KETO FLOURLESS EGGLESS CHOCOLATE CAKE RECIPE

The keto and low carb version is made using coconut flour and is 100% sugar free, but you’d never tell. It is slightly more dense than the flourless version, but nothing some smooth, creamy frosting can’t help!

Ingredients
For the Flourless Version (Vegan, Gluten Free, Sugar Free)
  • 1 cup mashed sweet potato can sub for pumpkin or banana
  • 1 cup milk of choice * see notes
  • 1 flax egg can sub for whole eggs if NOT vegan
  • 1 tbsp baking powder
  • 1/4 cup coconut oil, melted
  • 2 1/2 cups gluten free rolled oats
  • 2 tbsp cocoa powder
  • 3/4 cup granulated sweetener of choice

For the Keto, Paleo, Low Carb option
  • 3 large eggs
  • 3 tbsp coconut oil, melted
  • 3 tbsp coconut milk
  • 1/2 tsp baking powder
  • 1/2 cup granulated sweetener of choice I used a monk fruit sweetener
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/4 tsp baking soda

For the chocolate frosting (Optional)
  • 1 cup coconut milk full fat
  • 1 1/4 cups chocolate chips of choice


KETO FLOURLESS EGGLESS CHOCOLATE CAKE RECIPE

Instructions
  1. Preheat the oven to 350 degrees Fahrenheit/180 degrees Celcius. Line and grease an 8 x 8-inch square pan with parchment paper and set aside.
  2. In a high-speed blender or food processor, combine all your ingredients and blend until a thick batter remains. Ensure you regularly scrape down the sides to ensure all the ingredients are fully incorporated.
  3. ...
  4. ............
Get full recipes >> CLICK HERE

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel