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DRY INGREDIENTS

Ground raw sunflower seeds = 360 g / 3 cups (You can also use pre-ground sunflower seeds)

Unsweetened cocoa powder = 35 g / 1/3 cup (sieved)

Baking powder = 8 g / 2 tsp

Baking soda = 4 g / 1 tsp

Monk fruit = 200 g / 1 cup (OR any keto friendly sweetener)

WET INGREDIENTS

Whipping Cream = 120 ml / 1/2 cup (You can also use yogurt or sour cream. For dairy free option, you can use coconut cream at the same ratio. You can also replace the whipping cream with any keto friendly milk. However, due to the difference in consistency and content, you need to reduce the amount by 15% and increase the fat content (i.e., the butter or oil) by 70%.)

Whole eggs = 5 large (288 g)

Coconut oil = 60 ml / 1/4 cup (You can also use any keto friendly oil including melted butter)

Vanilla extract = 2 tsp

CHOCOLATE GANACHE

Unsweetened dark chocolate (chopped) = 320 g / 2 cups (I used Baker`s Unsweetened Dark Chocolate)

Whipping cream = 240 ml / 1 cup

Powdered sweetener = 50 g / 1/2 cup (I used Allulose but can use any keto friendly powdered sweetener.)

Note:

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

2. You can add more powdered sweetener for a sweeter frosting. You can also use liquid stevia or 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 dry ingredients and mix until well combined.

4.  Add all the wet ingredients and whisk until well combined. The batter is quite thick and a little coarse. This is because home grinding is unable to produce a super fine texture as the fat content of the seeds are still intact. Commercial ground ones are super fine as the fat has been extracted and sold as oil. Then the leftover "cake" is ground until super fine and sold as flour.

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

6.  Divide the batter equally and tap a few times to spread evenly.

7.  Bake for 15 to 20 minutes or until a toothpick comes out clean.

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

9.  Meanwhile, make the chocolate ganache. Heat the whipping cream in a microwave for 60 seconds then pour onto the chopped chocolate and powdered sweetener. Mix until the chocolate is melted. If the ganache is not melted completely, just heat in the microwave in 30 seconds burst.

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

11. 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 mixed fresh berries (optional). Dust with powdered sweetener (optional).

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

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

[Total Servings = 12]

NUTRITION INFO PER SERVING (CAKE ONLY)

Total Carb = 3.8 g

Dietary Fiber = 1.9 g

Net Carb = 1.9 g

Calories = 154

Total Fat = 14.6 g

Protein = 5.2 g

[Total Servings = 12]

NUTRITION INFO PER SERVING (CHOCOLATE GANACHE)

Total Carb = 7.1 g

Dietary Fiber = 3.6 g

Net Carb = 3.5 g

Calories = 244

Total Fat = 20.9 g

Protein = 3.6 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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