Coconut Walnut Cake

Yield: 16 squares
Serving Size: 1 square

Net Carbs: 3.5g per serving
Fat: 20.4g per serving
Protein: 4.7g per serving

Ingredients

Dry Ingredients

• 2 cups coconut flour
• ¾ cup Monk Fruit Sweetener
• 1 cup unsweetened shredded coconut
• ¾ cup chopped walnuts
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp xanthan gum
• 1 tsp salt

Wet Ingredients

• 3 cups unsweetened coconut milk
• 1 cup coconut cream
• ½ cup coconut oil
• 4 eggs
• 1 Tbsp vanilla extract

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Oil a 9″ x 13″ baking dish.
3. In a large bowl, whisk together all dry ingredients.  
4. In a separate bowl, blend all the wet ingredients with an electric or hand mixer.
5. Combine the wet ingredients with the dry ingredients until smooth.
6. Spread batter into the baking dish.
7. Bake for about 45 minutes or until a toothpick comes out clean.
8. Sprinkle the top with additional shredded coconut or walnuts as desired.