Heat the coconut milk in a saucepan over low heat. Bring to a simmer and remove from the heat.
Add the unsweetened chocolate and let stand a couple minutes. Then, stir until melted and smooth.
Add the liquid stevia and vanilla and mix well. Set aside.
In a medium bowl, mix together the almond flour, coconut flour, stevia powder and baking powder.
In a large bowl, beat the eggs until pale and fluffy (2.5 - 3 minutes at high speed). Add the coconut milk, coconut oil and vanilla and mix well. Add the dry ingredients and mix well.
Divide the remaining batter into two equal portions and add the cinnamon to one of them and mix well. (Now you have three colors of batter.)
Transfer the batter (about 2 - 3 tbsp each) alternately to a greased 10 inch (25 cm) bundt pan. (I used an ungreased silicone bundt pan.) Slightly shake the bundt pan to even the batter.
(Optional) Dust with powdered sweetener. Enjoy with whipped (coconut) cream.
The thickness of coconut milk can vary by brand. If your coconut milk is very thick, please dilute with water and make it to 1/3 cup. (The consistency should be like almond milk.) (Comment added on Jan 16, 2018)
- Per Slice (1/10):
Calories 247 kcal, Protein 9.0 g, Total Fat 21.5 g, Total Carbohydrate 8.8 g, Dietary Fiber 4.6 g, Sugar 1.4 g
- Per Slice (1/12):
Calories 206 kcal, Protein 7.5 g, Total Fat 17.9 g, Total Carbohydrate 7.4 g, Dietary Fiber 3.8 g, Sugar 1.2 g
I always use SweetLeaf Stevia Powder (no bitter aftertaste) for baking, so even though I provide the amount of other sweetener equivalent to Stevia in each recipe, that might end up in a different texture than mine.