Low Carb Taro Cake

Indulge in the delightful flavors of this Low Carb Taro Cake, a healthier twist on a classic dessert that's perfect for satisfying your sweet tooth while staying on track. Featuring the natural creaminess of mashed taro root, this cake is sweetened with your choice of low-carb granulated sweetener, making it great for keto or low-carb lifestyles. Almond and coconut flours provide a gluten-free base, while coconut cream and a touch of vanilla elevate the richness and aroma. With a subtly spiced option of cinnamon, this guilt-free treat is moist, tender, and perfectly balanced. Ready in under an hour, this easy-to-make taro cake is ideal for sharing, whether as an elegant dessert or a midday snack!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

In a separate bowl, whisk together the eggs, coconut cream, melted butter (or coconut oil), and vanilla extract until smooth and well combined.

Step 5

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.

Step 6

Pour the batter into the prepared cake pan and smooth out the surface with a spatula.

Step 7

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Step 8

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.

Step 9

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

Serving size	(1038.9g)

Amount per serving	% Daily Value*
Calories	2553.6

Total Fat 141.9g	0%
Saturated Fat 65.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 854.7mg	0%
Sodium 1699.9mg	0%
Total Carbohydrate 350.8g	0%
Dietary Fiber 51.1g	0%
Total Sugars 88.1g
Protein 59.7g	0%

Vitamin D 196.1IU	0%
Calcium 538.6mg	0%
Iron 12.1mg	0%
Potassium 3116.7mg	0%

*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.

Source of Calories

Fat: 43.7%

Protein: 8.2%

Carbs: 48.1%