Of which 19.9 g sugars and 12.6 g saturated fat.
No-added-sugar version: 222 kcal and 1.9 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg)
Allergens egg, milk
White chocolate lemon cake
A citrusy lemon cake with pieces of white chocolate.
Ingredients
- 1 cup coconut flour (112 g / 4 oz)
- ⅔ cup sugar (135 g / 5 oz) — no added sugar: 1 cup erythritol (190 g)
- 1 tbsp baking powder (12 g)
- 6 eggs (300 g / 10½ oz)
- ½ cup coconut oil (103 g / 3¾ oz)
- ½ cup coconut milk (120 g / 4 oz)
- zest and juice of 2 lemons, to taste
- ½ cup white chocolate pieces (85 g / 3 oz) — no added sugar: sugar-free white chocolate pieces
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and grease the pan.
- Mix the dry ingredients: the coconut flour, sugar and baking powder.
The full method (6 steps), Rico's tip, the variations and storage are in the ebook. The English edition is coming soon.
This recipe isn't in an ebook yet. Newsletter subscribers are the first to know when it is.
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