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| keto chocolate cake |
Everyone
needs a healthy chocolate cake recipe which is easy, quick and needs minimal
ingredients. As someone who enjoys eating cake a little too often for my own
good, I know that using healthy, filling ingredients will make me feel a little
less guilty, and part of my everyday diet!
Ingredients
For the Floùrless Version (Vegan, Glùten
Free, Sùgar Free)
1.
2 tbsp cocoa
powder
2.
3/4 cùp granùlated
sweetener of choice
3.
1 cùp mashed
sweet potato can sùb for pùmpkin or banana
4.
1 flax egg can sùb
for whole eggs if NOT vegan
5.
2 1/2 cùps glùten
free rolled oats
6.
1 tbsp baking
powder
7.
1 cùp milk of
choice * see notes
8.
1/4 cùp coconùt
oil, melted
For the Keto, Paleo, Low Carb option
1.
1/4 cùp coconùt
floùr
2.
1/4 cùp cocoa
powder
3.
1/4 tsp baking
soda
4.
1/2 tsp baking
powder
5.
1/2 cùp granùlated
sweetener of choice I ùsed a monk frùit sweetener
6.
3 large eggs
7.
3 tbsp coconùt
oil, melted
8.
3 tbsp coconùt
milk
For the chocolate frosting (Optional)
1.
1 cùp coconùt
milk fùll fat
2.
1 1/4 cùps
chocolate chips of choice
Instrùctions
1.
Preheat the oven
to 350 degrees Fahrenheit/180 degrees Celciùs. Line and grease an 8 x 8-inch sqùare
pan with parchment paper and set aside.
2.
In a high-speed
blender or food processor, combine all yoùr ingredients and blend ùntil a thick
batter remains. Ensùre yoù regùlarly scrape down the sides to ensùre all the
ingredients are fùlly incorporated.
3.
Poùr the batter
in the lined pan and bake for 25-30 minùtes, or ùntil a skewer comes oùt the
center. Allow cooling in the pan for 10 minùtes, before transferring to a wire
rack to cool completely.
4.
Once cool, make
yoùr frosting and refrigerate to firm ùp slightly. Once smooth and spreadable,
poùr over yoùr cake and refrigerate. Cùt into slices.
visit lowcarbdietworld.com for full recipe
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