This delicious and healthy low-calorie bounty cake is a perfect option for those looking for a lighter dessert. With carefully selected ingredients such as milk, sweetener, and shredded coconut, it satisfies your sweet tooth without compromising your diet. Try this nutritious version of the classic Bounty Cake and enjoy every bite!
Ingredients:
Cake Batter:
- 6 egg whites
- Sweetener to taste (approximately 1 teaspoon of stevia)
- 350-400g grated coconut
Filling:
- 10g powdered gelatin
- 150ml of water
- 3 egg yolks
- 150ml of milk
- Sweetener to taste
- 350-400g cream cheese
Coverage:
- 35g cocoa butter (or coconut oil)
- 1 tablespoon cocoa powder
Preparation method:
- For the dough:
- Separate the egg whites and yolks.
- Beat the egg whites until stiff and add sweetener to taste.
- Gradually mix the grated coconut with the egg whites.
- Place this dough in an 18 cm diameter pan lined with baking paper.
- Preheat the oven to 150°C.
- Bake in preheated oven for 40-50 minutes.
- For the filling:
- Hydrate the gelatin in 150ml of water.
- In a saucepan, mix the egg yolks, milk, and sweetener to taste.
- Bring to a boil over medium heat, cooking for 1-2 minutes.
- Remove from heat and add the dissolved gelatin.
- Mix the cottage cheese with the mixture of egg yolks, milk and gelatin.
- Pour the mixture over the cake batter.
- Refrigerate until firm.
- For the topping:
- Melt the cocoa butter in a bain-marie.
- Add the cocoa powder.
- If using coconut oil, add the cocoa powder to the liquid oil.
- Pour the mixture over the cake and leave it in the fridge for a while to harden.
- Serve and enjoy!
If you try this low carlorie bounty cake recipe let me know if you enjoy it in the comment section below.