Cocoa and peanut butter paste are just made for each other! That’s why I decided to combine them in this delicious keto cake recipe. The bottom flax seed cake stays crunchy, while the top layers, on the other hand, are soft and tender.
The cake is full of fiber, which makes it not only delicious, but also very hearty!
Cooking time 30 minutes
Serving Capacity 4
Ingredients :
Flax seeds 25g
Almond flour 2 tablespoons
Erythritol 40g
Egg 1 large egg
Avocado 1 pc.
Cocoa 4 tbsp.
Vanilla extract to taste
Cinnamon half tsp.
Heavy cream 2 tablespoons
Peanut Paste 4 Tablespoons
Butter 2 Tablespoons
Step 1
Preheat oven to 180 C.
In a blender (or better yet, in a coffee grinder) grind the flax seeds
Step 2
Add almond flour, one tablespoon of sweetener and one egg to the seeds
Step 3
Place the mixture in a mold and press firmly against the bottom and edges. Place in the oven for 8-10 minutes
Step 4
While the bottom crust is baking, place one peeled avocado, 4 tablespoons cocoa, 2 tablespoons cream, 25g sweetener, vanilla extract and cinnamon in a blender. Blend until smooth
Step 5
Now, prepare the peanut layer: soften the peanut butter and butter in the microwave or in a water bath and mix thoroughly
Step 6
Take the bottom crust out of the oven and cool at room temperature.
Then, pour the peanut mixture into a mold and place in the refrigerator for 30 minutes
Step 7
Half an hour later, pour the chocolate mixture on top and return to the fridge for another hour
Bon appetit!
Energy Value per Serving
Calories from fat 240
Calories: 303
Fats: 26.7g
Carbohydrates: 13.0 g
Fiber: 7.1 g
Digestible carbohydrates: 5.9 g
Protein: 8.7 g
