As ever, I am still on my Low Carb quest. It makes no odds what I eat, I’m still a lardy lass but you have to try.
These are nice. Very easy to make, sweet coconutty mouthfuls that negate the need to go and ravage a whole sugar filled cake. You can just use all ground almonds if you you cannot get coconut flour. Might need to add another egg though.
1/2 cup butter (1 stick) softened at room temperature
1/2 cup full fat cream cheese or sour cream
1/2 cup Splenda (original recipe called for 1 cup but that makes things way too sweet for me)
3 large eggs, at room temperature
1 1/2 cups almond flour (ground almonds)
1/2 cup coconut flour
1/2 teaspoon baking powder
1 teaspoon almond extract
1 teaspoon vanilla extract
Whisk cream cheese and Splenda together.
Add eggs, one at a time, beating well after each.
Add baking powder, coconut and almond flours. Mix well. (It should be of a dropping consistency. i.e., drops off the end of the spoon without any help)
Pop a dessertspoonful into paper fairycake cases.
Bake until risen and golden brown.
Next time I will add rosewater and perhaps use 1/2 and 1/2 coconut and almonds. They don’t rise much as I only added 1/2 tsp baking powder but too much of that and you can taste it.