This is a rich keto cake that will be delight with a cup of coffee or tea. If you are a chocolate lover, you won’t be able to resist this wonderful dessert and you don’t need to because it is keto friendly and enjoying a slice every now and then won’t harm your ketogenic lifestyle, just be sure to calculate it in your macros.
Enjoy 🙂
Ingredients:
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Cake
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8 eggs
3 tbsp sour cream
3 tbsp avocado oil
2 tsp pure vanilla extract
1 ½ cup almond flour
1/3 cup unsweetened cocoa
1 tbsp whole psyllium husk
2 tsp baking powder
¼ tsp salt
1 cup Swerve (or sweetener of choice)
Filling
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½ cup cream cheese
½ cup Swerve (or sweetener of choice)
2 tbsp unsweetened cocoa
1 ½ cup 35% heavy cream
1 cup walnuts
Glaze
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1 cup low-carb chocolate chips
3 tbsp butter
Directions:
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– To prepare the cake, beat cake ingredients until well mixed.
– Pour onto a rectangular pan lined with parchment paper and bake on 350F for 15-18 minutes or until toothpick comes out clean.
– When cake is done, cover pan with another layer of parchment paper and a towel then flip it over, roll cake and chill for at least an hour.
– Toast walnuts by baking for 10 minutes on 350F then set aside to cool.
– Prepare filling by beating cream cheese and Swerve until well mixed.
– Add cocoa powder and whipping cream until cream forms stiff peaks.
– Add in toasted walnuts to filling mixture.
– When cake has cooled down, fill with filling and roll transferring it to a serving pan.
– To prepare glaze, add butter to chocolate chips and microwave for 1 minute then stir.
– Pour glaze on cake and decorate with some walnuts then chill for at least 2 hours.
Where to buy?
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* USA:
– Almond flour: https://amzn.to/2RUZO88
– Psyllium husk: https://amzn.to/2ANog1M
– Swerve (I prefer the non granular brand): https://amzn.to/2Mgy60g
– Lily’s Chocolate 55%: https://amzn.to/2AMC3Wk
– Lily’s Chocolate 40%: https://amzn.to/2AZdhT1
– Kitchen Aid Mixer: https://amzn.to/2SXGg0d
* Canada:
– Almond flour: https://amzn.to/2rCFfig
– Psyllium husk: https://amzn.to/2LfQqX3
– Swerve (I prefer the non granular brand): https://amzn.to/2rzPKTd
– Lily’s Chocolate 55%: https://amzn.to/2QQv9Z3
– Lily’s Chocolate 40%: https://amzn.to/2Lgn62x
– Kitchen Aid Mixer: https://amzn.to/2SwvDkE
* UK:
– Almond flour: https://amzn.to/2PCNnbQ
– Swerve (I prefer the non granular brand): https://amzn.to/2LmWvBf
– Lily’s Chocolate 55% (alternative): https://amzn.to/2SLhdx6
– Lily’s Chocolate 45% (alternative): https://amzn.to/2RUuJyh
– Kitchen Aid Mixer: https://amzn.to/2TdLO6A
Macros per serving (Based on 24 servings per cake*):
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Fat: 19.8g
Protein: 5g
Net Carb: 3.7g
* Since the cake is quite heavy, the recommended serving size is to cut the cake into 24 pieces (12 pieces by slicing vertically then cutting those pieces in half by slicing vertically)
Check out more delicious Keto recipes on my YouTube channel at:
https://www.youtube.com/channel/UC_RjKV_WQf9ZtlwCwnkRhng?sub_confirmation=1
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