Thin Mint Cake: High Fat, Sugar Free, Gluten Free keto

[pic] http://ift.tt/1FnrKRr

Recipe made on video: https://www.youtube.com/watch?v=oa7Mv8DB75k

For the cake itself:

6 eggs

1 cup milk of your choice (I used coconut milk)

1/4 tsp mint extract

1 cup frozen spinach, thawed and drained

1 tsp vanilla extract

4 tablespoons coconut oil

1/2 cup coconut flour

3 tablespoons erythritol (Swerve)

1/2 tsp baking powder

1/2 tsp salt

For the frosting:

1 cup coconut oil

1/4 cup cocoa powder

1/2 tsp stevia extract

Preheat your oven to 325 degrees Fahrenheit. Begin with your wet ingredients. Add to coconut flour, swerve, baking powder, salt a bowl and whisk together being sure to whisk out all of the lumps. Add the wet ingredients (eggs, milk, extracts, spinach, and coconut oil) to either a blender or a food processor and blend. Add the dry ingredients and blend for a second time until the mixture forms a thick batter. Poor into a shallow cake pan or spring form pan and bake for 45 minutes or until a toothpick comes out clean. Set your cake aside to cool. You can either cool it on the counter (recommended) for a few hours or in the refrigerator for about an hour or until it is cool to touch.

In the meantime, create your frosting! Add a cup of room temperature (soft but not liquid) coconut oil, cocoa powder, and stevia to a bowl and whisk until it comes together. That’s it! This frosting is great for cakes but also can be use to top pancakes, cupcakes, muffins, you name it.

Once your cake is room temperature, spread the frosting in an even layer or get fancy and pipe it on your cake. Let set one more time to harden the frosting. It will have a texture similar to ganache. Cut and serve! Feel free to add some dark chocolate shreds over the top for a sophisticated finish. This cake screams, “Wanna piece of me?”

Submitted June 01, 2015 at 04:01AM by cookingispun http://ift.tt/1AGUOX6 keto