Keto Chocolate Creamy Cake
I believe no description is needed for this keto cake - soft low carb base with a light coffee note, chocolate and cream. Simple to make and you will be ready to serve this keto chocolate cake after 2 hours in the fridge.
5 egg whites
1 tbsp cider vinegar
2 tbsp sweetener
1 tbsp olive oil
1 tsp baking powder
165 g almond flour
50 ml of your favorite coffee or cocoa
75 g dark chocolate (min 70%)
250 g mascarpone
100 ml of whipping cream
2 tsp sweetener
200 ml of whipping cream
1 tsp sweetener
25 g dark chocolate, grated
Preheat the oven to 175°C
Whisk the egg whites with 1 tbsp cider vinegar until stiff
In another bowl, stir together 2 tbsp sweetener, 1 tbsp olive oil, 1 tsp baking powder and 165 g almond flour and, using a spatula, gently fold the egg whites in that mixture
Grease the sides of the baking tin with some butter and place the parchment paper on the bottom. Pour the batter on the parchment paper and bake at 175°C for 30 minutes
After 30 minutes, take the base out of the oven, remove parchment paper and poke the base with a fork all over. Pour 50 ml of coffee over the base evenly and leave to cool.
Melt 75 g of dark chocolate in the microwave and once it has cooled down a bit, using your mixer, mix it with 250 g mascarpone, 100 ml of whipping cream and 2 tsp sweetener. Taste to see if you need more sweetener.
Spread the chocolate cream evenly over the base and top it with the cream that you’ve whipped from 200 ml of whipping cream. Sprinkle with grated chocolate
Leave in the fridge for at least 2 hours before serving.
Yields: 40 slices
Per serving: 1
Calories: 95 I Net Carbs: 3.4 g I Total Carbs: 4.5 g I Fat: 7.4 g I Protein: 2.4 g
Made this recipe? We would love to see it!