Ingredients

The following ingredients have 12 Servings
  • 4 large eggs (ideally at room temperature (if you use cold eggs, your batter will look more curdled but will bake up fine))
  • 1 cup coconut cream ( melted if solid and cooled to room temperature, or heavy cream)
  • 1 cup erythritol (the brown sugar version is preferred, but not necessary) ( granulated (OR coconut sugar/maple sugar for Primal))
  • 3/4 cup zucchini (, peeled and diced, for Keto/Low Carb; for Primal: diced apple)
  • 2/3 cup + 1/4 cup coconut flour
  • 1/2 cup butter (room temperature)
  • 2 ounces cream cheese (1/4 cup, room temperature)
  • 1 Tablespoon molasses ((does not add much in the way of carbs at all!))
  • 1 teaspoon vanilla extract (optional)
  • 1 teaspoon apple extract (optional (ideal for the Keto/Low Carb version of this recipe that uses zucchini))
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda (sifted)
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut flour
  • 1/4 cup coconut cream (warm or soft room temperature, or heavy cream)
  • 1/4 cup granulated sweetener: (erythritol for Keto/Low Carb OR maple sugar/coconut sugar for Primal and Gluten-free)
  • 1/2 teaspoon cinnamon

Instruction

  • Preheat oven to 325 degrees Fahrenheit. Grease a 9" cake pan (square or round). Set aside.