Eating less carbs in a carb filled world, from my experience, is filled with daily challenges. My goal is to share recipes, foods and tricks to make living carb-less easier. Well, at least tastier. Most of the recipes will be keto friendly and low carb. You might even see some reviews of found recipes I try. Two things you will not see posted are professional pictures or nutritional information. I am not a chef or an english major, so forgive any mistakes, ask me any questions and enjoy making low carb foods!
What better way to start than with a chocolate cake and yes it is keto friendly! This chocolate cake is a moist (I know, eeeww, but it is!) almond flour sponge with a chocolate creamy dreamy frosting that is so decadently creamy you will want to eat the whole cake in one sitting. So let's get to that recipe.
Carb-less Chocolate Cake
Pre-heat oven to 325° F. Prepare a brownie pan (11x8 metal) with parchment or butter
3/4 cup unsalted butter, softened
1/3 cup heavy cream
6 large eggs, room temp
1/2 cup Lakanto Golden sweetener
15 drops Now Foods Better Stevia English Toffee
3 squeezes Pyure liquid stevia
1 1/2 tsp vanilla
In a large bowl combine all ingredients above together. Set bowl aside.
1 1/2 cups Blue Diamond almond flour
1/4 cup cocoa powdered unsweetened
1 T coconut flour
2 tsp baking powder
1/2 tsp pink salt
Whisk dry ingredients together. Stir dry ingredients into wet until well combined. Let sit for 5 minutes. This lets the flour absorb some of the moisture.
Pour into prepared pan. Bake 45 to 50 minutes or until toothpick tests clean. Once done, remove from oven and let cool completely. Once cooled, I make the creamy dreamy frosting
Creamy Dreamy Frosting
6 ounces heavy cream
6 ounces Lily's Semi Sweet Chocolate Chips
1 T Lakanto Powdered sweetener
In a heat safe bowl place your chips and set aside. In saucepan over medium-high, heat heavy cream to just before boiling. DO NOT use a cover on the pan and watch it. A cover creates condensation (water) that drips into your cream. Water will make your chocolate seize and no one wants that.
Pour the hot cream over the chocolate chips. Slightly shake the bowl and let it set. I normally allow 5 minutes. When you stir immediately you stir air into the cream and cool it off. Give your chocolate time to melt. At 5 minutes, stir to combine. Keep stirring until the chocolate is smooth and creamy. Stir in the powdered sweetener until well combined.
Now I'm impatient, so I use my freezer to help cool the frosting. I stir it every 5 minutes until it is set up enough and resembles a frosting consistency. Frost your cake! I then refrigerate the cake until ready to eat. Cut into your perferred serving size. Now, let's eat cake!!
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