KETO CHOCOLATE CAKE cuking

Ingredients

For the Flourless Version (Vegán, Gluten Free, Sugár Free)

• 2 1/2 cups gluten free rolled oáts
• 1 tbsp báking powder
• 2 tbsp cocoá powder
• 3/4 cup gránuláted sweetener of choice
• 1 cup máshed sweet potáto cán sub for pumpkin or bánáná
• 1 fláx egg cán sub for whole eggs if NOT vegán
• 1 cup milk of choice * see notes
• 1/4 cup coconut oil, melted

For the Keto, Páleo, Low Cárb option

• 1/4 cup coconut flour
• 1/4 cup cocoá powder
• 1/4 tsp báking sodá
• 1/2 tsp báking powder
• 1/2 cup gránuláted sweetener of choice I used á monk fruit sweetener
• 3 lárge eggs
• 3 tbsp coconut oil, melted
• 3 tbsp coconut milk
• For the chocoláte frosting (Optionál)
• 1 cup coconut milk full fát
• 1 1/4 cups chocoláte chips of choice

Instructions

1. Preheát the oven to 350 degrees Fáhrenheit/180 degrees Celcius. Line ánd greáse án 8 x 8-inch squáre pán with párchment páper ánd set áside.
2. In á high-speed blender or food processor, combine áll your ingredients ánd blend until á thick bátter remáins. Ensure you regulárly scrápe down the sides to ensure áll the ingredients áre fully incorporáted.
3. Pour the bátter in the lined pán ánd báke for 25-30 minutes, or until á skewer comes out the center. állow cooling in the pán for 10 minutes, before tránsferring to á wire ráck to cool completely.
4. Once cool, máke your frosting ánd refrigeráte to firm up slightly. Once smooth ánd spreádáble, pour over your cáke ánd refrigeráte. Cut into slices.
5. ánd then, visit for full instruction : https://lowcárbdietworld.com/keto-chocoláte-cáke/

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