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Introduction

Keto cake with a nice cakey texture instead of the usual eggy kind. Nice flavor without a chemical taste.

Keto cake with a nice cakey texture instead of the usual eggy kind. Nice flavor without a chemical taste.

Minutes to Prepare: 5 Minutes to Cook: 3 Number of Servings: 4

Ingredients

2 TBSP butter, melted

2 TBSP unsweetened cocoa powder

2 TBSP almond flour

2 TBSP coconut flour

1/2 tsp baking powder

dash salt

2 eggs beaten

2 TBSP flavored sugarfree Toriani syrup

5 TBSP heavy crean seperated

1 TBSP peanut butter

Tips

Due to ingredient limitations in recipe program the nutrition may be a tad off. I had to input raw shredded coconut rather than coconut flour. Also, I used home ground almond flour which has a cornmeal texture, If you use store bought it will be finer and probably will absorb more liquid, feel free to add a TBSP of liquid, your choice. Water is fine if you want the nutrition values to stay the same. The taste won't be effected.

Directions

Cake:



Mix melted butter with cocoa until disolved. Add 3 TBSP of the cream and flavored syrup, mix until combined. Next add eggs, salt and baking powder. Finally, mix in the almond and coconut flour.



Spray a glass pie dish with cooking spray and pour in the batter. Place in microwave and cook for approx. 3 minutes or until the center looks set and passes a toothpick test.



Topping:



Combine remaining 3 TBSP cream and peanut butter in a small bowl with a fork until combined. Drizzle over the cooked cake and serve.



Yummy warm or cool.







