Keto coconut flour cake, gluten free and sugar free! 

Coconut biscuit:
1. Eggs - 4 pcs.;
2. Vegetable oil - 40 g;
3. Coconut flour - 60 g;
4. Erythritol - 60 g;
5. Baking powder - 10 g;
6. Salt - 3 g.
Butter cream:
1. Sour cream - 400 g;
2. Erythritol - 40 g;
3. Vanilla extract.
Decor:
1. Berries;
2. Pistachios.
The total yield of the finished product excluding decor is 750 g.
Nutritional value of the product per 100 grams:
Proteins - 6 g;
Fats - 20 g;
Carbohydrates - 6 g;
Calorie content - ​​240 kcal.
Recommendations and features of the recipe.
*Keto recipe;
*Gluten free;
*Reduced GI;
*Adapted for people with diabetes;
*Split baking pan with a diameter of 18-21 centimeters;
*Sour cream with at least 25% fat content.

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