4 eggs

condiments

Low flour 80g, fresh milk 40g.

Olive oil 40g xylitol 40g.

A little shredded coconut

Steps of Xylitol Coconut Cake, a Diabetes Snack

1. Take two clean pots without water and oil, separate the egg yolk from the egg white, add about 15g xylitol to the egg yolk, and stir with an egg beater until the sugar is dissolved. Add olive oil and milk in turn and mix well. Sift in the low-gluten flour. Stir with a rubber spatula to form a uniform yolk paste.

2. Beat egg whites: Beat egg whites with electric egg beater until coarse, add 25g xylitol of 1/3, continue beating egg whites, then add xylitol several times, and beat until it is dry and frothy (the hook will not deform when lifting the egg beater).

3. Take 1/3 protein and pour it into the egg yolk paste, and stir it up and down evenly with a rubber spatula (stirring in circles will defoam). Then pour the egg yolk paste into the egg white cream and stir well. Sprinkle a little coconut on the cake batter.

4. After the oven is preheated, bake at 170 degrees for 25 minutes and stick it with a toothpick.

skill

I didn't buy any cake baking equipment, so I tried to use an 8-inch stainless steel bowl at home. First, I put a layer of oil on the stainless steel bowl, and then I cooled it and easily demoulded it with a demoulding knife.