📍 Where this dish comes from: Santorini · Santorini caldera (Oia and Fira)
Discover the history of this region →
Discover the history of this region →
Revani is a traditional Greek semolina cake soaked in a fragrant citrus syrup. This keto version replaces semolina entirely with almond flour and desiccated coconut — the texture is nuttier, more substantial, and arguably more interesting than the original. The syrup keeps it moist for days.
What You’ll Need
Servings: 12 servings
Calories: 195kcal
Ingredients
- 2 cups almond flour
- 1/2 cup desiccated coconut unsweetened
- 4 large eggs separated
- 1/2 cup erythritol
- 1/3 cup melted butter
- Zest of 1 orange and 1 lemon
- 1 tsp baking powder
- 1 tsp vanilla
- 1 cup water
- 1/3 cup erythritol
- Juice of 1 orange
- 1 cinnamon stick
Instructions
- Preheat oven to 350F (175C). Grease a 9x13 baking pan.
- Beat egg whites to stiff peaks. Set aside.
- Beat egg yolks with erythritol until pale. Beat in butter and citrus zest.
- Fold in almond flour, coconut, baking powder, and vanilla.
- Fold egg whites gently into the batter in three additions to keep it airy.
- Bake 25-30 minutes until golden and a toothpick comes out clean.
- Simmer syrup ingredients 5 minutes. Cool slightly. Pour over hot cake. Let absorb.
Nutrition
Serving: 1slice | Calories: 195kcal | Protein: 6g | Fat: 16g | Fiber: 2.5g
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Health Benefits
- Desiccated coconut provides medium-chain triglycerides (MCTs) that are converted directly to ketones by the liver, supporting sustained ketosis.
- Citrus zest delivers concentrated bioflavonoids without the sugar of the juice.
- Almond flour’s monounsaturated fats support the healthy cholesterol profile that keto is known for.