This 5 fixing keto chocolate cake is incredible! It is inconceivably damp, rich and chocolatey and comes in at just 2.5 net carbs per cut. The formula is low carb, sugar free and gluten free.
This Keto cake does nothing by equal parts. It contains as a lot of chocolate as it can deal with, a liberal measure of grass-took care of margarine and it is simply on the correct side of sweet. Essentially, it is a Keto dream dessert.
As grains are a no-no on a Keto diet (just as on a sugar free/low carb diet), most Keto cake plans use either almond flour or coconut flour or both. This cake utilizes just an extremely modest quantity of almond flour, which makes it super fudgy, practically like a brownie. Companions, you'll love it!
Also Try Our Recipe : Key Lime Cheesecake
Ingredients
- 300 g / 10.5 oz unsweetened chocolate ***see notes
- 300 g / 10.5 oz butter unsalted (1 1/3 cup melted)
- 6 eggs
- 1/2 cup / 50g almond flour or ground almonds
- 1 cup / 150g powdered erythritol
- pinch of salt
Instructions
- Heat the oven to 170 Celsius / 340 Fahrenheit. (If you are baking at high altitude, increase the oven temperature by 10 Celsius / 25 Fahrenheit.)
- Melt the butter and chocolate in the microwave (ca 90 seconds - see notes), then stir and wait until dissolved. Alternatively, gently heat in a water bath (a heat proof bowl placed over a pan of boiling water). Set aside.
- In a large bowl, beat the eggs until foamy, then add the sweetener and mix well.
- Add the melted chocolate and butter along with the almond flour and stir with a spoon or spatula until just combined.
- Line the bottom of a 20 cm / 8 inch springform with parchment paper and grease the sides with butter. Pour in the cake batter and bake for ca 30 minutes on the middle shelf until the top of the cake is firm to the touch, especially in the middle.
- Leave to cool before releasing from the cake tin. Once the the cake is completely cooled, dust with cocoa powder.
Notes
- Wait with dusting the cake until it's completely cooled. If it is still warm, the cocoa powder will melt and become sludgy.
- TAKE YOUR TIME when melting the chocolate. If you overheat it, it can separate into cocoa and cocoa butter and become sludgy. If you melt it in the microwave, break it up as much as possible and heat it in 2 x 30 second bursts, followed by 10 second bursts. Take it out before it's fully melted and just stir a few times, letting the rest melt on its own.
- ***Use GOOD QUALITY butter and chocolate. If your products contain additives such as water or oils, you'll end up with fat separating and pooling on top of your cake.
- Check out the recipe variations in the post!
- Optional chocolate frosting: Melt 100g / 3.5 oz unsweetened chocolate and 60g / 1/4 cup butter, stir in 6 tbsp double / heavy cream and 1/3 cup / 50g powdered sweetener. Wait until it has cooled and thickened, then spread over the cake.
- I recommend using an erythritol-based sweetener for best results. If you use a different sweetener use the volume measurements stated as sweeteners vary in density.
For more detail : bit.ly/3ayMuwt
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