Low Carb Mega Plum Cake Recipe
Ingredients
For the Filling:
- 500 g (1.1 lbs) plums, pitted and halved
- Sweetener (to taste, such as stevia, erythritol, or monk fruit)
- 2-3 tbsp (15-22 g) coconut flakes
For the Low Carb Pastry:
- 60 g (½ cup) almond flour
- 60 g (½ cup) coconut flour
- 2 tbsp (15 g) psyllium husks
- 40 g (3 tbsp) coconut oil, melted
- 50 g (¼ cup) unsweetened applesauce
- Ice water (as needed)
- Pinch of salt
Step-by-Step Instructions
1. Prepare the Filling
Start by washing the plums, removing the pits, and slicing them in half. Once the plums are prepared, sprinkle them with your preferred sweetener to taste. Let the plums sit for a few minutes to release some of their natural juices. This will help sweeten the filling while allowing the plums to become extra juicy during baking.
2. Prepare the Low Carb Pastry
In a large mixing bowl, combine the almond flour, coconut flour, psyllium husks, and a pinch of salt. These ingredients form the base of your low carb crust, offering a healthy alternative to traditional flour while still providing a great texture.
Add the melted coconut oil and unsweetened applesauce to the dry ingredients. Mix everything together until well combined.
Next, slowly add ice water, one tablespoon at a time, mixing the dough after each addition. You want to add just enough water for the dough to come together—it should be firm but not overly sticky. Be careful not to add too much water, as this could make the dough too soft to handle.
Once the dough is ready, wrap it in plastic wrap and refrigerate it for about 30 minutes. This helps the dough firm up, making it easier to roll out and shape.
3. Assemble the Cake
Preheat your oven to 180°C (350°F).
Remove the dough from the fridge and place it between two sheets of parchment paper. Roll it out gently until it’s about 1/4 inch thick. This will ensure an even crust for the cake.
Carefully press the rolled-out dough into a tart or pie pan, trimming the edges if needed to fit the pan properly. The dough should cover the bottom and sides of the pan evenly.
Sprinkle 2-3 tablespoons of coconut flakes over the bottom of the crust. This not only adds extra flavor but also helps to absorb some of the juice from the plums during baking.
Arrange the sweetened plum halves on top of the crust in a decorative pattern. Feel free to get creative with the arrangement to give the cake an appealing look.
4. Bake the Cake
Place the assembled plum cake into the preheated oven and bake for 25-30 minutes. The crust should turn golden brown, and the plums should become soft and juicy. Keep an eye on the cake during the last few minutes to avoid over-baking.
Once the cake is done, remove it from the oven and let it cool completely before slicing. This allows the crust to set and makes the cake easier to cut.
5. Serve
Serve the low carb plum cake as is, or with a dollop of sugar-free whipped cream or Greek yogurt for an extra indulgence. It makes a wonderful dessert or even a healthy snack!
Nutrition Information (per slice, based on 8 servings)
- Calories: 210
- Total Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 18g
- Dietary Fiber: 7g
- Sugars: 8g (from plums)
- Protein: 4g
Tips for the Perfect Low Carb Plum Cake
- Sweetener Choice: Use a natural, low-carb sweetener like stevia, monk fruit, or erythritol to keep this cake sugar-free and keto-friendly.
- Pastry Texture: If the dough feels too dry, add a little more ice water. If too wet, you can sprinkle in a bit more almond or coconut flour to balance the texture.
- Variations: You can also use other low-carb fruits like berries or peaches instead of plums to create different versions of this cake.