Keto Chocolate Cake

This is my favourite raw chocolate Keto cake ever! I adapted it a few years ago now, adding certain ingredients like Willy’s Apple Cider Vinegar and Xylitol.

4 Eggs, separated 15g Coconut Oil or Unsalted Butter, melted 1tsp Vanilla Extract 150g Almond Flour 100g Xylitol or sweetener of your preference 30g Cacao Powder, sifted ¼ tsp Baking Soda ½ tsp Baking Powder 120ml Almond or Coconut Milk 1 tsp Apple Cider Vinegar

For the topping or filling: 250g Greek Yogurt, drained overnight in mesh or cheese cloth 1tsp Cacao Powder, sifted 1tsp Xylitol

Heat the oven to 200C/180C fan/gas 4.

Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 22cm springform pan. In a clean, dry bowl, whisk the egg whites to stiff peaks using an electric whisk.
In a medium bowl, combine the egg yolks, coconut oil and vanilla extract. Add the almond flour, xylitol, cacao powder, baking soda, milk and apple cider vinegar. Gently fold in the whites and baking powder into the mixture. Pour the batter into the prepared pan.

Bake at 180C/160C fan/gas 4 for 15 mins, then reduce the temperature to 160C/140C fan/gas 3 and bake for a further 15 mins.

The cake is ready when a skewer inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown quickly.

Remove from the oven and leave to cool completely before releasing it from the springform pan and placing on a serving platter.

Top with whatever you like, Coyo Coconut Yogurt is my favourite with raspberries or pomegranate. 

ingredients

• Eggs

• Coconut Oil

• Unsalted Butter

• Vanilla Extract

• Almond Flour

• Xylitol

• Cacao Powder

• Baking Soda

• Baking Powder

• Almond Milk

• Coconut Milk