Name: Keto chocolate cake
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 4 eggs, separated -; 15g coconut oil or unsalted butter, melted -; 1 tsp vanilla extract -; 150g almond flour -; 100g xylitol or sweetener of your preference -; 30g cacao powder, sifted -; ¼ tsp baking soda -; ½ tsp baking powder -; 120ml almond or coconut milk -; 1 tsp apple cider vinegar -; 250g Greek yogurt, drained overnight in mesh or cheese cloth -; 1 tsp cacao powder, sifted -; 1 tsp xylitol -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Keto chocolate cake

1. 4 eggs, separated -

2. 15g coconut oil or unsalted butter, melted -

3. 1 tsp vanilla extract -

4. 150g almond flour -

5. 100g xylitol or sweetener of your preference -

6. 30g cacao powder, sifted -

7. ¼ tsp baking soda -

8. ½ tsp baking powder -

9. 120ml almond or coconut milk -

10. 1 tsp apple cider vinegar -

11. 250g Greek yogurt, drained overnight in mesh or cheese cloth -

12. 1 tsp cacao powder, sifted -

13. 1 tsp xylitol -

How to cook deliciously - Keto chocolate cake

1. Stage

Tip the yogurt onto a piece of cheesecloth, muslin or a milk bag, place in a bowl and chill for at least two hours or overnight to strain. Whisk the strained yogurt with xylitol and cacao and place in the fridge.

2. Stage

Heat the oven to 200C/180C fan/gas 4. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 22cm springform pan. In a clean, dry bowl, whisk the egg whites to stiff peaks using an electric whisk.

3. Stage

In a medium bowl, combine the egg yolks, coconut oil and vanilla extract. Add the almond flour, xylitol, cacao powder, baking soda, milk and apple cider vinegar. Gently fold in the whites and baking powder into the mixture. Pour the batter into the prepared pan.

4. Stage

Bake at 180C/160C fan/gas 4 for 15 mins, then reduce the temperature to 160C/140C fan/gas 3 and bake for a further 15 mins. The cake is ready when a skewer inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown quickly. Remove from the oven and leave to cool completely before releasing it from the springform pan and placing on a serving platter. Spread the icing over the top of the cooled cake. Dust with more cacao powder, if you like.