Ingredients: |
Ingredients: CAKE:
1½ C Swerve confectioners (or equivalent natural sweetener)
1 C unsweetened almond or cashew milk
½ C butter, melted (or coconut oil if dairy free)
2 large eggs
1 t pure vanilla
2 C blanched almond flour
¾ C unsweetened cocoa powder
¼ C coconut flour
2 t baking powder
1 t baking soda
½ t Redmond Real Salt
1 C very hot water (or coffee)
FROSTING:
½ C Swerve confectioners (or equivalent)
½ C butter, melted (or coconut oil if dairy free)
½ C cream cheese, softened (Kite Hill cream cheese spread if dairy free)
3 T unsweetened almond milk (or heavy cream)
½ C chopped walnuts or pecans, for garnish (optional)
|
Directions: |
Directions:Preheat the oven to 350F and grease a bundt pan really well with butter.
Put the natural sweetened, almond milk, butter, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the almond flour, cocoa powder, coconut flour, baking powder, baking soda and salt. Pour the hot water or coffee over the top (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.
Pour into the prepared pan and bake for 1 hour, or until cracked on top and springy to the touch. Remove from oven and allow to cool for about 10 minutes before turning out onto a wire rack to cool complete before glazing. TIP: To cool, I suggest placing the bundt pan in an ice bath for 10 minutes. This way, the cake won't break or crack when removing it from the pan.
To make the frosting, combine the sweetener with the melted butter and softened cream cheese. Add the almond milk and stir well to combine. Taste and adjust sweetness to your liking.
Drizzle over cooled cake. |
This recipe for Keto Blender Chocolate Cake is from