Description
A delightful Keto Egyptian Basbousa (Semolina Cake) made with almond flour and coconut, perfect for a low-carb diet.
Ingredients
Scale
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1/2 cup erythritol (or your favorite keto sweetener)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened Greek yogurt
- 1/2 cup unsweetened almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds (for garnish)
- 1/4 cup unsweetened coconut flakes (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish with butter or cooking spray.
- In a large bowl, mix together the almond flour, shredded coconut, erythritol, baking powder, and salt until evenly distributed.
- In a separate bowl, blend the Greek yogurt, almond milk, eggs, and vanilla extract until smooth and creamy.
- Gradually add the wet ingredients to the dry mixture, stirring until fully incorporated; the batter will be thick.
- Transfer the batter into the greased baking dish, spreading it out evenly and smoothing the top with a spatula.
- Press the sliced almonds and coconut flakes gently into the surface for decoration.
- Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the almond coconut delight cool in the pan for about 10 minutes before cutting it into squares.
- Enjoy warm or at room temperature.
Notes
- This recipe is low-carb and suitable for a keto diet.
- Feel free to adjust the sweetness according to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Egyptian
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 2g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg