This is for those of you still trying to do Keto/Low carb.
So it’s taken a while to get this recipe to taste like chocolate cake. It is fluffy and moist, and chocolatey. Pretty good considering it’s low carb and gluten free. I adapted this from the recipe that’s on the back of the Hershey Cocoa box (Hershey’s “Perfectly Chocolate” Chocolate Cake)
It will make a single layer 8x8 pan or 9 inch round. I did that because I was testing - feel free to double it.
1/2 cup Swerve - I used the confectioner version
1/2 cup Monkfruit Sweetener (use two different sweetners to combat the funky mouthfeel from Swerve alone)
1/2 cup fine almond flour
1/2 cup Whey Protein Isolate
1/2 cup Hershey’s Cocoa Power
1.5 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup almond milk
1/2 cup melted butter
1 tsp vanilla extract
3 egg whites
Preheat the oven to 350ºF. Cut a piece of parchment to fit the bottom of pan and spray with non stick cooking spray. Sift all dry ingredient into a large bowl. Whisk together eggs, almond milk, melted butter, and vanilla. Whisk the wet ingredients into the dry ingredients. Mix well. Beat the 3 egg whites to soft peaks and fold into the batter gently until well mixed. Pour into the prepared pan and bake for 35 to 40 minutes. Check on it after 30 minutes and cook until just set in the middle. Let it cool for about 15 minutes and then turn out onto a cooling rack.
When it cools, it will fall some in the middle. So you’re going to have to level it if you want to decorate it. It was taste I was going after, so I didn’t care. Let me know if you make this and if you liked it.
I gotta thank @mquinn55 for being the guinea pig. Hope it was worth it.