An irresistible coconut cake, perfect for chocolate and coconut lovers! *Keto recipe
Preheat the oven to 170°C.
Separate the egg whites from the yolks and beat the egg whites until stiff peaks form.
Beat the yolks with erythritol, add the milk, coconut oil (or butter), and chocolate melted in a bain-marie.
Gently fold in the egg whites and pour into the mold lined with parchment paper.
Bake for about 40 minutes in a static oven at 170 degrees.
Let it cool completely and fill with a jar of whole Greek yogurt flavored with vanilla, sweetener, and coconut flavor.
Store in the fridge
Italia, Lombardia
| Energy (kcal) | 239.45 |
| Carbohydrates (g) | 16.73 |
| of which Sugars (g) | 16.73 |
| Fat (g) | 15.37 |
| of which Saturates (g) | 8.84 |
| Protein (g) | 8.9 |
| Fiber (g) | 1.36 |
| Sale (g) | 0.11 |
