10 to 15 g DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 340F or 170C. 3. In a bowl, add all the dry ingredients and mix to combine. Set aside. 4. In another bowl, add the cream cheese and mix until smooth and creamy. Then add the coconut cream and whisk to combine. As this is a short cut version, I am not using the hand mixer. Just use a manual whisk and it's fine if the cream cheese is not completely smooth. However, if you prefer the cream cheese to be smooth, feel free to use a handheld or stand mixer. Finally, add the rest of the wet ingredients and whisk to combine. 5. Add the dry to the wet ingredients and mix until well combined. The batter is quite thick. 6. Transfer the batter into a 9x4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use any suitable pans. 7. Spread evenly. 8. Bake for about 45 to 55 minutes or until a wooden skewer comes out clean. I prefer to bake the cake at a lower rack and at a lower heat of 340F or 170C for about 30 minutes then increase the heat to 350F or 180C. This helps to prevent over browning of the top. However, it is totally up to you on how you want to bake it as not all ovens are the same. 9. Cool the cake slightly then cut into 12 or 16 servings. 10. The cake can be kept at room temperature for a few days provided you have a cool and dry climate. Otherwise, it is better to refrigerate earlier for up to a week or freeze for up to a few months. NOTE This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS PROHIBITED.