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DRY INGREDIENTS

Almond flour = 180 g / 1 1/4 cups

Coconut flour = 45 g / 5 3/4 tbsp

Unsweetened cocoa powder = 38 g / 5 tbsp

Baking powder = 8 g / 2 tsp

Baking soda = 4 g / 1 tsp

Monk fruit = 250 g / 1 1/4 cups (This is mild to moderately sweet so you can increase the amount according to your preference.

WET INGREDIENTS

Whipping Cream = 290 ml / 1.2 cups (You can also use coconut cream, yogurt or sour cream)

Whole eggs = 6 large (345 g)

Coconut oil = 120 ml / 1/2 cup (You can also use any keto friendly oil including melted butter)

Vanilla extract = 1 tbsp

Espresso powder = 5 g / 1 tbsp (Optional)

CHOCOLATE GANACHE

Unsweetened dark chocolate (chopped) = 375 g / 2 1/4 cups (I used Baker`s Unsweetened Dark Chocolate)

Whipping cream = 240 ml / 1 cup

Note: 1. For a softer texture, you can add another 1/2 to 1 cup of whipping or heavy cream.

2. You can add some powdered sweetener, liquid stevia or use dark chocolate sweetened with stevia)

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

2.  Preheat the oven at 325F or 160C.

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

4.  In a separate bowl, sieve the almond, coconut flour, cocoa powder, baking powder and soda. Then add the sweetener and salt. Mix until well combined.

5.  Add the wet ingredients and whisk until well combined. The batter is thick and smooth.

6.  Use 3x8 inch (20 cm) round pans, greased and lined with parchment paper at the bottom.

7.  Divide the batter equally. Spread evenly and tap a few times to remove air bubbles.

8.  Bake for 20 minutes or until a wooden skewer comes out clean.

9.  Cool for 5 minutes then remove the pan and parchment paper. Cool the cake completely on a wire rack.

10.  Meanwhile, make the chocolate ganache. Heat the whipping cream in a microwave for 60 seconds then pour onto the chopped chocolate. Mix until the chocolate is melted. This ganache is quite thick but if you prefer a softer texture, just add more whipping or heavy cream (about 1/2 to 1 cup).

11. Once the cakes are cooled, frost each layer evenly including the top and sides.

12. Use a cake scraper to smoothen the sides then make a design for the sides with a cake scraper with teeth edge. It's super easy and makes the cake look nicer. Then decorate the top with some fresh strawberries and raspberries (optional).

13. This cake can be refrigerated for up to a week or frozen for up to 3 months.

14. Just reheat in the microwave for 40 to 60 seconds and the cake will become soft and fluffy.

[Total Servings = 12]

NUTRITION INFO PER SERVING

Total Carb = 12.0 g

Dietary Fiber = 5.4 g

Net Carb = 6.6 g

Calories = 504

Total Fat = 50.3 g

Protein = 8.1 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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