SERVES: 8
Directions
Preheat oven to 350 degrees.
Grease an 8-inch metal cake pan with butter, ghee, or coconut oil.
Whisk egg whites until they develop a foamy consistency.
In a separate bowl, mix all remaining chocolate cake ingredients.
Then slowly fold egg whites into the batter.
Pour batter into cake pan.
Bake for 25 minutes, or until a knife inserted into the center of the cake comes out clean.
While keto chocolate cake cools, prepare glaze.
In a saucepan on low heat, add all glaze ingredients and whisk continuously to combine.
Pour chocolate glaze into a glass jar and drizzle over the cake.
Serve keto chocolate cake warm, or store covered on your counter or in the refrigerator (icing will harden).
Ingredients
Chocolate Cake
½ cup coconut flour
5 eggs separated
½ cup coconut oil or grass-fed ghee, melted
½ cup coconut cream
2 tsp vanilla extract or 1 tsp vanilla powder
4 Tbsp granulated sweetener (or more to taste), such as birch xylitol, nonGMO erythritol, or MitoSweet
½ cup cacao powder
Pinch of salt
Additional grass-fed butter, ghee, or coconut oil for greasing
Chocolate Glaze
1 cup coconut cream
1 Tbsp ghee or coconut oil
1 tsp vanilla extract
1 Tbsp cacao powder
1 Tbsp erythritol, xylitol, or MitoSweet, or roughly 10 drops of liquid stevia
Pinch of salt
