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.
Beat the yolks with the erythritol, add the milk, the coconut oil (or butter) and the chocolate melted in a bain-marie.
Gently fold in the egg whites and pour into the pan lined with parchment paper
Bake for about 40 minutes in a conventional oven at 170 degrees
Let it cool completely and fill with a jar of whole Greek yogurt flavored with vanilla, sweetener and coconut aroma
Store in the fridge
Italia, Lombardia
| Energy (kcal) | 258.97 |
| Carbohydrates (g) | 9.18 |
| of which sugars (g) | 9.04 |
| Fat (g) | 20.97 |
| of which saturates (g) | 13.21 |
| Protein (g) | 7.55 |
| Fibre (g) | 2.59 |
| Salt (g) | 0.18 |
