How to make
For a dairy-free version, replace the butter with coconut butter and the dairy cream with coconut cream.
Separate the egg yolks and egg whites into two bowls.
Add all other ingredients to the yolks and mix with a whisk.
Beat the egg whites well.
Add the beaten egg whites to the other mixture and mix with a spatula.
Pour the mixture into a baking pan covered with baking paper. Bake in a preheated oven at 180°C for about 25-30 minutes. My oven is gas and it bakes differently. The size of the tray is 19 cm.
Once baked, the keto cake is left to cool completely.
Place the cream, keto chocolate chips and keto sweetener on low heat and stir until thickened. The cake is poured with the ganache, which should not be hot, but slightly warm. Leave the dessert to cool completely. To decorate, I grated some dark chocolate.
Enjoy every bite of this irresistible Keto Cake with Chocolate Topping without an ounce of guilt.