Learn how to make a low carb/ ketogenic/ diabetic friendly chocolate cake… Light, fluffy, delicate, moist and easy to make. What’s not to like? More info below!
*every diabetic is different, please check with your doctor what you’re allowed.
ASMR (no music) version:
Last video: Buttercream floral cake tutorial:
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1 cup almond flour
2/3 cup sukrin gold or other brown sugar substitute
1/3 cup natvia icing or icing sugar substitute
500g egg whites (or 10 eggs)
200g unsweetened or sugar free chocolate
15 drops stevia extract
1 tsp vanilla extract
1/2 cup cocoa powder
360g butter (salted or unsalted, both are fine)
2 tsp baking powder
Preheat the oven to 130 C fan, 140 C conventional, 284 F.
Melt the chocolate, butter and cocoa powder in the microwave or in a saucepan until liquid.
Stir in all the other ingredients.
Pour into 2 lined 6″ pans
Bake for around 1.5 hours or until done.
Cool 20 mins before removing from the tins.
Store in the fridge to keep the cake fresh.
Per 1/10th of the cake recipe as given: 450kcal, 45g total fat, 11g carbs, 1g sugar
This recipe was adapted from one on the blog “all day I dream about food”
Disclaimer: I wasn’t paid anything for this video, or sponsored. But you could change that, I now have a tip jar 😉