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DRY INGREDIENTS

Almond flour = 120 g (1 cup)

Coconut flour = 30 g (1/4 cup)

Other flour options: -

1. Solely almond flour = 240 g (2 cups)

2. Solely coconut flour = 60 g (1/2 cup)

Baking powder = 8 g (2 tsp)

Baking soda = 4 g (1 tsp)

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

Salt = 2 g (1/2 tsp)

Unsweetened cocoa powder = 28 g (4 tbsp)

Instant coffee powder = 5 g (1 tbsp)

WET INGREDIENTS

Whole eggs = 3 large (170 g)

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

Unsweetened almond milk = 80 ml (1/3 cup) (OR any keto friendly milk. You can also use whipping cream but dilute with water at 50/50 ratio)

Vanilla extract = 5 ml (1 tsp)

Hot water = 120 ml (1/2 cup)

INGREDIENTS FOR THE FROSTING

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

Powdered sweetener = 40 g (5 tbsp) (I used Allulose so that it won't taste grainy when chilled but you can use any keto friendly powdered sweetener. This sweetener is dependent on the chocolate you used. If you use chocolate that is sweetened, you may want to omit or reduce the sweetener. If unsweetened, you may want to increase the amount of sweetener. The dark chocolate I used was sweetened but it wasn't sweet enough, so I added 40 g.)

Chopped dark chocolate = 100 g (2/3 cup) (You can use chocolate chips, too)

Instant coffee powder = 5 g (1 tbsp)

Cream cheese = 115 g (1/2 cup) (Room temperature)

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

2.  Preheat the oven at 350 F or 180 C.

3.  In a bowl, add all the dry ingredients (except the cocoa and instant coffee powders) and mix to combine. Then add all the wet ingredients (except the hot water) and whisk to combine. Set aside.

4.  Mix the cocoa powder, instant coffee powder and hot/boiling water in a cup and stir to dissolve. Immediately, add into the batter and whisk until well combined. The batter looks runny, but it is normal.

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

6.  Bake at a lower rack for about 30 minutes or until a toothpick comes out clean. Once the cake is done, cool completely on a wire rack.

7.  Meanwhile, make the frosting. Add all the ingredients (except the cream cheese) into a microwave safe bowl. Microwave for 1 minute then stir until dissolved. Let it cool for a while.  Add the cream cheese into a bowl then add the chocolate coffee ganache and whisk with a handheld mixer until smooth. Chill in the fridge until the texture is thick enough to spread on the cake.

8. Spread the frosting on the top of the cake evenly then dust with cocoa powder. If necessary, you can chill the cake in the fridge to let it set before cutting into 9 or 12 servings.

[Total servings = 12]

NUTRITION INFO PER SERVING

Total carb = 5.6 g

Dietary fiber = 2.6 g

Net carb = 3.0 g

Calories = 231

Total fat = 22.4 g

Protein = 6.2 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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