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🍰 Crunchy Sweet Potato Cranberry Cake with Pecans

176 kcal · 30 min · 4 servings

Ingredients

• 100 g coconut flour
• 100 g ground almond kernels
• 3 eggs (size M)
• 400 g sweet potatoes
• 40 g coconut flakes
• 1 handful dried cranberries
• 1 tbsp baking powder
• 3 tbsp coconut oil
• 1 handful pecans (kernels)
• 1 pinch salt
• cinnamon
• honey

Instructions

1. 1. Preheat the oven to 170 degrees Celsius.
2. 2. Grease a loaf pan generously with coconut oil.
3. 3. Wash the sweet potatoes thoroughly.
4. 4. Peel the sweet potatoes.
5. 5. Grate the sweet potatoes very finely using a grater.
6. 6. Place the grated sweet potatoes into a kitchen towel.
7. 7. Squeeze the liquid out of the sweet potatoes.
8. 8. Add coconut flour, almond flour, coconut flakes, and baking powder to a large bowl.
9. 9. Mix the dry ingredients in the bowl.
10. 10. Stir the dried sweet potato shreds into the flour mixture.
11. 11. Melt the coconut oil in a pot or using a double boiler.
12. 12. Whisk the eggs with the sweetener in a separate bowl.
13. 13. Add the melted coconut oil to the egg and sweetener mixture.
14. 14. Add the liquid mixture to the flour and sweet potato mass.
15. 15. Mix all ingredients thoroughly together.
16. 16. Add half of the dried cranberries to the batter.
17. 17. Add cinnamon and a pinch of salt.
18. 18. Stir the spices and cranberries in well.
19. 19. Pour the batter into the prepared loaf pan.
20. 20. Sprinkle the surface with the pecans.
21. 21. Distribute the remaining dried cranberries on top of the cake.
22. 22. Bake the cake in the oven for 50 to 60 minutes.
23. 23. Perform the skewer test shortly before the end of the baking time.

Nutrition per serving

• kcal: 176
• Protein: 6 g · Fett/Fat: 10 g · Carbs: 15 g