Servings: 10

Cake Mixture: subheading: Cake Mixture:
215 g Almond Flour 215 g Almond Flour
80 g Oat Fibre - (Can Sub for Coconut flour) 80 g Oat Fibre - (Can Sub for Coconut flour)
2 tsp Baking Powder 2 tsp Baking Powder
1/2 tsp salt ½ tsp salt
70g Butter (Melted) 70g Butter (Melted)
½ cup (60 grams) Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit ½ cup (60 grams) Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit
2 large eggs, room temperature (Whisked) 2 large eggs, room temperature (Whisked)
80 ml Water (Warm) 80 ml Water (Warm)
½ cup (118 ml) Unsweetened Almond Milk or Unsweetened Coconut Milk ½ cup (118 ml) Unsweetened Almond Milk or Unsweetened Coconut Milk
2 tbsp Orange Essence 2 tbsp Orange Essence
¼ tsp Orange Food Colouring ¼ tsp Orange Food Colouring
½ cup (60 grams) Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ ) ½ cup (60 grams) Keto Dark Chocolate Chips (Can Buy From Bin Inn or KetoStoreNZ )
 
Chocolate Buttercream: subheading: Chocolate Buttercream:
100 g Butter 100 g Butter
4 tbsp Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit 4 tbsp Erythritol with Stevia powdered Sweetener or Natvia or Monk Fruit
2 tbsp cream 2 tbsp cream
2 tsp Vanilla essence 2 tsp Vanilla essence
2 - 3 tsp Cocoa Powder 2 to 3 tsp Cocoa Powder

Prep: subheading: Prep:
Line a small loaf tin with baking paper.
Making the Cake mix: subheading: Making the Cake mix:
In a large mixing bowl, add the 100 g Self Raising Flour, 125 g Almond Flour, 60 g Oat Fibre, 1½ tsp Baking Powder, ½ tsp salt, 60g Butter, 60 g Erythritol with Stevia powdered, 2 large eggs, 118 ml Unsweetened Almond Milk, 80 ml Water, 2 tsp orange essence, ¼ tsp Orange Food Colouring, mix all the ingredients up well with a beater until nice and smooth fully combined for about 3 to 5 minutes.
Then pour in the ½ cup (60 grams) Keto Dark Chocolate Chips and fold in using a spatula, then pour the mixture into the prepared loaf tin.
Baking time: subheading: Baking time:
Preheat oven to 170 C degrees for 5 minutes.
Bake for 38 to 42 minutes, Check it's cooked by using a toothpick into the center of the cake, to make sure it is cooked, it should come out without wet batter clinging to it.
Cool the cake on a wire rack.
Making the Chocolate Buttercream: subheading: Making the Chocolate Buttercream:
Add to a bowl the 100 g unsalted butter, 2 tbsp Full Cream, 4 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp vanilla essence, 2 tsp Cocoa Powder.
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute, With a handheld beater or bench mixer fitted with a paddle, beat the butter on medium speed until creamy - about 2 minutes.
Using a spatula or decoration knife, spread the chocolate buttercream on top and smooth it out to you are happy with it.
Place in the fridge for the buttercream to set for 1 hour, once set, serve and enjoy.
Place the rest of cake in a sealed container.

This is only 2.8g Net Carbs Per Serving.  This is only 2.8g Net Carbs Per Serving.
1 small loaf tin is needed for this recipe.  1 small loaf tin is needed for this recipe.
These were created on 9/06/2023  These were created on 9/06/2023
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves