[AdSense-B]
This recipe was so delicious! It didn’t have an overwhelming espresso flavour, but if you like a deeper coffee flavour I would recommend using a bit more espresso or coffee.
12 servings (slices)
Per slice: 176 calories / 16F / 5P / 2NC
Ingredients
-
2 cups almond flour
-
1/2 cup monkfruit/erythritol granulated sweetener
-
2 tsp baking powder
-
2 tbsp chia seeds
-
1/4 tsp salt
-
1/2 cup espresso or strong instant coffee
-
1/4 cup avocado oil
[AdSense-C]
-
1/4 cup almond milk
-
2 eggs
-
1 tsp vanilla extract
-
45 g of Lily’s dark chocolate
-
1 tbsp powdered erythritol/monkfruit
-
Preheat oven to 325F and grease your cake pan.
-
Add all your dry ingredients to a bowl (almond flour, sweetener, baking powder, chia seeds and salt) and whisk until well combined.
-
Add your wet ingredients (espresso, avocado oil, almond milk, eggs and vanilla extract) and whisk until well incorporated. The mixture will be a little more wet than your traditional cake batter.
-
Melt your chocolate in the microwave in 30 second increments. Make sure not to burn it!
-
Pour batter into your greased cake tin be drizzle the chocolate on top. You can play around with any design you’d like here!
-
Bake at 325F for 35-40 minutes until the top is firm and a toothpick inserted comes out clean. The timing may vary depending on your cake pan.
-
When your cake is done, allow to cool and separate from the pan using a spatula. Gently shake the cake out of the tin and coat in the powdered erythritol or monkfruit.
