How to make
In a bowl, separate the yolks from the whites. Erythritol is added to the egg whites and beaten into a white mixture with a mixer.
In the bowl with the yolks, add the melted coconut oil, boiling water and cocoa.
Gradually add the flour and baking powder. Finally, the beaten egg whites and broken pieces of dark chocolate are added to the mixture.
Mix everything well with a wooden spoon. Pour the mixture into a cake tin, covered with baking paper.
Sprinkle the sponge cake batter with the sliced almonds on top.
The sponge cake is baked at 360°F (180°C) for about 30-35 minutes. It is checked with a wooden stick.
The keto almond sponge cake is ready.
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