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Low Carb Buttery Almond And Coconut Cake

Nutrition per serving    (USDA % daily values)
CAL
436
FAT
120%
CHOL
79%
SOD
24%

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Ingredients for 8 servings

4 eggs

1/4 teaspoon salt

2 tablespoons sliced almonds (2 American tablespoons and 2 teaspoons)

1/4 teaspoon almond essence

1 cup Splenda sugar substitute (or equivalent)

1 1/2 teaspoons vanilla extract

2/3 cup desiccated coconut or finely shredded coconut (I was a bit heavy handed and probably used around 3/4 cup)

180 g blanched almonds, ground (6.3 ounces)

200 g butter (7oz)

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