Dairy-free, gluten-free, grain-free, nut-free, paleo, vegetarian. What more could you ask for?
Serves: 1 cake
Prep time: 15 mins
Cook time: 35-40 mins
What you need
1 cup pumpkin seeds
1 cup Keto Sweet Zero (my new product)
1½ cups desiccated coconut (fine)
1 tablespoon coconut flour
½ cup dried pitted chewy dates
2 tablespoons fresh rosemary (finely chopped) or a tablespoon dried organic
2 teaspoons Ceylon Cinnamon (it’s the only ‘real’ cinnamon)
¼ teaspoon nutmeg
1 teaspoon bicarbonate Soda (mine is aluminium free)
Pinch salt (I use Himalayan salt)
4 large organic eggs
¼ cup extra virgin olive oil, or butter, or coconut oil, or macadamia nut oil (olive oil gives this cake richness and adds to the fruitiness of the overall flavour)
½ cup water
Preheat oven 175ºC
Line a cake tin with non-stick baking paper (not wax paper)
Place all DRY ingredients and fresh rosemary into your food processor and grind down until ingredients are finely chopped – like fine bread crumbs
Pour into a mixing bowl
Add eggs, oil and water
Combine all the above well using a whisk
Pour mixture into lined cake tin
Bake for 35-40 minutes on middle shelf of the oven
The cake is cooked when it bounces back when lightly pressed
Remove from oven, leave in cake tin for 10 minutes, remove and place on a cooling rack
Decorate as you wish
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Products used in recipe
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