Keto Vanilla Coconut Friands – Dairy-Free French Cake Recipe

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This light and fluffy Keto Vanilla Coconut Friands recipe is the perfect low carb snack. They are delicate, sweet, sugar-free and easy to bake.

If you haven’t heard of Friands before, they are small almond cakes baked in oval molds.

These Low Carb coconut friands are best served warm, when cold, we microwave ours for 30 seconds. Store the friands in the fridge for up to 1 week, or freeze for up to 3 months.

The Keto Friands recipe makes 12 serves. 1 serving is 1 friand and has 2g net carbs each.

Keto Vanilla Coconut Friands Ingredients

  • 3.5 ounces of Coconut Oil, melted
  • 3 ounces (½ cup) of Powdered Erythritol
  • 3.5 ounces (1 cup) of Almond Flour
  • 3 ounces (1 cup) of Unsweetened Shredded Coconut
  • 1 1/2 teaspoon of Baking Powder
  • 1 teaspoon of Vanilla Essence
  • ½ cup of Coconut Cream
  • 5 large Egg Whites

How To Make Keto Coconut Friands

  1. Preheat oven to 180C/355F. Prepare a 12 cup friand tin by greasing well with coconut oil and placing small ovals of parchment paper in the base of each hole.
  2. In a mixing bowl, add all the ingredients except the egg whites. Mix well.
  3. Add the egg whites to your stand mixer bowl, with the whisk attachment. Whip until they reach stiff peaks.
  4. Gently mix ⅓ of the egg whites into the other ingredients.
  5. Add the remaining egg whites and fold through gently.
  6. Evenly spoon the batter between the 12 holes of your prepared friand tin. (Optional: sprinkle a little unsweetened shredded coconut on top for a garnish.)
  7. Bake for 20-25 minutes until the friands spring back when touched.
  8. Allow to cool in the tin for 10 minutes before enjoying – don’t forget to remove the paper from the base!

Ingredients

3.5 ounces Coconut Oil melted
3 ounces Powdered Erythritol
3.5 ounces Almond flour
3 ounces Unsweetened Shredded Coconut
1 1/2 teaspoons Baking Powder
1 teaspoon Vanilla Essence
1/2 cup Coconut Cream
5 large Egg Whites

  • 3.5 ounces Coconut Oil melted
  • 3 ounces Powdered Erythritol
  • 3.5 ounces Almond flour
  • 3 ounces Unsweetened Shredded Coconut
  • 1 1/2 teaspoons Baking Powder
  • 1 teaspoon Vanilla Essence
  • 1/2 cup Coconut Cream
  • 5 large Egg Whites

Instructions

  • Preheat oven to 180C/355F. Prepare a 12 cup friand tin by greasing well with coconut oil and placing small ovals of parchment paper in the base of each hole (Cupcake papers can be used instead).
  • In a mixing bowl, add all the ingredients except the egg whites. Mix well.
  • Add the egg whites to your stand mixer bowl, with the whisk attachment. Whip until they reach stiff peaks.
  • Gently mix ⅓ of the egg whites into the other ingredients.
  • Add the remaining egg whites and fold through gently.
  • Evenly spoon the batter between the 12 holes of your prepared friand tin. (Optional: sprinkle a little unsweetened shredded coconut on top for a garnish.)
  • Bake for 20-25 minutes until the friands spring back when touched.
  • Allow to cool in the tin for 10 minutes before enjoying – don’t forget to remove the paper from the base!

Notes

Nutrition

Serving: 1friand | Calories: 206kcal | Carbohydrates: 4g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Sodium: 26mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg

Click here to see the “Flavor-Pairing” trick that helped me melt away 22 pounds in just 16 days (proven for women only)

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