Take the 21 Day Challenge!
Our 21-Day-Diet Very-Low-Carb Recipes:
Made with coconut flour, xylitol, and fresh or frozen berries.
Have everything ready and in place. Preheat oven to 350ºF with rack in center.
Sift together and set aside:
¼ c. (4 T.) coconut flour
¾ t. double-acting baking powder
Melt in a Pyrex Corning Ware® Grab-It Bowl or a small oven-proof skillet:
2 T. organic (sweet cream) butter
Add, cook gently, and stir until dissolved:
2 to 4 T. xylitol made from birch trees
Remove the pan from the heat. Add, if you wish:
(¼ c. chopped raw pecans)
Scatter half of the flour mixture (2 T.) over the butter mixture, and top with:
¾ c. fresh or frozen organic berries
Top berries with half the remaining flour mix (1 T.). In a bowl, whip stiff (not dry):
1 pastured chicken egg white
In a separate bowl, beat:
1 pastured chicken egg yolk
Fold into the beaten egg yolk:
1 t. organic (sweet cream) butter, melted
¼ t. pure vanilla extract
In yet another separate bowl, sift:
¼ c. (4 T.) xylitol made from birch trees
For the batter, fold in the sugar, 1 T. at a time. Next, fold in the beaten egg yolk mixture and then the sifted flour mixture (1 T.). Cover the fruit with the batter.
Bake the cake almost 30 minutes. Immediately upon removing from the oven, place a plate upside down over the bowl. Invert the cake onto the plate. Allow bowl to remain on top of the cake briefly to let the sugar mixture coat the cake. Remove bowl; serve the cake upside down, garnished, as you please, with:
(organic whipped cream [sweetened with birch tree xylitol]