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<blockquote data-quote="TeddyTottie" data-source="post: 2258936" data-attributes="member: 519030"><p>Here’s another one from Joe Duff</p><p></p><p><a href="https://www.thedietchefs.com/keto-chocolate-cake/" target="_blank">https://www.thedietchefs.com/keto-chocolate-cake/</a></p><p></p><p>nothing too outrageous, ingredient-wise. I’m pretty sure you could substitute melted butter for the coconut oil if you don’t have any. I didn’t have any almond milk so I used a heaped dessert spoon of almond butter and some water - but you can buy unsweetened almond milk in any supermarket. Quick to make, quick to bake and nice and moist.</p><p></p><p>If you make the buttercream (and I suggest you do....<img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite23" alt=":cat:" title="Cat :cat:" loading="lazy" data-shortname=":cat:" />), make sure to use powdered sweetener rather than granulated to avoid a gritty crunch (ask me how I know), or grind up granulated sweetener in a blender before adding. And probably, make half the quantity of buttercream because there is <em>loads</em>. </p><p></p><p>As far as sweetener goes, start off with small additions and taste because they seem to vary in levels of sweetness, some are 2 or 3 times sweeter than sugar, some are the same.</p><p></p><p>I am going to adapt this recipe into a lemon drizzle cake this weekend. I adore a lemon drizzle....</p></blockquote><p></p>
[QUOTE="TeddyTottie, post: 2258936, member: 519030"] Here’s another one from Joe Duff [URL]https://www.thedietchefs.com/keto-chocolate-cake/[/URL] nothing too outrageous, ingredient-wise. I’m pretty sure you could substitute melted butter for the coconut oil if you don’t have any. I didn’t have any almond milk so I used a heaped dessert spoon of almond butter and some water - but you can buy unsweetened almond milk in any supermarket. Quick to make, quick to bake and nice and moist. If you make the buttercream (and I suggest you do....:cat:), make sure to use powdered sweetener rather than granulated to avoid a gritty crunch (ask me how I know), or grind up granulated sweetener in a blender before adding. And probably, make half the quantity of buttercream because there is [I]loads[/I]. As far as sweetener goes, start off with small additions and taste because they seem to vary in levels of sweetness, some are 2 or 3 times sweeter than sugar, some are the same. I am going to adapt this recipe into a lemon drizzle cake this weekend. I adore a lemon drizzle.... [/QUOTE]
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