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)
2 tsp vanilla essence 2 tsp vanilla essence
3 tbsp Cocoa Powder 3 tbsp Cocoa Powder
½ cup (118 ml) Unsweetened Almond Milk or Unsweetened Coconut Milk ½ cup (118 ml) Unsweetened Almond Milk or Unsweetened Coconut Milk
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 Ganache topping: subheading: Chocolate Ganache topping:
80g Lindt Excellence Chocolate Block Cocoa 75% 80g Lindt Excellence Chocolate Block Cocoa 75%
80ml Full Cream 80ml Full Cream

Prep: subheading: Prep:
Line a small loaf tin with baking paper.
Making the Cake mix: subheading: Making the Cake mix:
In a large bowl or bench mixing bowl, add the 215 g Almond Flour, 80 g Oat Fibre, 2 tsp Baking Powder
½ tsp salt. 70g Butter, ½ cup (60 grams) Erythritol with Stevia powdered Sweetener, 2 large eggs, 3 tbsp Cocoa Powder, 2 tsp vanilla essence, ½ cup (118 ml) Unsweetened Almond Milk and mix all the ingredients up well with a beater until nice and smooth, being 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,
Spoon in the cake mixture into the prepared loaf tin, level it out with a spatula or spoon.
Baking time: subheading: Baking time:
Preheat oven to 170 C degrees for 5 minutes.
Bake for 35 to 40 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 Ganache topping: subheading: Making the Chocolate Ganache topping:
Using a double pot system, a pot with some water quarter way full and a glass bowl on top, add the 80ml cream in the bowl and heat it up enough to melt the 80g Lindt Excellence Chocolate Block 75% broken down, stir in well. Take of the heat once nice and runny, set aside while forming the cake.
Now add the melted chocolate to the top, you can pour a little bit at a time, spread it out with a spatula, let some spill over on the sides around the cake to get chocolate drops down the sides. Can also use a spoon and drip it from the top each.
Place in the fridge for the Chocolate Ganache to set for 20 minutes or cut and serve it warm, enjoy

This is only 6g Net Carbs Per Serving, divided by 10 Servings.  This is only 6g Net Carbs Per Serving, divided by 10 Servings.
1 small loaf tin is needed for this recipe.  1 small loaf tin is needed for this recipe.
These were created on 26/05/2023  These were created on 26/05/2023
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves