Low carb, keto friendly chocolate cake, sugar-free, wheat flour free, gluten free and also diabetic friendly!
Keto / low carb
This is a wonderful keto cake, topped with melted chocolate.
For those who love chocolate but do not want complicated procedures to make and enjoy a piece of cake.
The full flavour, the smell while baking and the juicy, chocolatey texture of this cake impress and cover every sweet wish.
Keto Chocolate Cake
Servings 14
• Ingredients:
100 g / Reduced fat almond flour*
50 g / Coconut flour
30 g / Whey protein powder isolate
(vanilla flavoured or unflavoured)*
30 g / Cocoa powder
12 g / Baking powder
½ tso / Baking soda
1/4 tsp / Salt
7 / Eggs
1 tsp / Homemade vanilla extract
180 g / Erythritol stevia blend 1:1
200 g / Melted butter
1 Tbsp / Lemon juice
1 tsp / Instant coffee powder
100 ml / Almond or coconut milk
• Ganash topping:
100 g / Dark chocolate (> 85% cocoa content)
50 ml / Almond or coconut milk
1 tsp / Coconut oil
1 - 2 tbsp / Erythritol stevia blend 1:1
• Instructions:
1 Prepare a cake pan greasing with butter or placing perchment paper.
2 Mix the first 7 ingredients and sieve to completely dissolved.
3 Preheat the oven at 175°C (conventional).
4 In a second bowl, beat the eggs for 4 minutes.
5 Add the sweetener, vanilla extract melted butter and lemon juice.
6 Heat the almond milk and dissolve the instant coffee powder in it.
7 Gradually add the dry ingredients to the egg mixture.
8 Pour the almond - coffee milk.
9 Pour the mixture into the buttered pan and bake for about 45 - 50 minutes.
Check with a toothpick!
10 Let the cake cool after is baked.
• Ganash topping:
1 Chop the chocolate into small pieces, place in a microwave suitable pan or in a double boiler and heat for a while with the almond milk, coconut oil and sweetener.
2 Stir until smooth.
If necessary, repeat this process for another half a minute in the microwaves.
Be careful not to burn the chocolate.
3 Decorate the cake with the melted chocolate or make a double bunch of ganash to spread on 1-2 layers.
• Serve and enjoy!
*Notes:
• You can replace the reduced fat almond flour with coconut flour or with 130 g of full fat almond flour. In the second option add only 150 g of butter.
• Protein powder can be replaced with 20 g of bamboo fiber flour or 20 g of coconut flour + 1 more egg.
The cake will not have the same consistency but it will be tasty as well.
• Do not overcook this cake.
Macros for 1 serving:
Protein: 10 g
Carbohydrates (net): 3 g
Fat: 21 g
Energy: 233 Kcal
Any nutritional analysis (macros) is based on an estimate calculated by the "Cronometer" application for the ingredients of each recipe. Differences can arise for a variety of reasons, such as product availability and food preparation. There is no guarantee that this information will be accurate.
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
Always keep in mind that ingredient replacements can change the outcome of the recipe in terms of taste, texture, appearance and of course macronutrients.
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