Coconut orange cakes

I have been attempting eating low-carb and mostly grain free for some years now. I initially adopted this eating pattern because I wanted to loose weight, but it also made me feel healthier, fitter and happier.

Since having the new kitchen I have been cooking a lot, and have adapted some lovely classics to a low(er)-carb version.

One of my recent favorits are these coconut orange cakes.

What you need for about six cakes is:

• 50 gr coconut shavings
• 10 gr wheat fiber
• 20 gr fresh ginger root
• 50 gr butter (at room temperature)
• 50 gr fresh cheese
• 1 medium orange
• 1 sachet of vanilla sugar
• 2 scoops of whey concentrate
• 2 eggs
• 1/4 tsp stevia

Directions:

• Preheat the oven at 175°C.
• Wash and slice (don't peel!) the orange and remove the seeds. Peel and chop the ginger. Bring to a boil with just enough water to cover and let simmer for about one hour.
• Blend the orange and ginger in a kitchen blender. Blend in the eggs, fresh cheese, butter. Then blend in the dry ingredients.
• Grease your cake molds. You can use butter or grape seed oil for this.
• Let the cakes bake for about 25 minutes, until a toothpick stuck in the middle comes out clean. Let cool in the molds.