Low Carb Taro Cake
Indulge in the soft, moist goodness of Low Carb Taro Cake—a naturally gluten-free delight that's perfect for satisfying your sweet tooth while staying on track with your health goals. Made with steamed taro root as the star ingredient, this cake combines almond and coconut flour for a rich texture and a subtle nutty flavor. Sweetened with erythritol, it's a guilt-free treat that's ideal for keto and low-carb diets. The blend of coconut cream, vanilla extract, and a hint of cinnamon creates a harmonious balance of flavors, while the butter (or dairy-free coconut oil option) enhances its decadence. Quick to prepare and baked to perfection in under an hour, this wholesome dessert can be served plain or paired with your favorite low-sugar toppings. Perfect for family gatherings or a cozy tea-time snack, it’s a unique take on classic taro cake that’s as delicious as it is nutritious.
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Recipe Information
Ingredients
- 400 grams Taro root
- 100 grams Almond flour
- 50 grams Coconut flour
- 75 grams Erythritol or a low-carb granulated sweetener of choice
- 150 milliliters Coconut cream
- 4 large Eggs
- 50 grams Unsalted butter (or coconut oil for dairy-free option)
- 1.5 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon (optional for added flavor)
Instructions
Preheat your oven to 175°C (350°F). Grease and line a 9-inch round cake pan or a similar-sized baking dish with parchment paper.
Peel the taro root and cut it into small chunks. Steam the taro for 10-15 minutes or until it becomes tender. Allow it to cool slightly, then mash it thoroughly until smooth. Set aside.
In a large mixing bowl, combine the almond flour, coconut flour, erythritol, baking powder, salt, and cinnamon (if using). Mix well to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the eggs, coconut cream, melted butter (or coconut oil), and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, folding them together gently. Then add the mashed taro to the mixture, stirring until the batter is evenly combined.
Pour the batter into the prepared cake pan and smooth out the surface with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake into 8 servings and enjoy. You can store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 1700 mg | 74% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 88.1 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 539 mg | 41% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3117 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
