Joe Duff Keto Chocolate Cake Food

KETO CHOCOLATE CAKE | THE BEST EASY LOW CARB CAKE RECIPE FOR KETO

Steps:

• Preheat your oven to 350 Degrees.
• Takeout the eggs and butter, and start bringing them up to room temperature.
• Now, start adding all of the dry ingredients for the keto chocolate cake to a large bowl.
• NOTE: I highly recommend weighing the ingredients out to the gram on a food scale for best results!
• Mix and combine the dry ingredients, and then add the wet ingredients.
• Fold the wet ingredients into the dry ingredients until a thick cake batter forms.
• Once it does, coat a 7" springform pan with baking spray and add the cake batter to the pan.
• Once you've added the batter, spread it out evenly in the pan, and then bake it in the oven for 20-25 minutes.
• The cake will be done when the edges of the cake just start to pull away from the pan itself.
• While the cake is baking, make the frosting...if you're making the frosting.
• So, in a large bowl add the butter and then cream it with a hand mixer.
• Once the butter is creamed, add all of the other ingredients into the bowl, and then fold them into one another until a thick frosting forms.
• Now, when the cake is done baking let it cool down in the pan itself.
• Once it's cool, remover the outer ring of the springform pan, and then transfer the cake to a plate/cake stand flipping it upside down in the process.
• Now, add the frosting, and use a frosting spatula to evenly distribute it around the keto cake.
• Once the frosting is applied, the cake is done!
• Enjoy

KETO CHOCOLATE CAKE

Steps:

• Tip the yogurt onto a piece of cheesecloth, muslin or a milk bag, place in a bowl and chill for at least two hours or overnight to strain. Whisk the strained yogurt with xylitol and cacao and place in the fridge.
• Heat the oven to 200C/180C fan/gas 4. Soak a sheet of parchment paper with water, then crumple it and wring it out. Use it to line a 22cm springform pan. In a clean, dry bowl, whisk the egg whites to stiff peaks using an electric whisk.
• In a medium bowl, combine the egg yolks, coconut oil and vanilla extract. Add the almond flour, xylitol, cacao powder, baking soda, milk and apple cider vinegar. Gently fold in the whites and baking powder into the mixture. Pour the batter into the prepared pan.
• Bake at 180C/160C fan/gas 4 for 15 mins, then reduce the temperature to 160C/140C fan/gas 3 and bake for a further 15 mins. The cake is ready when a skewer inserted in the middle comes out a bit sticky but without batter clinging to it. Keep an eye on the cake during the last few minutes because it can brown quickly. Remove from the oven and leave to cool completely before releasing it from the springform pan and placing on a serving platter. Spread the icing over the top of the cooled cake. Dust with more cacao powder, if you like.