SUGAR FREE GRAIN FREE FLOUR FREE LOW CARB CHOCOLATE CAKE
 
Prep time
Cook time
Total time
 
A keto chocolate sponge cake with so many 'frees'... but you will be amazed at how good it tastes.
Author:
Recipe type: Dessert
Cuisine: Ketogenic. LCHF. Low Carb. Sugar Free. Grain Free. Gluten Free.
Yield: 9
Ingredients
Instructions
  1. melt butter in a small heavy base saucepan over very low heat.
  2. break up the chocolate and add it to the melted butter and salt; keep stirring until all the chocolate pieces have melted and you have a dense, creamy, smooth mix; set aside to cool down.
  3. separate egg whites from yolks.
  4. whisk yolks until pale and frothy, then add 50g erythritol and 1 tsp stevia and whisk again.
  5. add the cooled down chocolate sauce to the egg yolks mixture and blend well, then add the ground almonds.
  6. pre heat oven to 160°C fan (180°C static).
  7. whisk egg whites to stiff peaks, incorporating remaining erythritol and stevia a bit at a time as you whisk.
  8. pour the chocolate mix onto the whisked egg whites and fold until combined.
  9. transfer to a buttered 20cm x 20cm cake tin or silicone mould and bake for about 30 mins (fan oven) or until an inserted stick comes out clean.
Notes
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use in the UK. For U.S. option click HERE.
Nutrition
Serving: 1 Calories: 400 Fat: 37g Net Carbs: 2.5g Protein: 10g
Recipe by at https://queenketo.com/sugar-free-grain-free-flour-free-chocolate-cake/