Keto Chocolate Cake
I have for you today a Keto Chocolate Cake which has a yummy cream filling in the middle. So here it goes !!
Equipment
- Bowl
- Microwave
- Spatula
- Blender
Ingredients
- 2 tbsp Hershey’s Unsweetened Cocoa
- ¼ Cup Psyllium Husk Powder
- 1 cup Almond Flour
- 1 tsp Baking Powder
- 3 Eggs Medium size
- 2 tbsp Amul Whipping Cream
- 4 tbsp Melted Amul Butter
- ½ cup Sweetner of your choice
- 1 tsp Vanilla Essence
Cream Cheese Filling
- 100 gms Greek Yogurt / Hung Curd
- 100 gms Verka Paneer / Cottage Cheese
- 4 tbsp Melted Amul Butter
- Sweetener of your choice
- 1 tsp Vanilla Essence
Instructions
- Collect the dry ingredients in a bowl. Add the Almond Flour, Psyllium Husk, Cocoa Powder, sweetener and baking powder
- Melt the butter in the microwave and add to the dry ingredients. Start mixing with a spatula or a spoon. You can also use a hand blender for this.
- Now add the eggs and keep blending till the eggs mix well into the batter.
- Add the Amul whipping cream and keep mixing.
- Oil the tin you want to bake the cake in and keep it ready.
- Bake at 200 degrees Celsius for 25 minutes. Check and bake some more if required.
- While the cake is cooling start the work on the cream cheese filling.
- In a blender add the Greek Yogurt and the Verka Paneer. And blend for three to five minutes.
- Add the sweetener and blend some more.
- Now add the Vanilla Essence and blend for another minuter or so.
- Finally add the Amul Whipping cream and blend some more.
- By now the cake has cooled off. Cut it into equal strips in the size that you want.
- Spread the cream cheese filling on a piece and close the sandwich with the other piece.
- You can either eat it right away or cool them in the refrigerator for an hour or so, till the cream sets.
Notes
- Calories- 185
- Carbs- 8 gm
- Protein- 6 gm
- Fats- 16 gm