Low-carb chocolate cake

Ingredients for 4 servings:

• 2 eggs
• 3 tbsp coconut oil
• 6 tbsp yogurt
• 1 tsp lemon juice
• 1 tbsp xylitol (sugar substitute)
• 4 tbsp almonds, ground
• 4 tbsp protein powder (chocolate flavor)
• 2 tbsp protein powder (vanilla flavor)
• 1 tbsp baking cocoa
• 1 pinch(s) cinnamon powder
• 1 pinch of salt
• ½ pack of baking powder
• Fat for the mold
• 80 g dark chocolate, at least 80% cocoa
• 25 g coconut oil
• 1 tbsp cocoa powder
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Melt the coconut oil in a suitable bowl in the microwave. Then add all the remaining liquid ingredients. Add the remaining ingredients to the bowl and whisk thoroughly. Grease a 13cm springform pan and pour the mixture into it. Bake in a preheated oven at 170°C (top/bottom heat) for 30 minutes. For the glaze, melt the chocolate and coconut oil over a pan of simmering water. Stir in the cocoa powder and then spread over the cake. Let cool for about 15 minutes.