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DRY INGREDIENTS

Almond flour = 240 g (2 cups) (OR Coconut flour = 60 g / 1/2 cup)

Unsweetened cocoa powder = 50 g (1/2 cup)

Baking powder = 4 g (1 tsp)

Baking soda = 8 g (2 tsp)

Salt = 1/2 tsp

Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener)

WET INGREDIENTS

Eggs = 3 large whole eggs (160 g) (room temperature)

Unsweetened almond milk = 180 ml (3/4 cup) (OR any keto friendly milk)

White vinegar = 2 tsp (OR lemon juice)

Coconut oil = 120 ml (1/2 cup) (OR any keto friendly oil)

Vanilla extract = 1 tsp

Hot or boiling water = 120 ml (1/2 cup)

INGREDIENTS FOR CHOCOLATE GANACHE

Dark chocolate = 180 g (1 cup) (You can use unsweetened or those sweetened with sweeteners. If using unsweetened ones, you can add some sweeteners into the ganache. Chop the chocolate into small pieces so that it can melt easily.)

Whipping or heavy cream = 120 ml (1/2 cup)

1.  For best results, weigh the ingredients with a digital scale.

2.  Preheat the oven at 340F or 170C.

3.  To make the buttermilk, mix the vinegar with the almond milk and let it sit for 5 minutes. If you have store bought buttermilk, you can skip this step by using 180 ml of buttermilk.

4.  In a big bowl, add the almond flour, monk fruit, salt and sieve the cocoa powder, baking powder, baking soda into the mixture. Mix until well combined.

5.  Add the eggs, oil, vanilla extract, milk and whisk to combine. Finally, add the hot water and whisk until well combined. The batter is quite runny, but it is normal.

6.  Transfer the batter into an 8x8 inch baking pan lined with parchment paper.

7.  Bake for about 30 minutes or until a toothpick comes out clean.

8.  The cake will rise nicely but eventually the center will sink slightly. This is quite common with this cake, but it is fine.

9.  Let the cake cool completely.

10. To make the chocolate ganache, warm up the cream over the stove until just simmering at the sides. Do not bring it to a boil as it will be too hot. Then pour the cream over the chopped chocolate, cover and let it sit for 5 minutes. Then stir to melt the chocolate. If it does not melt completely, just microwave for 15 to 20 seconds then stir until you get a smooth and silky ganache.

11. Pour the ganache over the top of the cake, spread evenly then cut into 9 or 16 servings.

12.  The cake can be refrigerated for up to a week or frozen for months.

[Total servings = 9]

NUTRITION INFO PER SERVING

Total Carb = 15.6 g

Dietary Fiber = 7.1 g

Net Carb = 8.5 g

Calories = 502

Total Fat = 45 g

Protein = 11.5 g

[Total servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 8.8 g

Dietary Fiber = 4.0 g

Net Carb = 4.8 g

Calories = 283

Total Fat = 25.3g

Protein = 6.5 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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