Low carb chocolate cake
Ingredients
300g/750ml (3 cups) almond flour
32g/60ml (¼ cup) whey protein powder
30g/45ml (3 tbsp) cocoa powder
8g/10ml (2 tsp) baking powder
4g/5ml (1 tsp) bicarbonate of soda
a pinch of salt
250ml (1 cup) sour cream
64g/80ml (1/3 cup) xylitol, ground
2 eggs
2,5ml (1/2 tsp) vanilla extract
100g 70% dark chocolate, melted
a handful of toasted nuts, to decorate (optional)
Chocolate icing:
80g/80ml (1/3 cup) butter, softened
200g/180ml (2/3 cup) cream cheese
125ml (1/2 cup) cream
5ml (1 tsp) vanilla extract
36g/45ml (3 tbsp) xylitol, finely ground
20g/30ml (2 tbsp) cocoa powder
pinch of cinnamon
To make a double layer cake, double the recipe and bake the cake in 2 x 17 cm cake tins.
Cooking Instructions
- Preheat the oven to 160°C. Line a 20cm-diameter cake pan (or two 17cm-diameter cake tins) with baking paper.
- Mix together the almond flour, whey protein powder, cocoa powder, baking powder, bicarbonate of soda and salt until well combined.
- In a separate bowl, whisk together the sour cream, xylitol, eggs and vanilla until well combined. Add the sour cream mixture and melted chocolate to the dry ingredients and mix until well combined.
- Pour the mixture into the cake pan and bake for 35 minutes or until a cake tester comes out clean.
- To make the icing: mix butter, cream cheese, cream and vanilla until light and fluffy. Add the xylitol, cocoa powder and cinnamon and mix until well combined.
- Once the cake has cooled completely, spread the icing on top and decorate with toasted nuts, if using.
About the Author
Vickie de Beer has been a food writer, stylist and food editor of Rooi Rose for 13 years. Having been inspired by her mother who was an avid cook and food enthusiast, Vickie received her professional chef’s diploma from the Institute of Culinary Arts.
Since then she has contributed as a health and food writer to Shape magazine and worked closely with Discovery and Bestmed (two of South Africa’s largest medical aid companies) on nutritional cooking features.
Vickie has won numerous food writing and styling awards including Galliova Food Writer Award of the Year (three times) and a PICA (Best Stylist).
More About The Author