Low-carb chocolate sheet cake
This desert is a Keto recipe, but Low GI and Mediterranean followers can make it too, by replacing cream with low-fat cream.
Serving size
Makes 20 squares (230 calories per square)
Ingredients:
Cake:
- 2 cups almond flour
- ¾ cup sweetener
- ⅓ cup coconut flour
- ⅓ cup unflavoured whey protein powder
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup butter
- ½ cup water
- ¼ cup cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (or low-fat cream)
- ¼ cup water
Frosting:
- ½ cup butter
- ¼ cup cocoa powder
- ¼ cup heavy cream (or low-fat cream)
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sweetener
- ¼ teaspoon chia seeds, soaked in ½ teaspoon hot water
- ¾ cup chopped pecans
Directions:
Cake:
- Preheat oven to 160 degrees Celsius (325F) and grease a 10×15 inch rimmed sheet pan very well.
- In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, baking powder, and salt. Break up any clumps with the back of a fork.
- In a medium saucepan over medium heat, combine the butter, water, and cocoa powder, stirring until melted. Bring to a boil and then remove from heat. Add to the bowl.
- Add eggs, vanilla extract, cream and water and stir until well combined. Spread in prepared baking pan.
- Bake 15 to 20 minutes, until cake is set and a tester inserted in the center comes out clean.
Frosting:
- In a cup, add 2 parts of hot water for every 1 part of chia seeds, then stir until the mixture becomes viscous. (You may need to add 10–15 minutes to your baking time to accommodate for using chia gel.)
- In another medium saucepan, combine butter, cocoa powder, cream, and water. Bring to a simmer, stirring until smooth.
- Stir in vanilla extract. Add powdered sweetener ½ a cup at a time, whisking vigorously to dissolve any clumps.
- Whisk in chia gel.
- Pour over warm cake and sprinkle with pecans. Let cool until frosting is set, about 1 hour.
*This is an “All day I dream about food” original recipe.
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