I made up my own CHOCOLATE CAKE recipe because keto recipes have too much fat for me because I still eat carbs. Paleo has too much sugar for me with the coconut sugar, dates, and maple syrup for blood sugar balance… I’d rather have the real deal from a bakery or use organic white sugar because we still have to store that “unrefined” sugar. Just my thinking on this.
It’s so nice feeling great hours after eating. I’m all about going for the real stuff at celebrations but I must say I didn’t miss the crash right after or the sweet cravings for days after. Kinda fabulous! As you can see, there are plenty of healthy fats making for a perfect dessert after a lean protein meal.
INGREDIENTS
-
Dry
2 c almond flour
1/2 c coconut flour
1 c cacao powder
1 c monk fruit @lakanto
2 T instant coffee grounds, optional for a richer taste
1/2 tsp salt
2 tsp baking soda
-
Wet
1 ripe avocado (1/2 c ish)
1 c cooked sweet potato or pumpkin, used the can this time so easy
1 c nonfat Greek yogurt (or df Greek yogurt)
1 c almond milk
2 eggs (or 4 vegan eggs)
1/4 c egg white liquid
2 tsp vanilla extract
-
Ganache for the top, I use this as the only icing for cupcakes and the 9 x 13.
1 1/2 c chocolate (I used a combo of @ghiradilli chips and an intense dark bar)
1/2 c coconut cream (the top of the can)
STEPS
Add dry ingredients to a bowl and stir. Set aside.
With a mixer combine all wet ingredients.
Slowly add dry and mix with mixer for 1 min or so until combined.
Put in 2-8” greased & floured rounds and bake 350° 35-45 min. Mine took 35 this time.
Allow to cool before removing from pan. You can also make cupcakes which takes about 20-25 min to bake or a sheet cake 9 x 13 (easiest way for me) for 35-40 min.
I used @simplemills chocolate icing (whole can) for the middle layer when I do 2 rounds. It’s sweetened with coconut sugar and is a perfect addition since there’s no added sugar in the cake.
Ganache: Microwave 30 sec, stir well & do 30 more sec if needed. Pour over cooled cake and immediately put in the fridge to store.
Makes 12 servings.
🍑 Nourishment Breakdown:
PROTEIN a little in yogurt, some in eggs
FAT avo, almond flour, yolks, ganache
FIBER coconut flour, some in avo
CARB/STARCH sweet potato
Macros per serving:
356cal/23fat/26carb/10fiber/10pro
Feelin’ Good Dark Chocolate Cake
Ingredients
- Dry
- 2 c almond flour
- 1/2 c coconut flour
- 1 c cacao powder
- 1 c monk fruit @lakanto
- 2 T instant coffee grounds, optional for a richer taste
- 1/2 tsp salt
- 2 tsp baking soda
- Wet
- 1 ripe avocado (1/2 c ish)
- 1 c cooked sweet potato or pumpkin, used the can this time so easy
- 1 c nonfat Greek yogurt (or df Greek yogurt)
- 1 c almond milk
- 2 eggs (or 4 vegan eggs)
- 1/4 c egg white liquid
- 2 tsp vanilla extract
- Ganache for the top, I use this as the only icing for cupcakes and the 9 x 13.
- 1 1/2 c chocolate (I used a combo of @ghiradilli chips and an intense dark bar)
- 1/2 c coconut cream (the top of the can)
Steps
- Add dry ingredients to a bowl and stir. Set aside.
- With a mixer combine all wet ingredients.
- Slowly add dry and mix with mixer for 1 min or so until combined.
- Put in 2-8” greased & floured rounds and bake 350° 35-45 min. Mine took 35 this time.
- Allow to cool before removing from pan. You can also make cupcakes which takes about 20-25 min to bake or a sheet cake 9 x 13 (easiest way for me) for 35-40 min.
- I used @simplemills chocolate icing (whole can) for the middle layer when I do 2 rounds. It’s sweetened with coconut sugar and is a perfect addition since there’s no added sugar in the cake.
- Ganache: Microwave 30 sec, stir well & do 30 more sec if needed. Pour over cooled cake and immediately put in the fridge to store.
Nourishment Breakdown
Calories
356Fat
23 gStarch/Carbs
26 gProtein
10 gFiber
10 gPROTEIN a little in yogurt, some in eggs
FAT avo, almond flour, yolks, ganache
FIBER coconut flour, some in avo
CARB/STARCH sweet potato