Bicolor Donut Cake with Coffee - Ketogenic and low carb
Bicolor donut cake with coffee and cocoa, excellent for breakfast or as a dessert. All strictly ketogenic, low carb and gluten-free.
Ingredients
50g of Almond Flour
50g of Coconut Flour
150g of Erythritol
5 Eggs
200ml of cream
80g Butter (melted)
2 Espresso
5g of Cocoa powder
1 tsp of backing powder
1 pinch of salt
- Times
- Preparation: 25 min
- Cooking: 40 min
- Total: 65 min
- Servings
- Total servings: 10
- Portion: 1 slice
- Nutrition label
- Carbs: 5.6/25g
- Proteins: 5.1/100g
- Fats: 19.2/167g
- Show nutrition label
Directions
- 1
In a bowl, add coconut flour and almond flour (sifted), plus erythritol, baking powder and a pinch of salt.
Stir to mix the ingredients well.
- 2
Now add the eggs, cream and melted butter. Mix everything until you get a homogeneous mixture.
- 3
In a second bowl add 1/3 of the mixture. To this then add the 2 espresso and cocoa and mix the mixture.
- 4
Add the 2 compounds separately in a donut mold.
(optional) add some [sugar-free chocolate chips] (https://keto-italia.com/ricette/gocce-di-cioccolato-ketogeniche).
- 5
Bake in the oven at 350° degrees (180° celsius) for about 40 minutes.