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Simple low carb cake recipeIt's very difficult to find someone who doesn't like cake. It was part of many people's childhoods! Wouldn't it be great if we could have this taste of childhood in a healthier way?
So, let's take a look at this low carb recipe?
Simple low carb cake recipe | Ingredients
7 eggs with the whites separated
100g unsalted butter
1 cup of oven and stove sweetener
1 cup finely grated coconut
2 cups coconut flour
1 teaspoon vanilla extract
1 cup coconut milk
½ teaspoon salt
2 tablespoons of yeast
Simple low carb cake recipe | How to prepare
Beat the butter in a mixer, add the egg whites and beat until fluffy.
Then add the remaining ingredients, leaving the yeast for last (mix the yeast slowly with a spoon).
Pour the batter into a cake pan of your choice.
Bake in a preheated oven for approximately 20 minutes.
Ready, let it cool, unmold and serve.
Simple low carb cake recipe and the benefits of coconut
Coconut has several benefits for the proper functioning of the body, and contributes to improving your overall health.
Coconut is rich in fiber, vitamins and minerals, and is classified as a “functional food” due to its many benefits that go beyond nutrition.
It is also rich in essential fatty acids, as well as phytosterols, vitamins and minerals.
Coconuts can be used in their entirety, including their pulp, oil, water and milk.
Coconut water is commonly known as a natural “sports drink,” which is a beverage designed to replace fluids and nutrients lost by the body through sweat during vigorous exercise. A sports drink should contain three components: water, sodium, and carbohydrates (your energy reserve).
Coconut water is rich in electrolytes, essential for efficient rehydration after physical activity.
Coconut milk, obtained by grinding and pressing coconut pulp, is a great substitute for animal milk in recipes for people with lactose intolerance.
Coconut oil is an ideal substitute for non-vegetable carbohydrates because it is composed of medium-chain fatty acids (MCFAs) that are easily digested. These MCFAs are immediately converted by the liver into energy instead of being stored as fat.
Its fats and oils have powerful antimicrobial properties because they are very rich in lauric acid – medium-chain fatty acids (MCFA), or medium-chain triglycerides (MCT) (1), in addition to the vitamins, minerals and other nutrients already mentioned. This acid is converted into a substance called monolaurin, which makes it a powerful destroyer of all types of microbes, from viruses to bacteria and protozoa.
Coconut oil is an ideal substitute for non-vegetable carbohydrates because it is composed of medium-chain fatty acids (MCFAs) that are easily digested. These MCFAs are immediately converted by the liver into energy instead of being stored as fat.
Discover the book 101 low carb recipes to help you lose weight
