Keto Chocoflan Cake

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15



Pan size: 6×3 inch (15 cm) round cake pan

INGREDIENTS
⅓ cup (65g) allulose or any powdered sweetener of choice

5 large eggs at room temperature
1 large egg yolk at room temperature
1 teaspoon (4mL) vanilla extract
1 cup (200g) powdered erythritol
1 ½ cups (375mL) heavy whipping cream at room temperature

2 large egg yolks at room temperature
3 tablespoons (35g) granulated erythritol
1 teaspoon (4mL) vanilla extract
¼ cup (60mL) coconut oil or any oil of choice
⅓ cup (80mL) unsweetened almond milk
⅓ cup (35g) blanched almond flour
1 tablespoon (7g) coconut flour
3 tablespoons (20g) unsweetened cocoa powder
1 teaspoon (4g) baking powder

3 large chilled egg whites
3 tablespoons (35g) granulated erythritol
¼ teaspoon (1g) cream of tartar or ½ teaspoon (2mL) lemon juice or vinegar

**You can use any powdered sweetener like erythritol or swerve in you caramel but it will crystallize when chilled.

YIELDS 8 SERVINGS
NET CARBS: 3g
TOTAL CARBS: 31g
FIBER: 2.1g
FAT: 32.2g
PROTEIN: 10.2g
CALORIES: 330

*caramel is not included in the macros as it depends on what sweetener you will use.

#ketoserts #chocoflan #lowcarbflan
▶️

Tamaño del molde: molde redondo para pastel de 15 cm (6 pulgadas)
INGREDIENTES
⅓ taza (65 g) de alulosa o cualquier edulcorante en polvo de su elección

5 huevos grandes a temperatura ambiente
1 yema de huevo grande a temperatura ambiente
1 cucharadita (4 ml) de extracto de vainilla
1 taza (200 g) de eritritol en polvo
1 ½ tazas (375 ml) de crema batida espesa a temperatura ambiente

2 yemas de huevo grandes a temperatura ambiente
3 cucharadas (35 g) de eritritol granulado
1 cucharadita (4 ml) de extracto de vainilla
¼ de taza (60 ml) de aceite de coco o cualquier aceite de elección
⅓ taza (80 ml) de leche de almendras sin azúcar
⅓ taza (35 g) de harina de almendras blanqueada
1 cucharada (7 g) de harina de coco
3 cucharadas (20 g) de cacao en polvo sin azúcar
1 cucharadita (4 g) de polvo de hornear

3 claras de huevo refrigeradas grandes
3 cucharadas (35 g) de eritritol granulado
¼ cucharadita (1 g) de crema de tártaro o
½ cucharadita (2 ml) de jugo de limón o vinagre

** Hornee a 320 ° F (160 ° C) en baño maría (baño de agua) durante 75 minutos o hasta que el palillo esté limpio cuando se inserte en el pastel. Dejar enfriar y enfriar durante la noche.

RENDIMIENTO 8 PORCIONES
Carbohidratos netos: 3g
FIBRA: 2.1g
GRASA: 32.2g
PROTEÍNA: 10.2g
CALORÍAS: 330

INGREDIENTI
⅓ tazza (65 g) di allulosio o qualsiasi dolcificante in polvere a scelta

5 uova grandi a temperatura ambiente
1 tuorlo d’uovo grande a temperatura ambiente
1 cucchiaino (4 ml) di estratto di vaniglia
1 tazza (200 g) di eritritolo in polvere
1 ½ tazze (375 ml) di panna montata pesante a temperatura ambiente

2 tuorli d’uovo grandi a temperatura ambiente 3 cucchiai (35 g) di eritritolo granulato
1 cucchiaino (4 ml) di estratto di vaniglia
¼ di tazza (60 ml) di olio di cocco o qualsiasi olio a scelta
⅓ tazza (80 ml) di latte di mandorle senza zucchero
⅓ tazza (35 g) di farina di mandorle sbollentata
1 cucchiaio (7 g) di farina di cocco
3 cucchiai (20 g) di cacao in polvere non zuccherato
1 cucchiaino (4g) di lievito in polvere

3 albumi d’uovo refrigerati grandi
3 cucchiai (35 g) di eritritolo granulato
¼ di cucchiaino (1 g) di cremor tartaro o ½ cucchiaino (2 ml) di succo di limone o aceto

** Cuocere a 160 ° C a bagnomaria per 75 minuti o schioccare lo stecchino è pulito quando inserito nella torta. Lascia raffreddare e lascia raffreddare per una notte.

RESA 8 PORZIONI
CARBOIDRATI NETTI: 3 g
FIBRA: 2,1 g
GRASSI: 32,2 g
PROTEINE: 10,2 g
CALORIE: 330

INGRÉDIENTS
⅓ tasse (65g) d’allulose ou de tout édulcorant en poudre de votre choix

5 gros œufs à température ambiante
1 gros jaune d’oeuf à température ambiante
1 cuillère à café (4mL) d’extrait de vanille
1 tasse (200 g) d’érythritol en poudre
1 ½ tasse (375 ml) de crème à fouetter épaisse à température ambiante

2 gros jaunes d’œufs à température ambiante 3 cuillères à soupe (35g) d’érythritol granulé
1 cuillère à café (4mL) d’extrait de vanille
¼ tasse (60 ml) d’huile de noix de coco ou de toute huile de votre choix
⅓ tasse (80mL) de lait d’amande non sucré
⅓ tasse (35g) de farine d’amande blanchie
1 cuillère à soupe (7 g) de farine de noix de coco
3 cuillères à soupe (20g) de cacao en poudre non sucré
1 cuillère à café (4g) de poudre à pâte

3 gros blancs d’oeufs réfrigérés
3 cuillères à soupe (35g) d’érythritol granulé
¼ cuillère à café (1 g) de crème de tartre ou
½ cuillère à café (2 ml) de jus de citron ou de vinaigre

** Cuire au four à 160 ° C (320 ° F) au bain-marie pendant 75 minutes ou jusqu’à ce que le cure-dent soit propre lorsqu’il est inséré dans le gâteau. Laisser refroidir et refroidir toute la nuit.

RENDEMENT 8 PORTIONS
GLUCIDES NETS: 3g
FIBRE: 2,1 g
GRAISSE: 32,2 g
PROTÉINES: 10.2g
CALORIES: 330

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20 COMMENTS

  1. You know, none of your cakes that I tried taste tastes eggy or with this weird keto cakes after taste. They taste like legit « normal » cakes. And my kids loooooooves them. I usually make small portions for them and it is always a blast. Thank you very much for for sweetening our Keto lifestyle. And God bless you with abondance. 😘😘😘

  2. If YouTube did awards for best of show in baking keto or ANYTHING for that matter…you'd win by a landslide. Your videos are so beautiful and pleasing to watch. I'm watching one from a year ago without music…. What a difference with the pretty music. So many videos out there so hard to watch lol
    I just need recipes and some visuals.
    Perfection. Thank you very much for sharing your talents with us all. You inspire me.

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