Low-carb chocolate cake

Ingredients for 1 servings:

• 110 g butter
• 4 m.-sized eggs
• 60 g dark chocolate or Xukolade
• 80 g cocoa powder
• 200 g xylitol (sugar substitute), to taste
• 100 g almond flour
• 20 g protein powder, optional, otherwise corresponding amount of almond flour
• 20 g protein powder (chocolate flavor), optional, otherwise corresponding amount of almond flour
• 1 ½ tsp baking powder
• ½ tsp xylitol (sugar substitute) (vanilla), optional
• 1 bottle of vanilla flavor, optional
• 50 ml milk
• 70 g dark chocolate or Xucolade
• 20 g coconut oil
• 1 tbsp cocoa powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for a round silicone baking pan of 28 cm, very chocolatey

Preheat the oven to 170 degrees Celsius (top/bottom heat). Separate the eggs and beat the egg whites until stiff. You won’t need the egg yolks. Melt the butter with the dark chocolate. Add the cocoa to the melted mixture. Mix all the dry ingredients and stir into the cocoa mass. Add vanilla extract, if desired. Add the milk, otherwise the batter will be too stiff. Fold in the beaten egg whites. Pour the batter into a 28 cm round cake pan and smooth it out. I used a silicone pan. Bake the cake at 170 degrees Celsius (top/bottom heat) for about 35-40 minutes, depending on the desired moisture level. For the glaze, melt the chocolate and coconut oil together. Add the cocoa and spread the glaze evenly over the cooled cake. You can also sprinkle some ground hazelnuts on top. Tips: Sugar chocolate saves a lot of carbohydrates. Otherwise, the higher the cocoa content of the chocolate, the better. I used 81%. The bitterness can be reduced with the sweetener xylitol or erythritol. Just taste it in the dough and add more if necessary. The protein powder isn’t absolutely necessary, but I prefer it without. If you don’t have any, you can simply add more almond flour.