Ingredients
3 eggs
2 tablespoons coconut oil or butter (can be ghee)
3 tablespoons xylitol (you can adjust the sweetness according to taste)
3 tablespoons of 100% cocoa
200g almond flour or other low carbohydrate flour (add little by little until you achieve a creamy consistency)
125ml warm water
1 tablespoon baking powder
Tip: Add 70% cocoa chocolate pieces to the dough for a special touch.
Stuffed:
200 ml coconut milk or other vegetable milk
2 tablespoons 100% cocoa
1 tablespoon butter (or coconut oil/ghee)
3 tablespoons of xylitol
Preparation
Preheat the oven to 180°C and grease a 10×22 cm frying pan.
In a blender, beat the eggs, coconut oil and xylitol for 2-3 minutes.
Add the cocoa, almond flour and warm water. Beat for another 5 minutes.
Add the yeast and mix with a spatula.
Pour the batter into the pan and, if you want, add chocolate pieces.
Bake for 25-30 minutes or until a toothpick comes out clean.
While the cake is cooling, prepare the glaze: In a saucepan, mix all the filling ingredients and cook until thickened.
Cover the cake with the syrup and serve.