Caprese cake without sugar - low carb and ketogenic
Ingredients
For the chocolate
150g of Cocoa paste
50g of Erythritol powder
10 drops of Liquid Chocolate Stevia
For the cake
180g of Almond flour
125g of Erythritol powder
200g of Butter
5 Eggs
15 drops of Liquid Vanilla Stevia
The zest of an orange
- Times
- Preparation: 30 min
- Cooking: 30 min
- Total: 60 min
- Servings
- Total servings: 10
- Portion: 1 slice
- Nutrition label
- Carbs: 13/25g
- Proteins: 9.7/100g
- Fats: 29.3/167g
- Show nutrition label
Directions
- 1
Melt the cocoa mass with the butter in a microwave oven or in a double boiler.
- 2
Add the erythritol and liquid stevia, and mix until well incorporated.
Set the chocolate aside and let it cool.
- 3
Separate the egg whites from the yolks and whisk the egg whites until stiff.
- 4
Beat the egg yolks with the erythritol until it forms a homogeneous and frothy mixture.
- 5
Now add the chocolate to the beaten egg whites and mix until well incorporated.
- 6
Now add the almond flour (preferably sifted) and mix until a homogeneous mixture is obtained.
- 7
Now incorporate the egg whites a little at a time.
- 8
Put the mixture in a pan and cook in a static oven for about 30 minutes at 350° (180° celsius).
- 9
(Optional) After letting the cake cool, sprinkle with powdered erythritol.