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Ingredients
  • 20 cm / 8 inch Springform Pan
  • 90 g light tasting olive oil
  • ¾ cup sweetener (160g)
  • 3 cups almond meal (360g)
  • ½ cup unsweetened cocoa (50g)
  • 6 large eggs
  • ½ cup sour cream (120g)
  • 3 teaspoons vanilla extract
  • 3 teaspoons baking powder
  • subheading: KETO CHOCOLATE FROSTING:
  • ¼ cup powdered sweetener I use Sukrin Melis (40g)
  • 3 tablespoons unsweetened cocoa (30g)
  • 4 tablespoons butter (60g) cubed
  • 225 g cream cheese softened, and cubed
  • ¼ cup thickened or heavy cream (60g)
  • 1 teaspoon vanilla extract
  • subheading: KETO BLACK FOREST CAKE OPTION:
  • 100 g dark chocolate chopped
  • 2.5 cups thickened or heavy cream
  • 100 g fresh cherries see notes, cut in half and pitted
  • grated dark chocolate to garnish
Steps
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