Low Carb Dessert Coconut Flour Recipe That Will Make You Drool - dessertfit.com

Low Carb Dessert Coconut Flour Recipe That Will Make You Drool


Low Carb Dessert Coconut Flour

Low Carb Dessert Coconut Flour Recipe That Will Make You Drool

A close up of a plant

Believe it or not, coconut flour is one of the best options when it comes to some amazing low carb and desserts. Many don’t even know if coconut flour is good or not for the health!

My Fav Low Carb Dessert Coconut Flour Recipe

A birthday cake

Recently, I found a recipe on “Homemade Healthy,” a You-Tube site, for “Coconut Flour ‘Cornbread.'” The low carb dessert coconut flour recipe certainly enticed me! Here is my version:

Coconut Flour ‘Cornbread’

Pre-heat oven to 350 degrees.

Grease an 8-inch square pan or a cast-iron skillet. Put the pan in the oven to get hot.

Combine: ¾ c. coconut flour, ½ t. baking powder and ½ t. salt. Stir well.

In a second bowl, combine 6 eggs, ½ c. melted butter, and ¼ c. maple syrup.

Stir the two mixtures together till a soft dough forms.

Remove hot greased pan from oven and pour in the dough.

Pat the dough smooth and return to the oven for 20 minutes.

It turned out heavenly! There are many things you can do with it. My dad topped his piece of “Coconut Flour ‘Cornbread'” with maple syrup for a sweet treat. We talked about serving it with honey-butter or cream cheese. We also thought of using it like a shortbread topped with strawberries and whipped cream or perhaps a scoop of vanilla ice cream and sliced mangos for a dessert.

I chose to turn the ‘cornbread’ into the main course by serving a hearty hamburger gravy poured over the top. I am thinking of biscuits-and-gravy, using the “cornbread” as the base. Here is my recipe for the gravy:

Hamburger Gravy

1 lb. hamburger, 1 chopped onion, 2 c. chopped celery

Cook over medium-high heat until vegetables are tender.

Stir in ¼ c. gluten-free flour till vegetable mixture is well coated.

Add 1 ½ c. water, ½ t. cumin, 2 t. salt, ¼ t. pepper,

½ t. yellow curry paste or a dash of cayenne pepper.

Cook gently, stirring often till thickened.

Add 1 can coconut milk to cream the gravy.

Heat through.

Serve over “Coconut Flour ‘Cornbread.'”

Why Should I Try Coconut Flour?

Is it good for me? Is it worth the bother? How is it made? These are some of the questions I had as I started learning about this new flour. Here are some of the things that I learned about coconut flour:

It is gaining in popularity as a healthy addition to the many gluten-free flours that have come out on the market. It is high in fiber, protein, and healthy fats and low in sugar, digestible fiber, digestible carbohydrates, and a very low glycemic rating.

Just ¼ cup of the flour has 120 calories, 4 grams fat, 4 grams protein, 10 grams fiber, 16 grams carbohydrates, and 2 grams sugar.

The flour is made from the white coconut meat inside the coconut shell or from the pulp left over after separating the coconut milk. Because it is not a grain, it does not stimulate an auto-immune response or cause digestive problems for most people.

It has high levels of healthy saturated fats in medium-chain fatty acids and other fats, which support healthy metabolism and balance blood sugar levels. Studies have also shown that it helps lower LDL cholesterol levels and serum triglycerides, which help us have a healthier heart.

It is high in fiber, which cannot be absorbed by the body. This is valuable because many of the calories and carbohydrates move through the digestive tract without being digested, acting as a broom to sweep out waste and toxins, which aids in digestive health.

Dried coconut absorbs a lot of water like a sponge when cooked, so you need to have enough moisture in your recipe or turn out dry. The food will stay moist for a long time because of the sponge effect.

Although the ‘cornbread’ recipe used refined coconut flour, it is often combined with other flours to balance their strengths. Coconut four has a lot of texture and is heavy, moist, and dense. Almond flour is higher in protein and flakier. Tapioca and arrowroot are creamier and creates a crisper stronger dough. The bean flours make a softer finished product and are high in protein and other nutrients Rice flour is very low in fat and makes a good base to combine with the other flours. It is fun to experiment with them all or try out a variety of recipes.

I have learned that coconut flour is well worth experimenting with and often use it in my diet. It tastes good and can improve my health in many ways, adding variety and interest to the foods I serve.

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