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INGREDIENTS FOR THE BATTER

DRY INGREDIENTS

Almond flour = 110 g (3/4 cup + 3 tbsp) (OR Coconut flour = 30 g (1/4 cup)

Baking powder = 4 g (1 tsp)

Unsweetened cocoa powder (sieved) = 10 g (2 tsp)

Instant coffee powder = 5 g (1 tbsp)

Monk fruit = 50 g (1/4 cup) (OR any keto friendly sweetener)

Salt = 1/4 tsp

WET INGREDIENTS

Egg yolks = 4 large

Coconut oil = 60 ml (1/4 cup) (OR any keto friendly oil)

Vanilla extract = 1 tsp

Hot water = 60 ml (1/4 cup)

INGREDIENTS FOR THE MERINGUE

Egg whites = 4 large

Monk fruit = 50 g (1/4 cup) (OR any keto friendly sweetener)

Cream of tartar = 1/2 tsp (OR white vinegar / lemon juice)

INGREDIENTS FOR THE FROSTING

Cold whipping or heavy cream = 240 ml (1 cup)

Powdered sweetener = 40 g (5 tbsp) (I used Allulose but you can use any keto friendly powdered sweetener)

Unsweetened cocoa powder (sieved) = 13 g (2 3/4 tbsp)

Instant coffee powder = 5 g (1 tbsp)

Hot water = 7 ml (1/2 tbsp)

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

2.  Preheat the oven at 320 F or 160 C.

3.  Mix the instant coffee powder for the batter with hot water. Stir until dissolved then set aside.

4.  In a big bowl, add the egg yolks and sweetener. Whisk until foamy and lighter in color. Then add the coconut oil, vanilla extract and coffee mixture. Whisk to combine.

5.  Add the almond flour, sieved cocoa powder, baking powder, salt and whisk to combine. Set aside the batter.

6.  In another clean and dry bowl, add the egg whites, cream of tartar and beat at medium to high speed. Add the sweetener in 3 batches and beat until stiff peaks.

7.  Add the meringue into the batter in 3 batches. Fold gently to combine. Do not stir or mix as it will deflate the meringue. The volume of the batter should increase significantly, and the texture is smooth, light and fluffy.

8.  Transfer the batter into a 9x9 inch square pan lined with parchment paper. Spread evenly.

9.  Bake for 20 to 25 minutes. Test doneness with a wooden skewer. Once the cake is done, cool completely on a wire rack.

10.  Meanwhile, make the frosting. Freeze the bowl and beaters for 30 minutes. If necessary, use another bowl and fill with ice cubes to help with the whipping process. This is optional unless you live in a tropical climate like me.

11.  Add the instant coffee powder and hot water in a cup. Stir until dissolved then set aside.

12. Add the cold whipping or heavy cream, powdered sweetener, sieved cocoa powder into the cold bowl and beat at low speed to combine. Then add the coffee mixture and beat at medium to high speed until a firm texture. Chill the cream until needed.

13. When the cake is completely cooled, start the frosting. Transfer the cream onto the top of the cake and spread evenly. Then chill in the refrigerator for 1 hour.

14. Trim the sides of the cake (optional). Slice into 9 or 18 servings. Dust with unsweetened cocoa powder.

15.  This cake can be refrigerated for up to a week.

[Total servings = 18]

NUTRITION INFO PER SERVING (ALMOND FLOUR VERSION)

Total carb = 2.1 g

Dietary fiber = 0.9 g

Net carb = 1.2 g

Calories = 108

Total fat = 10.4 g

Protein = 2.6 g

NUTRITION INFO PER SERVING (COCONUT FLOUR VERSION)

Total carb = 1.3 g

Dietary fiber = 0.5 g

Net carb = 0.8 g

Calories = 84

Total fat = 8.5 g

Protein = 1.8 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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