Coconut Yogurt Low Carb Cake

This lovely recipe suggestion is from Ewelina ... she is a big fan of coconut, and loves to experiment with this ingredient. It's low carb and perfect for diabetic baking and cooking. This cake is simply delicious. Just imagine soft, cloud like coconut mousse on a chocolate base topped with blueberries and jelly. It’s a perfect cake for summer, but can also be enjoyed at other times of the year too! 

Ingredients:
Base:
150g ground almond
30g cocoa powder
2 tbsp. powdered xylitol
1 egg
2 tbsp. coconut oil
Coconut mousse:
250 ml coconut cream (chilled)
500 g greek style yogurt
8 tbsp. powdered xylitol
1 tsp. coconut essence
4 tsp. gelatine dissolved in 1/6 glass hot water
Jelly topping:
1 sachet sugar free jelly (you will need about 300ml)
200g blueberries
Coconut for decoration

Preparation:
Base:

Preheat oven to 180C.

Place all the ingredients for the base in a large bowl and mix well together.

Form a ball from dough and press evenly into 20cm square baking tin (lined with baking paper).

Bake for about 10 minutes and set aside to cool down.
Coconut mousse:
Dissolve gelatine in hot water and stir well (there shouldn’t be any lumps). Set aside to cool down slightly.
In a mixing bowl place the chilled coconut cream.

Beat (using electric mixer) until stiff (note: whipped coconut cream is not as stiff as whipped heavy/double cream).
Add yogurt, spoon after spoon, whisking constantly. Beat at high speed for a few minutes. At the end add the powdered xylitol and coconut essence and beat for further few minutes.
Add 2 tbsp. yogurt mixture to dissolved gelatine and mix well. Pour it onto the yogurt mixture beating constantly.
Pour the whole mixture on cooled down base and refrigerate for at least 6 hours or until well set.
Jelly topping:
Prepare jelly and cool it down completely.

Arrange blueberries on the set cake and slowly pour the jelly over blueberries.

Refrigerate until jelly well set.

Carbohydrates per 1/16th of cake is 6.9g

My plate and tea cup is ready ...

All the best Jan