4 eggs

ingredients

Low powder 80g

40g fresh milk

40 grams of olive oil

Xylitol 40g

A little shredded coconut

Diabetic snacks-the steps of xylitol coconut cake

1.

Take two water-free and oil-free clean pots, separate the egg yolk from the egg white, add about15g xylitol to the egg yolk, and stir with an egg beater until the sugar is dissolved. Add olive oil and milk in turn and stir well. Sift in the low-gluten flour. Stir with a rubber spatula to form a uniform yolk paste.

2.

Beating protein: When beating the protein with electric egg beater until it is coarse, add 25g of xylitol 1/3, continue to beat the protein, and then add xylitol several times, beating until it is dry and foaming (the hook will not deform when the eggbeater is lifted).

3.

Take 1/3 protein and pour it into the egg yolk paste, and mix it up and down 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 shredded coconut on the cake batter.

4.

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

Tips

I didn't buy cake baking utensils, so I tried to use an 8-inch stainless steel bowl at home, put a layer of oil on the stainless steel bowl first, and then use a demoulding knife to demould it easily after baking and cooling.