Servings: 12 pieces
Calories: 240kcal
Ingredients
Sponge cake
- 6 large eggs room temperature
- 1 dash salt
- ½ cup erythritol
- 1 teaspoon cream of tartar
- 4 oz macadamia butter room temperature
- ¼ cup almond flour
- ¼ cup coconut flour
- 1 teaspoon vanilla extract
- 1/16 teaspoon stevia extract optional - to taste
- 2 tablespoon cocoa powder unsweetened
Chocolate cream filling
- 1 cup heavy whipping cream
- 3.5 oz 90% dark chocolate
Instructions
Sponge cake
- Preheat the oven to 320°F (160°C).
Prepare the ingredients. Line the bottom of a baking pan (8" x 8" for example) with parchment paper.
- Using a stand electric mixer, beat the eggs and salt with the whisk attachment for 1 min on high speed. With the mixer on, gradually add ½ cup erythritol and continue beating on high speed a full 8 min. Halfway through, add cream of tartar. It will become thick and fluffy.
- After 8 minutes, bring the mixer speed down to medium-high and add vanilla extract, and macadamia butter. Mix until incorporated. Add sifted flours and fold in with rubber spatula just until incorporated. Do not over-mix. Watch for flour possibly sitting at the bottom of the bowl.
- Pour approximately ⅔ of the batter into the baking pan and bake for 5 minutes. In the meantime, add cocoa powder to the rest of the batter and mix on medium-high just until well incorporated.
- Take the baking pan out of the oven and pour in the cocoa batter in whatever pattern you desire. Bake for another 15 minutes or so. Do not worry if the toothpick, inserted into the center does not come out completely clean (but shouldn't be too sticky, either).
- Let the sponge cake cool on a wire rack. When cool, spread the chocolate cream topping on the cake.
Chocolate cream topping
- It is recommendable to prepare the topping in advance.
In a medium pot, heat the heavy whipping cream to near the boiling point. Take the pot off the heat. Add pieces of dark chocolate and mix with a spatula until the chocolate melts and dissolves completely. Pour the mixture into a mixing bowl and let it cool completely in the fridge.
Wait for at least an hour for the cream to become cold, so that it can mix well. When completely cold, whip it with a hand electric mixer and use it to top the cake.
Sprinkle with some shredded coconut and enjoy!
Notes
I can't stress enough how important it is to have the runny nut butter runny. That is why I love using macadamia butter. You can easily make your own macadamia butter. Almond butter is usually too dense, so you need to mix it with some more dairy butter or coconut oil, heat it up, mix, and make it runny. Cool to room temperature before adding to beaten eggs.
I love the black and white combination, but it is up to you if you wish to have an entirely black cake (in this case add some more cocoa powder to the whole batch) or more of the white (in this case, only mix ¼ or so of the batter with cocoa powder).
Additionally, you can always choose not to use the chocolate cream topping, but I promise that it takes the keto sponge cake onto a whole another dimension. So does sprinkling it with shredded coconut.
Nutrition
Calories: 240kcal
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