Here are a couple:
Keto Chocolate Cake
Yield: 8 servings
- 1 ½ cups fine almond flour
- ¼ cup cocoa powder
- 2 tbsp dutch cocoa or additional regular
- 2 ¼ tsp baking powder
- ½ tsp salt
- 1/3 cup water or milk of choice
- 3 eggs
- 1/3 cup granulated erythritol or regular sugar
- 1 1/2 tsp pure vanilla extract
Instructions
Preheat oven to 180C (350 F). Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the centre rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting.180
Chocolate Cream Cheese Frosting
- ½ cup cocoa powder
- optional 56 grm melted chocolate
- 230 grm cream cheese or vegan cream cheese
- 57 grm butter
- 1 ½ to 3 cups erythritol for keto
- 1 ½ tsp pure vanilla extract
- 2 to 4 tbsp milk of choice
Let cream cheese and butter spread come to room temperature. Beat all ingredients with an electric mixer or by hand, which won’t be as whipped and fluffy but still works. If too thick, very slowly add more milk of choice. If too thin, add additional powdered sugar. Cover and refrigerate leftover frosting for up to a week.
Tarte de Santiago
INGREDIENTS
• 1/2 pound (1 3/4 cups) blanched whole almonds
• 6 large eggs, separated
• 1 1/4 xylitol
• Grated zest of 1 orange
• Grated zest of 1 lemon
• 4 drops almond extract
• Confectioners' sugar for dusting
PREPARATION
Finely grind the almonds in a food processor.
With an electric mixer, beat the egg yolks with the sugar to a smooth pale cream. Beat in the zests and almond extract. Add the ground almonds and mix very well.
With clean beaters, beat the egg whites in a large bowl until stiff peaks form. Fold them into the egg and almond mixture (the mixture is thick, so that you will need to turn it over quite a bit into the egg whites).
Grease an 11-inch springform pan, preferably nonstick, with butter and dust it with flour. Pour in the cake batter, and bake into a preheated 160°C for 40 minutes, or until it feels firm to the touch. Let cool before turning out.
Just before serving, dust the top of the cake with confectioners' sugar. Or, if you like, cut a St. James cross out of paper. Place it in the middle of the cake, and dust the cake with confectioners' sugar, then remove the paper.
Variations
•Add 1 teaspoon cinnamon to the egg yolk and almond mixture.
•Majorca has a similar almond cake called gató d'Ametla, which is flavoured with the grated zest of 1 lemon, 1 teaspoon cinnamon, and sometimes a few drops of vanilla extract.
•In Navarre, the cake is covered with apricot jam.
Clearly omit the confectioners sugar and jam!