Banting Style Cream Cheese Brownie Cake
Using all the ingredients from the Banting green list, this recipe makes a treat for those following the Banting lifestyle.
Serves 12
Preheat the oven to 180C. Grease and line the base of a 20cm springform cake tin.
6 eggs
1t vanilla extract
230g good quality cream cheese
100g melted butter
60g melted coconut oil
40g cocoa powder
1t ground cinnamon
1/2t baking powder
45g stevia powder
40g dessicated coconut
12 pecan nut halves
Beat the eggs and vanilla. Add the cream cheese and mix in using a whisk. Add the melted butter and coconut oil. Sift in the baking powder, cocoa and cinnamon. Add the stevia and coconut. Mix until incorporated. Pour into the cake tin. Place the pecan halves evenly around the cake, so that each slice will have one pecan nut on it. Bake at 180C for 40-45 minutes. Cool and remove from the cake tin. Serve with whipped cream.
Serves 12
Preheat the oven to 180C. Grease and line the base of a 20cm springform cake tin.
6 eggs
1t vanilla extract
230g good quality cream cheese
100g melted butter
60g melted coconut oil
40g cocoa powder
1t ground cinnamon
1/2t baking powder
45g stevia powder
40g dessicated coconut
12 pecan nut halves
Beat the eggs and vanilla. Add the cream cheese and mix in using a whisk. Add the melted butter and coconut oil. Sift in the baking powder, cocoa and cinnamon. Add the stevia and coconut. Mix until incorporated. Pour into the cake tin. Place the pecan halves evenly around the cake, so that each slice will have one pecan nut on it. Bake at 180C for 40-45 minutes. Cool and remove from the cake tin. Serve with whipped cream.
Comments
Post a Comment