Coffee Cake - Ketogenic and low carb
Ingredients
For the cake
100g di Cocoa mass
85g of Butter
150g of Erythritol
1 espresso
6 eggs
6g of Cocoa powder
For the icing
400g of Heavy cream
250g of Mascarpone cheese
125g Erythritol
1 espresso (long)
- Times
- Preparation: 30 min
- Cooking: 20 min
- Total: 50 min
- Servings
- Total servings: 12
- Portion: 1 fetta
- Nutrition label
- Carbs: 7.8/25g
- Proteins: 6.7/100g
- Fats: 30.8/167g
- Show nutrition label
Directions
For the cake
- 1
Preparation: preheat the oven to 350° (180° celsius) and prepare 2 trays of the same size.
- 2
Melt the butter with the cocoa mass.
- 3
Add an espresso and 50g of erythritol to the mixture.
- 4
Separate the yolks and whites of the 6 eggs.
- 5
Beat the egg yolks with 20g of erythritol and the cocoa powder.
- 6
Add the melted chocolate at the beginning (making sure it is not hot yet) to the egg white and cocoa mixture. Stir to mix everything.
- 7
Beat the egg whites until stiff adding the remaining 80g of erythritol adding 1/3 at a time.
- 8
Incorporate the egg whites into the mixture from bottom to top so as not to take them apart.
- 9
Once the egg whites are incorporated, separate the final mixture equally in the 2 trays.
Bake for about 20 minutes at 180 °.
For the icing
- 1
Make a double espresso and let it cool in the fridge.
- 2
Beat the cream first until it forms a solid enough mixture.
- 3
Add the mascarpone with 125g of erythritol and beat the mixture until everything is mixed well.
- 4
Add the cooled coffee and stir the mixture for the last time.
- 5
Fill the cake with a generous layer of cream in the middle and cover the rest of the cake with the rest of the cream.