I want to try a chocolate cake recipe with low carb in nutrition. This keto cake is one of them which tastes no less than a normal chocolate cake but with less carb alternatives.
I used almond flour and coconut flour in this recipe instead of all purpose flour. In the place of normal white sugar, I have used Swerve replacement.
Now we will see the recipe..
Ingredients:
1. Almond flour - 2 cups
2. Coconut flour - 1/4 cup
3. Eggs - 4
4. Almond milk (room temperature) - 3/4 cup
5. Vinegar - 1/2 tbsp
6. Cocoa powder - 1/2 cup
7. Expresso powder - 1/4 tsp
8. Swerve sugar replacement - 3/4 cup
9. Baking powder - 2 tsp
10. Baking soda - 1/2 tsp
11. Salt - 1/2 tsp
12. Coconut oil - 1/2 cup
13. Vanilla essence - 2 tsp
Method of preparation:
1. Take milk in a bowl.
2. Add vinegar to it.
3. Slightly mix it and keep aside. The vinegar will curdle the milk.
4. In a large bowl, crack four eggs.
5. Beat the eggs using egg beater or whisk until its foamy.
6. Add coconut oil to it.
7. Add vanilla essence.
8. Now add the milk with vinegar mixture.
9. Mix well together using a whisk.
10. Keep the sieve and add almond flour, coconut flour, swerve, baking powder, baking soda, salt.
11. Sieve the flour in the wet ingredients.
12. Add coffee powder.
13. Mix everything together using a spatula.
14. Grease the cake pan and place parchment paper on its top.
15. Transfer the batter to it.
16. Level it on the top and tap for removing air bubbles.
17. Preheat the oven for 350 degree Fahrenheit for 15 mins.
18. Keep the cake tin and bake for 25 minutes or until the tooth pick comes out clean when you insert in the center.
19. Let the cake cool down completely for 20 minutes and remove from the tin.
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