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Suitable for breads, pizza bases, cases, muffins, cookies etc.
Keto Coconut Chocolate Cake
1/2 cup Coconut Flour
2 teaspoon Baking powder or half amount of baking soda
1/2 cup unsweetened cocoa powder
1/2 cup Erythritol
1 teaspoon Vanilla essence
13.5 oz Coconut cream or heavy cream
4 oz Sugar-free Chocolate Chips or bars chopped in pieces
1/2 cup Coconut cream or heavy cream
Preheat oven to 170C
Grease a 9 inches round cake pan with coconut oil or butter. Set aside.
In a medium size mixing bowl, whisk together the coconut flour, baking powder and unsweetened cocoa powder. Set aside
In another bowl, beat eggs with sugar-free crystal sweetener of your choice. It shouldn't take more then 30 seconds using a manual whisk. Process as if you are making an omelette.
Pour the liquid mixture onto the coconut flour
Whisk in vanilla and full-fat coconut cream
Transfer the cake batter in the prepared cake pan.
Bake for 50 minutes, in the center of the oven. You can add a piece of foil on top of the cake after 30 minutes of baking. This prevents the top of cake from burning and ensures a consistent cooking inside the cake, especially if you don't have a fan-bake mode on your oven.
Your cake is cooked when a skewer inserted in the middle of the cake come out clean.
Cool in the cake pan for 10 minutes, then release the cake onto a cooling rack for at least 1 hour before adding the chocolate ganache on top.
In a medium saucepan, under medium heat, warm the sugar-free dark chocolate with coconut cream until it forms bubbles on the side of the saucepan. Don't boil the cream and whisk constantly to prevent the chocolate from burning. It will melt as you go creating a glossy chocolate ganache after about 3 minutes.