SERVES: 8

INGREDIENTS

 Chocolate Cake

½ cup   coconut flour

 5 eggs separated

 ½ cup coconut oil or grass-fed ghee, melted

 ½ cup coconut cream

2 tsp vanilla extract or 1 tsp vanilla powder

4 Tbsp granulated sweetener (or more to taste), such as birch xylitol, nonGMO erythritol, or MitoSweet

 ½ cup cacao powder

 Pinch of salt

Additional grass-fed butter, ghee, or coconut oil for greasing

 Chocolate Glaze

1 cup coconut cream

 1 Tbsp ghee or coconut oil

 1 tsp vanilla extract

1 Tbsp cacao powder

 1 Tbsp erythritol, xylitol, or MitoSweet, or roughly 10 drops of liquid stevia

 Pinch of salt

INSTRUCTIONS

01. Preheat oven to 350 degrees. Grease an 8-inch metal cake pan with butter, ghee, or coconut oil.

02. Whisk egg whites until they develop a foamy consistency.

03. In a separate bowl, mix all remaining chocolate cake ingredients. Then slowly fold egg whites into the batter.

04. Pour batter into cake pan. Bake for 25 minutes, or until a knife inserted into the center of the cake comes out clean.

05. While keto chocolate cake cools, prepare glaze. In a saucepan on low heat, add all glaze ingredients and whisk continuously to combine.

06. Pour chocolate glaze into a glass jar and drizzle over the cake. Serve keto chocolate cake warm, or store covered on your counter or in the refrigerator (icing will harden).

NUTRITION

Calories 321

Total Fat 30 g

Sodium 65 mg

Total Carbs 22.4 g

Dietary Fiber 5.5 g

 Total Sugars 1.9 g

 Sugar alcohols 12 g

 Net Carbs 4.9 g

Protein 6.5 g

 Potassium 158 mg

Cholesterol 106 mg

Vitamin D 10 mcg

Calcium 27 mg

Iron 2   mg