Small blueberry coconut cake (diabetic)
- 125 g blueberries
- 60 g soft butter or margarine
- 36 g Diabetic sweetness
- 1 pinch salt
- grated zest of 1 untreated lemon
- 3 Eggs (size M)
- 195 g flour
- 2 TL Baking powder
- 100 ml carbonated mineral water
- 2-3 tablespoons coconut chips
- fat and desiccated coconut
60 minutes
light
- 1.
- Grease a small springform pan (20 cm Ø) and sprinkle with desiccated coconut. Sort the blueberries, wash and pat dry. Stir the fat, diabetic sweetness, salt and lemon zest for approx. 5 minutes until creamy. Stir in eggs one at a time. Mix the flour and baking powder and sift. Briefly stir in alternately with the mineral water. Stir in 75 g blueberries. Pour the batter into the springform pan. Spread the remaining 50 g blueberries on the dough. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 30-35 minutes. Approx. Sprinkle coconut chips on the cake 5 minutes before the end of the baking time. Take the cake out of the oven, let it cool down in the tin for about 10 minutes, then remove it from the tin. Let cool down
- 2.
- Wait approx. 20 minutes. / 2 BE
1 piece approx:
- 180 kcal
- 750 kJ
- 5 g protein
- 10 g fat
- 19 g carbohydrates
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