Keto Almond Flour Chocolate Cake | Keto Recipe | Headbanger’s Kitchen

Welcome to our first dessert week on Headbanger’s Kitchen. We’re doing 3 awesome dessert recipes this week devised by my wife Deepti. For today’s recipe she’s taken inspiration from Nigella Lawson’s Olive Oil and Almond Flour cake and made a great keto chocolate cake with almond flour and olive oil. Hope you enjoy the recipe. Enjoy! If you like the show then support us on Patreon: http://ift.tt/2jx7vfP Or buy some HK merch from http://ift.tt/2t8NvVt SUBSCRIBE to Headbanger’s Kitchen here : https://goo.gl/zNENs3 Follow us on our new Facebook page http://ift.tt/2klgkxs We’re @headbangerskitchen on Instagram and @HKTweets666 on Twitter. New Facebook Group: http://ift.tt/2p72MJj My MFP Account: http://ift.tt/2pksnKB ———————————————————— Get the recipe on MFP: http://ift.tt/2wizme5 Macros per serving Calories: 323 Net Carbs: 3g Carbs: 7g Fat: 31g Protein: 8g Fiber: 4g Recipe makes 8 servings. Cut the cake into 8 equal slices. Ingredients · 150 ml regular olive oil (plus more for greasing) · 50 grams good-quality cocoa powder (sifted) · 150 ml boiling water · 2 teaspoons best vanilla extract · 150 grams almond flour · ½ teaspoon baking soda · 1 pinch of salt · stevia to taste · 3 large eggs Preparation: 1. Preheat your oven to 170°C or 325ºF. Grease an 8 inch springform pan with a little oil and line the base with baking parchment. 2. Measure out the cocoa and whisk it into the boiling water until you have a smooth chocolate paste. Add in the vanilla extract, mix and set aside to cool. 3. In another bowl, combine the almond flour, baking soda and salt well. 4. Using an electric whisk, or a stand mixer, whisk together the olive oil, eggs and sweetener for about three minutes, until it becomes pale and frothy. Add in the cocoa mixture and whisk until well blended. Slowly tip in the almond flour and mix until everything is combined. 5. Pour into the cake tin and bake for about 30 minutes. You don’t want to overbake this cake, because it can become dry and crumbly, so start testing it at the 25 minute mark—a toothpick inserted into the centre should come out mostly clean but with a few crumbs attached. 6. Let it cool for about 10 minutes, then eat it while it’s still warm, or let it cool all the way through and serve topped with some sweetened whipped cream. More from my siteVanilla Coconut Flour Mug Cake & Chocolate Peanut butter Ganache | Keto RecipesKeto Beef Stroganoff | Keto Recipes | Headbanger’s KitchenLow Carb Lava Cake | Reese’s Chocolate Peanut Butter | Keto DessertThe Worst Keto Bread Recipe You’ll Ever Make!Chocolate Peanut Butter Mug Cake | Keto Recipes | Headbanger’s KitchenKeto Cauliflower Makhani Bites | Keto Recipe | Headbanger’s Kitchen

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