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Almond chocolate cake

updated

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Ingredients for 1 servings:

  • 150 g butter or coconut oil
  • 150 g almond flour, defatted
  • 100 g xylitol (sugar substitute)
  • 2 tsp cream of tartar baking powder
  • 3 tbsp cocoa powder
  • 3 eggs
  • 2 tbsp cocoa nibs
  • 50 g hazelnuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

gluten-free, low-carb, no sugar

Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit). Gently warm the butter or coconut oil and beat it with the eggs until fluffy. Mix the almond flour with xylitol, cocoa powder, and baking powder and stir in. Grease a venison loin pan or similarly sized baking pan and sprinkle with ground and roasted hazelnuts. Pour in the relatively firm batter and press firmly. Sprinkle the cocoa nibs on top. Bake for approximately 45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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