Servings: 8 servings
Calories: 245kcal
Ingredients
- 200 g almond flour
- 4 large eggs
- 100 ml coconut cream
- 3 tbsp pandan juice (4–5 pandan leaves blended with 3 tbsp water)
- 60 g erythritol
- 1 tsp baking powder
- 1 pinch salt
- 1 tbsp coconut oil
- Coconut cream glaze to serve
Instructions
- Blend pandan leaves with 3 tbsp water. Strain to extract the green juice.
- Beat eggs with erythritol until pale and slightly thickened.
- Add coconut cream and pandan juice. Mix well.
- Fold in almond flour, baking powder, and salt.
- Pour into a greased 20cm round tin.
- Bake at 175°C for 25–30 minutes until a skewer comes out clean.
- Cool. Drizzle with sweetened coconut cream glaze.
Nutrition
Serving: 1serving | Calories: 245kcal | Protein: 9g | Fat: 22g | Fiber: 2.5g
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