I’ve got a fantastic treat for you—a Keto Dark Chocolate that is perfect for birthdays or any other special occasion with your friends. I can assure you, it’s amazing. The best part is that, despite being low-carb, it doesn’t compromise on texture or flavor. The cake turned out moist and tender, with no crumbliness or dryness. And the best part? Even with the sweetener, there’s no unpleasant aftertaste.
This homemade Keto dark chocolate cake is a winner that you’ll want to try again.
There were a few things I did differently this time, which certainly helped in enhancing the flavor and texture. For instance, I dissolved the cocoa powder in hot water before adding it to the batter. And I also sprinkled the cake with slivered almonds at half-time of baking the cake. After the cake has been baked, garnish with almonds on top.
I iced this cake. I made it for a birthday. I used a well-known brand of Macrapone Cheese and whipped it with Amul Cream and added my favorite Davidoff Coffee to it to give it a coffee flavor.
I also tried a new brand of Stevia, this time by the name of Magic Leaf, and was very happy with the final result.
Yummy Keto dark chocolate perfect to celebrate your friend’s birthday and any other occasion. Almond Flour Cake, here we dive into the recipe:
Equipment
-
Bowls
-
Blender
-
Spoon
Ingredients
- 30 gm Hershey’s Dark Unsweetened Cocoa
- 200 gm Urban Platter Almond Flour
- 1 Cup or 100 g of sweetener, according to taste; I have used Magic Leaf
- 1 Pinch of salt
- 1 tsp Baking Powder
- 150 ml Olive oil
- 3 Large Eggs
For the Icing
- 200 gm Mooz Mascarpone Cheese
- 10 gm Davidoff Coffee
- 30 gm Amul Whipping Cream
- 5 gm Sweetener
Instructions
-
Start by taking 3 mixing bowls.
-
Boil 150 ml of water and sift the cocoa while the water boils.
-
Add the hot water to a bowl, add the cocoa, and stir till dissolved completely.
-
Keep it aside and let it cool.
-
In the second bowl add the flour, salt, and baking powder and mix well.
-
In the third bowl or a blender, mix together the olive oil, eggs, and sweetener till the foam becomes pale yellow in color. You can also whisk it by hand like I did.
-
Slowly add the cocoa solution and keep blending well.
-
Now add the almond flour mixture and combine everything together.
-
Ensure you preheat your oven to 170°C or 325ºF, for about 8 mins. Grease an 8-inch baking pan with a little oil and keep it ready.
-
Pour the mixture into the pan and first bake for 30 mins at 180 degrees Celsius. Check with a toothpick at 25 mins and ensure that the cake is not overbaked.
-
I had added the slivered Almonds at 15 minutes, and by the time they reached the 30-minute mark, they were nice and toasted.
-
My cake was moist at 30 mins, so I baked it for another ten mins at 200 degrees Celsius.
-
Either serve the cake while still warm or wait for it to cool before you start icing it.
-
For the icing I whipped together the Mascarpone Cheese and a little Amul cream.
-
I also added some Davidoff coffee and very little sweetener to it to give it the perfect coffee taste.
-
After the icing was done, I allowed the cake to settle and cool overnight before serving it the next day.
Notes
- Calories – 323
- Net Carbs—3g
- Carbs—7g
- Fat—31 31g
- Protein—8 g
Next time, I think I’ll try this dark chocolate cake without the cocoa and most likely with walnuts. Give it a try and let me know if you enjoyed it as much as I did.
:
https://pin.it/1GrcQPTUU