Hey all! So… the keto recipes continue. I have to say, when you put yourself under slight restrictions with what you’re allowed to eat, you become a lot more creative. The keto diet, where sugar is forbidden, is definitely one that’s restrictive on the sweet tooth. Luckily there are some alternatives we can use in our baking to satisfy our sweet cravings during the course of the diet, however. I’ve never been a big fan of stevia or artificial sweeteners, but they’ve definitely proven very handy with this diet, and their incorporation into this delicious recipe are evidence of that. In fact, this cake is delicious, decadent, rich and a dessert for anybody to enjoy – keto diet or not!
This recipe serves 6 slices.
Ingredients:
For the cake mixture:
- Cocoa powder, 25 g
- Stevia, 90 g
- Almond flour, 200 g
- Almond milk, 75 mL
- Baking powder, 1 tbsp
- Eggs, 3, medium
- Melted coconut oil, 35 g
- Vanilla extract, 1 tsp
- Pinch of salt
For the icing mixture:
- Butter, 250 g
- Stevia, 180 g
- Cocoa powder, 140 g
- Double cream, 60 mL
- Vanilla extract, 1 tsp
Toppings:
- Dark chocolate
- Fresh strawberries
- Preheat the oven at 180 degrees Celsius.
- f you would like to make this a bigger and even more presentable cake for special occasions, just double up on the cake ingredients and follow the next step twice, using separate round cake tins so that you can sandwich the icing between the baked portion and spread icing on top too.
- Add the dry ingredients of the cake mix to an electric mixer (or by hand) and mix everything together. Afterward, add the wet ingredients and continue to mix. Make sure the ingredients are mixed thoroughly, scraping down the sides of the bowl if and when needed. The mixture will be quite thick.
- Scoop the mixture into a 15 cm – 20 cm round cake tin (the smaller the tin, the thicker the cake will be) after buttering the inside and bottom of the tin, or alternatively line it with baking paper so that the cake will be easier to remove later.
- Place the baking tin into the oven for 25 minutes.
- Next, it’s time for the icing. Add the butter, followed by the cream to the mixer and whisk for at least 2 minutes or until it becomes fluffy. Next add the rest of the ingredients for the icing and whisk well for another 2 minutes. Place aside for now.
- Remove the cake from the oven and allow it 10-20 minutes to cool.
- Place the cake on a serving dish, and add the icing. Take some time to gently smooth the icing out over the cake, evenly.
- Grate some dark chocolate onto the cake, chop up the strawberries and decorate the cake with them.
- This cake can be stored for 3 days in the fridge. Enjoy!
The Food Anatomist 