1/2 cup powdered sugar or Lakanto monkfruit, powdered
1) for dairy-free: substitute dairy-free cream cheese, coconut milk, and vegan butter
2) for keto/low-carb: use Lakanto monkfruit sweetener
For the icing:
1/4 cup (or more) coconut milk or cream
1 cup powdered sugar (or Lakanto monkfruit powdered)
1/2 cup unsweetened shredded coconut, toasted
Preheat oven to 350 F. Grease a 9 x 9" baking pan.
Melt butter and cool. In a small bowl, combine almond flour, coconut flour, and baking powder. In a medium-sized bowl, beat eggs, powdered sugar, cream cheese, cream, vanilla, and salt until combined.
Add dry ingredients to wet and pour in the melted butter; stir to comined
Pour into prepared baking dish and bake 25-30 minutes, or until a toothpick inserted in the center comes out clean.
For the icing: stir together the coconut milk with powdered sugar until desired consistency is reached. Spread on cooled cake and top with toasted coconut.
Don't forget to subscribe below for Sara's upcoming new recipe posts!
Meet Sara Stewart:
Sara Stewart, MS CHES, is a nutritionist, health educator, and recipe developer passionate about inspiring others to live their healthiest lives. She shares easy meal ideas and lifestyle tips on her Instagram page, and helps brands increase digital engagement through imagery and community building. Sara is an avid runner, traveler, and coffee shop-goer.