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Low carb cocoa cake
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
10 servings
Jamille Mesquita
@jam.mitafit- Ingredients
- Recipe
- Gluten-free oat flour80 g
- Almond flour100 g
- Grated unsweetened coconut77 g
- Coconut milk230 g
- Erythritol120 g
- Eggs4 unit(s)
- Coconut oil220 g
- 100% cocoa powder25 g
- Vanilla essence5 g
- Chemical Yeast14 g
- Beat the eggs and xylitol. Add the coconut oil, cocoa, grated coconut and almond flour - sieved. Then add the bran and coconut milk gradually and continue mixing the dough and finally the yeast.
- Put the dough in a greased shape and take it to the medium oven, preheated for about 35 minutes.
- Roof Dark chocolate / 70% 150 grams Lactose-free cream / cashew cream 200 grams Melt the chocolate in the microwave at full power for 1 minute (for this, place the chocolate in a glass container) or in a water bath, Remove the chocolate from the microwave and stir, if you notice that the chocolate has not melted well, leave it for another 30 seconds. in the microwave.
- Place the melted chocolate in a pan along with the cream, leave it on low heat and stir until it becomes a hormonal cream. In the warm cake, put the syrup
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