KETO MOCHA CHOCOLATE CAKE

KETO MOCHA CHOCOLATE CAKE
Ingredients
6 ounces sugar-free semi-sweet chocolate chips
½ cup unsalted butter cut into chunks + 1 tablespoon for greasing pan
5 tablespoon cacao powder
½ cup + 2 tablespoons Bob’s Red Mill Almond Flour
½ cup powdered keto-friendly sweetener
¼ cup granulated keto-friendly sweetener
½ tablespoon finely ground coffee
¼ teaspoon salt
3 tablespoons full-fat coconut milk or milk of choice
½ tablespoon vanilla extract
5 large eggs room temperature
Powdered keto-friendly sweetener or cacao powder for dusting
Instructions
Preheat your oven to 350 degrees Fahrenheit. Place your cast iron skillet in the oven for 15 minutes to heat up.
Roughly chop your chocolate and place into a microwave-safe bowl. Microwave in 20-second increments. Stir the chocolate each time it is microwaved until the chocolate starts to melt. When the chocolate is partially melted, mix in half of the butter in chunks and microwave for an additional 15-20 seconds. Stir until the butter is melted and mixed into the chocolate, then add in the remaining chunks of butter and stir until smooth.
Use a sifter to sift in the cacao powder to prevent lumps. Stir in the almond flour, sweeteners, coffee, and salt, then slowly mix in the coconut milk and vanilla extract.
Separate the eggs. Whisk the egg yolks into the batter and place the egg whites in a clean and dry bowl. Use a clean whisk to whisk the egg whites until they become frothy. Continue whisking until soft peaks form.
Working quickly, use a spatula to carefully fold the egg whites into the cake batter until just combined.
Remove the cast-iron skillet from the oven and add the last tablespoon of butter. Swirl it around the bottom and sides of the pan until the butter is melted. Pour the cake batter into the pan and smooth the top using a spatula.
Place the pan in the middle or top rack of the oven and bake the cake for 20-22 minutes. Allow the cake to cool slightly before slicing and serving. Top with sifted powdered sweetener or cacao powder if desired.
Notes
– Use room temperature eggs to help the egg whites foam and stiffen up quickly. Make sure you crack the egg whites into a clean and dry glass or metal bowl. Any moisture introduced will affect the eggs from whipping properly.
– If you use a keto, sugar-alcohol sweetened chocolate in lieu of a very dark chocolate, you may want to adjust the sweetener slightly. Taste the batter prior to adding the eggs and adjust sweetener to fit your taste.
Nutrition
Nutrition Facts
Keto Mocha Chocolate Cake
Amount Per Serving
Calories 184Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Cholesterol 89mg30%
Sodium 76mg3%
Potassium 65mg2%
Carbohydrates 8g3%
Fiber 5g21%
Sugar 1g1%
Protein 4g8%
Vitamin A 335IU7%
Calcium 25mg3%
Iron 1mg6%