Recipe for Low-carb bounty cake

How to make Low-carb bounty cake

1. 1. Prepare the tart base. Mix the almond flour with half of the cocoa and 1/3 of the erythritol. Melt half of the coconut oil, then add it to the bowl with the almond flour. Mix everything so that all the ingredients combine well. Press this mixture into a tart tin (diameter 20-22 cm) and refrigerate for about 30 minutes.

2. 2. Prepare the cream. In a saucepan, heat up 2/3 of the coconut cream and 1/4 of the coconut oil. Add the coconut flakes (leave out 3 tablespoons) and 1/3 of the erythritol. Mix well and set aside until the flakes absorb the cream and the mixture thickens (about 1 hour).

3. 3. Prepare the topping. Melt the remaining coconut cream, 1/4 of the oil, the rest of the cocoa, and the remaining 1/3 of erythritol in a pot. Stir everything thoroughly and let it cool slightly until it thickens a bit (about 15 minutes).

4. 4. On the chilled base, spread the coconut cream, and then pour over the cooled and slightly thickened chocolate topping.

5. 5. Sprinkle the entire cake with the remaining coconut flakes for decoration.

6. 6. Place the finished cake in the refrigerator until the chocolate topping sets (about 1 hour).