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Chocolate Keto Bomb

Creamy chocolate cake with a crunchy almond base and konjac flour
1
cake, 12 pieces (Ø 23cm)
90
Minutes

Easy

Ingredients

  • 280g partially de-oiled almond flour
  • 4 eggs
  • 6g Roooaaar Konjak
  • 100g cold-pressed coconut oil
  • 8g cream of tartar baking powder
  • 100g erythritol
  • 1 tsp cinnamon
  • 1 pinch of salt
  • 200ml whipping cream
  • 100g sugar-free dark chocolate
  • Optional: strawberries, red currants

Instructions

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1
Combine all ingredients in a mixing bowl and knead into a stiff, smooth dough.
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2
Press the dough into a baking tin and then pierce several times with a fork. Bake for 30 minutes at 160 degrees Celsius. Let the cake cool after baking.
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3
For the ganache, pour cream into a pot and bring to a boil. Then add chocolate.
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4
Stir continuously until the chocolate has melted and the ganache is nicely thick.
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5
Spread this evenly over the cake and refrigerate for 1 hour.
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6
Finally, garnish the cake with berries of your choice.

Average values per portion

Energy (kJ)
1183
Energy (kcal)
283
Fat
21g
Carbs
5g
Fiber
5.2g
Protein
15.6g
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