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DRY INGREDIENTS

Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)

Baking Powder = 8 g / 2 tsp

Unsweetened Cocoa Powder = 20 g / 2 3/4 tbsp

Monk fruit = 80 g / 6 1/3 tbsp (OR any keto friendly sweetener.)

Salt = 2 g / 1/2 tsp

WET INGREDIENTS

OPTION 1 = DAIRY FREE VERSION

Unsweetened Pea Milk = 180 ml / 3/4 cup (You can also use any other keto friendly dairy free milk)

Eggs = 4 large whole eggs

Coconut oil = 120 ml / 1/2 cup (You can also use olive oil)

Vanilla extract = 10 ml / 2 tsp

WET INGREDIENTS

OPTION 2 - DAIRY VERSION

Whipping Cream = 200 ml / 1 cup (You can also use yogurt or sour cream)

Eggs = 4 large whole eggs

Coconut oil = 80 ml / 5.7 tbsp (You can also use olive oil or melted butter)

Vanilla extract = 10 ml / 2 tsp

1.  For best results, weigh the ingredients with a digital scale

2.  Preheat the oven at 340F or 170 C.

3.  In a bowl, add all the wet ingredients and whisk until well combined. Set aside.

4.  In another bowl, sieve the flour, cocoa powder and baking powder. Add the sweetener, salt and mix until well combined.

5.  Add the wet ingredients into the dry ingredients and whisk until the batter is thick and smooth.

6.  Pour the batter into a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan or any suitable pan. This cake is quite small so you can easily increase the recipe.

7.  Bake at the middle rack for 40 to 50 mins or until a wooden skewer comes out clean. For the almond flour version, you may need to bake it longer as it has slightly more volume.

8.  Cool completely on a wire rack.

9.  Dust with powdered sweetener (optional).

10. The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it's best to refrigerate earlier up to 1 week.

[Total Servings = 8]

NUTRITION INFO PER SERVING (COCONUT FLOUR)

Total Carb = 2.8 g

Dietary Fiber = 1.3 g

Net Carb = 1.5 g

Calories = 178

Total Fat = 17.9 g

Protein = 3.5 g

[Total Servings = 8]

NUTRITION INFO PER SERVING (ALMOND FLOUR)

Total Carb = 6.5 g

Dietary Fiber = 3.1 g

Net Carb = 3.4 g

Calories = 294

Total Fat = 27.3 g

Protein = 7.7 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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