Low-carb vanilla-chocolate sheet cake

Ingredients for 1 servings:

• 100 g almond flour, defatted
• 100 g protein powder, or protein powder, vanilla flavor
• 100 g butter
• 120 g sweetener (erythritol), or 80 g xylitol
• 4 eggs
• 50 g dark chocolate
• 1 packet of baking powder
• ½ tsp guar gum
• 100 g almonds, chopped
• 0.2 liters of milk, 1.5%
• 1 pinch of salt
• 2 vanilla pods

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

240 kcal per piece, 16 g protein, only 5 g carbohydrates

Break the dark chocolate into small pieces with a knife. Scrape the vanilla pods out of the pods. Combine all ingredients in a mixing bowl and mix until creamy. Spread the batter evenly on a baking sheet lined with parchment paper. Bake in the oven at 180°C fan-assisted oven or 200°C conventional oven for approximately 15-20 minutes. Let cool for 60 minutes, then cut into 12 equal pieces. Approx. nutritional values ​​per piece: 240 kcal, 16 g protein, 17 g fat, 5 g carbohydrates. Due to its low carbohydrate and high protein content, this sheet cake is ideal for low-carb diets, protein diets, etc. I recommend using defatted almond flour, as it has a significantly lower fat content and a higher protein content than “regular” ground almonds. Unfortunately, almond flour is difficult to find in specialty stores. If you want to save yourself the hassle of searching, you can order it online from various major suppliers. The same applies to the sweeteners erythritol and xylitol. I advise against using stevia because of its bitter aftertaste.