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Low-carb quark poppy seed chocolate cake

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Ingredients for 1 servings:

  • 500 g quark
  • 100 g almond flour or baking egg white
  • 125 g poppy seeds
  • 4 eggs
  • 2 tbsp xylitol (sugar substitute)
  • 1 tbsp cocoa powder, unsweetened
  • ½ bag(s) of baking powder
  • Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours

Beat the eggs until frothy, then mix the almond flour, poppy seeds, xylitol, cocoa powder, and baking powder with the eggs. Add the quark and mix the batter thoroughly. Pour the batter into a well-greased cake pan and bake in a preheated oven at 180 degrees Celsius for about 45 minutes. Then let it cool completely, preferably overnight, so the poppy seeds and cocoa flavors can fully infuse. If you want a truly low-carb cake, you can of course use almond flour, egg whites, or another substitute instead of regular flour.

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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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