Today we are making a old fashion keto version of double chocolate chiffon cake. The chiffon cake is soft and fluffy and it is only 3g net carb. Hope you like this. Happy Saturday and happy baking!
Total slices: 14
MACRO PER SLICE
• Net carb: 3g
• Protein: 5.4g
• Fat: 12.6g
Tool: 7" chiffon cake tin
INGREDIENT
• 28g unsweetened cocoa powder
• 40g (85%-90% Lindt dark chocolate)
• 75ml hot water
• 6 large egg yolks
• 70g coconut oil
• 3g liquid stevia extract (~75 drops)
• 50g allulose
• 80g almond flour
• 10g coconut flour
• pinch of salt (~0.3g)
• 6 large egg whites
• 1/4 tsp cream of tartar
• 10 drops of liquid stevia extract (optional)
• 30g allulose (you can add more for sweeter taste)
METHOD
1. Preheat oven to 160°C (336.2°F)
2. In a bowl or glass measuring cup, add in chocolate powder, dark chocolate and hot water. Stir until it is smooth. Set aside.
3. In two large mixing bowl, separate the egg whites and egg yolk.
4. Add in egg yolks, coconut oil and stevia. Then stir.
5. Add in all dry ingredients - allulose, almond & coconut flour and salt. Mix the batter until well combined. Set aside.
6. Beat the egg white until bubbly, add in cream of tartar. Then followed by allulose gradually and stevia if using.
7. Beat until stiff peak.
8. Fold 1/3 of the egg white meringue into the chocolate batter and mix well.
9. Pour all chocolate batter back to the remaining egg white meringue. Then gently use a whisk to fold to combine. Lastly use a spatula to give a final mix.
10. Pour into a 7" chiffon cake tin. Use a chopstick to go round circle few times.
11. Bake at 160°C (336.2°F) for 45 mins. Then increase the temperature to 180°C (356°F) and back for another 10mins.
12. Remove from oven. Tap a few times. Turn over and let it cool down completed.
13. Remove the cake tin and ready to serve.
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4 сен 2024
