Low carb, keto friendly zebra cake, sugar free, wheat flour free, gluten free, dairy free, nut free and also diabetic friendly!
Keto / low carb
I consider this as one of the most impressive keto cakes one could make.
The zebra-like stripes are formed with an easy technique.
But the most important is that this is a low carb cake, with very good keto macros, it's healthy and very tasty!
I have always loved "moist" cakes and this is exactly how it is.
It's Juicy and enjoyable!
It is made with coconut flour and coconut milk rich in fat, so there is no need to add any other type of fat.
It is ideal for those who avoid dairy and nuts.
Both children and adults will be impressed when they see and taste this cake.
Keto Zebra Cake
Servings: 12
• Ingredients:
8 / Large eggs*
400 ml / Coconut milk (full fat)
190 g / Erythritol-stevia blend 1:1
20 g / Bamboo Fiber flour*
130 g/ Coconut flour
1 tsp / Homemade vanilla extract
1 tsp / Lemon (or orange) zest
30 g / Cocoa powder
1/4 tsp / Salt
1 Tbsp / Apple cider vinegar
12 g / Baking powder
•Topping:
50 g / Dark chocolate (> 85% cocoa content)
10 g / Coconut oil
5 - 10 g / Powdered Erythritol-stevia blend 1:1
20 g / Coconut chips (or shredded coconut)
• Instructions:
All the ingredients should be at room temperature.
1 Preheat the oven at 180°C (conventional).
2 Prepare a small round (20 cm) baking pan with parchment paper.
3 Mix and sift the dry ingredients except cocoa powder.
4 Beat the egg whites and apple cider vinegar until stiff picks.
5 In a second bowl beat the egg yolks,
sweetener, lemon zest and vanilla extract until fluff.
6 Add 360 ml of the coconut milk and whisk for a while.
7 Combine the yolk mixture and dry ingredients mixture, continuing beating with a mixer.
8 Gradually add the meringue stirring lightly with a silicone spatula.
Just fold the mixture gently until the ingredients are incorporated.
9 Divide the mixture into 2 bowls.
10 Sift the cocoa powder and mix with the 40 ml of excess coconut milk.
11 Stir the cocoa mixture in the one of two bowls with the basic mixture.
You will now have a vanilla batter and a cocoa batter.
12 To create the zebra stripes just spread on the baking pan, alternately 1 tablespoon of vanilla batter and on top of this, one tablespoon of cocoa batter.
Continuing this way for both mixtures.
13 Hit the baking pan a few times on the kitchen counter for the batter to nicely spread.
14 Bake for about 55 - 70 minutes, depending on the oven.
Towards the end, check with the toothpick method.
15 After baking let the cake for another 10 minutes in the baking pan and then place on a serving disch to completely cool.
• Icing:
16 Melt the chocolate, coconut oil and sweetener on a double boiler.
17 Spread the chocolate icing on the cake and sprinkle with coconut chips or shredded coconut.
• Serve and enjoy!
Store for about 5 - 6 days in the fridge.
Notes:
* 8 large eggs can be replaced with 10 medium-sized eggs.
* Bamboo fiber flour can be replaced with the same amount of whey protein powder isolate.
Macros for 1 serving:
Protein: 7,4 g
Carbohydrates (net): 5 g
Fat: 16 g
Energy: 215 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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