2/3 cup coconut oil
2 sticks butter (1 cup)
Erythritol/Organic Zero (powdered)
1 cup whole wheat pastry flour (or if gluten free is preferred, 1
cup oat flour)
1 cup coconut flour
1 cup Omegasentials (ground flax)
12 large eggs
1 cup coconut milk
1 tablespoon baking powder
1 ½ cups coconut, shredded
2 tsp coconut extract
1 Bar Dark Baking Choco
1 cup coconut milk
¼ Cup Etrythritol/Organic Zero
1 teaspoon vanilla
(Organic Zero) does not blend well, so you must powder it first:
put up to 16 ounces into a good solid blender and blend away.
Erythritol just does not disolve well.
Cream butter and
coconut oil together then add the eggs one at a time beating well
12 eggs are needed because the coconut flour and
Omegasentials (ground flax can be substituted, but really, there is
no product like Omegasentials)
do not have gluten which sticks everything together. This is the job
of the eggs.
Then add the
erythritol and mix well. Add coconut extract. Sift whole wheat
pastry flour or oat flour, coconut flour, coconut flakes,
Omegasentials, and baking powder together in a separate bowl, then
alternate adding the flour mixture and coconut milk to sugar
mixture, mixing constantly medium high speed.
You can use a round bunt pan or a couple small
cake pans; up to you.
Bake @340 for 1
hr to 1 hr 15 minutes. Cool in pan for 10 minutes turn on cooling
topping: ½ bar dark baking chocolate 1 cup coconut milk, ¼ cup
Erythritol/Organic Zero, 1 teaspoon vanilla. In a double boiler,
heat it all up (melt the chocolate) and pour over the top of the
If you want more, just use the rest of the chocolate bar
and add more coconut milk and erythritol.
Here are links to
Organic Zero and
here to email this page to a friend.
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