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Keto Chocolate cake

I am where ever possible sugar free, I have been now since September 2016. I say where ever possible because food contains sugars, there is lactose in milk for example. So as far as possible I have reduced the carbs and also the sugar from everything I eat, this keeps me in a state of ketosis and lowers the amount of insulin I produce, which is what we are after when we follow the ketogenic lifestyle,  but the great thing is that since I have stopped taking any extra sugar I find everything has a natual sweetness.  I have found that the key to removing sugar from your diet is to completly change all your old habits, its not enough to change sugar for sweeteners, as you are still maintaining the pathways in your brain that say this is nice and also associate happiness with sweetness. for example if you always have a cake or biscuit with a cup of tea at mid morning break, swapping from sugar to sweetener is not enough as you are still associating the mid morning snack with tea. As it is possible for us to eat regardless of weather or not we are hungry the  habit of eating snacks have to be broken, this is easier if you do something complatly different, like having coffee instead.

Personally I have come to realise that its best if I don’t have snacks at all, they contain little nutrition on the whole and if you start to view food as fuel, it is better that you include food that is full of nutrients and as a rule snacks do not have a lot of nutritional value. That said I know that sometimes you want to join in with the family or celebrate a birthday and for those occasions this chocolate cake fit the bill

 

 

Ingredients

  • 2 Tbs Almond flour
  • 2 tsp coconut flour
  • 2 Tbs cocoa powder
  • 1/2 tsp baking powder
  • 1 -1.5 tbs sweetener of choice (if using)
  • 1 large egg
  • 2 tbs butter
  • 1/4 tsp Vanilla

 

I made this in my nutribullet, as it is a small quanity, but a blender will work (but will be tricky to scrape out) as would a bowl and whisk. you will also need a couple of small glass ramekins or bowl to cook your cake in. It can also be made in a mug, so it is often called keto mug cake.
In the blender bowl but the almond flour,coconut flour,cocoa and baking powder and sweetener if you wish to use any.
First use the grinding attachment to mix the dry ingredients and help to make the almond flour finer. You can buy almond flour and it is already ok to use, but if you are using ground almonds some of the cheaper brands are still quite course and while it will still work if you miss this step the end texture will not be as appealing 
After a few pulses the flours should be mixed and a bit finer, don’t be tempted to over mix.
Take the butter and melt it in the microwave in the dish you intend to cook in

Use a pastry brush to brush butter around the sides of the dish
Then pour the melted butter into your second dish and do the same
Once both of your ramekins are greased pour the rest of the butter into join the the dry ingredients, and add the egg and vanilla 
This time use the mixing blade
Pulse to combine
Scrape down the mixture and because flours absorb liquds differently, it may be necessary to add a spash of milk to the  mixture if it seems too solid and dry
Divide the mixture between your cooking bowls for individual portions
Microwave for 60 seconds one bowl at a time, if it remains runny in the middle microwave for another few seconds up to a max of 90 seconds. The exact timing will depend on the size of your container.
Serve
Ideally serve with a blob of clotted cream birthday candle optional.
I am sure you will have noticed that this is a version of the keto staple 90 second bread so it works well without any sugar, if your cocoa powder makes the end result too bitter try serving it with some blueberries or raspberries.

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