For the Sweetened Condensed Coconut Milk
- 1 (13½-ounce/400-ml) can full-fat coconut milk
- 2 tablespoons confectioners’-style erythritol
For the cake
- ¾ cup (85 g) blanched almond flour, plus more for the pan
- 1 teaspoon baking powder
- ½ teaspoon finely ground grey sea salt
- ¼ cup (52 g) coconut oil, plus more for the pan
- ¾ cup (120 g) confectioners’-style erythritol, plus more for dusting (see notes above)
- 5 large eggs, at room temperature
- 1½ teaspoons vanilla extract
- 1 batch, Sweetened Condensed Coconut Milk, heated until lukewarm
- To make Sweet Condensed Milk: Place all the ingredients in a small saucepan and bring to a rapid boil over medium-high heat. Reduce the heat and simmer lightly for 32 to 35 minutes, until the milk has thickened and reduced by about half. Use immediately in a recipe that calls for it, or let it cool and store in the fridge for later use. Now, to making the cake!
- Step 1. Preheat the oven to 350°F (177°C). Lightly grease a 13 by 9-inch (33 by 23-cm) glass or metal baking pan with a dab of coconut oil, then dust with a handful of almond flour. Set aside.
- Step 2. In a small bowl, whisk together the almond flour, baking powder, and salt.
- Step 3. In the bowl of a stand mixer fitted with the flat beater attachment or in a mixing bowl (if using a hand mixer), whip the coconut oil on medium speed until fluffy, about 1 minute.
- Step 4. Decrease the speed to low and slowly add the erythritol over 1 minute. Then add the eggs
- one at a time and mix thoroughly until combined.
- Step 5. Add the vanilla and mix to combine. Then, with the mixer running on low speed, slowly add the flour mixture in 3 batches. When just combined, turn off the mixer.
- Step 6. Pour the batter into the prepared pan and bake for 20 to 22 minutes, until the cake is light golden and a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 30
- Step 7. When the cake is cool, poke the top all over with a fork or skewer. Pour the warmed condensed milk over the top.
- Step 8. The cake can be served immediately but is best when allowed to sit in the fridge for a day, covered in plastic wrap. For the best consistency, remove the chilled cake from the fridge 30 minutes before you plan to serve it. Slice into eighteen 1¾ by 3-inch (4.5 by 7.6-cm) pieces and dust
- with confectioners’-style erythritol.
This fabulous low-carb and keto cake is from Leanne Vogel’s latest book The Keto Diet. It’s gooey, rich and comforting without sugar, grains or dairy.