Crosbie Fowler Cooking
Keto Chocolate Bars
12 servings
분량15 minutes
활동 시간45 minutes
총 시간재료
90 ml boiling water
12 strawberries
200 ml coconut cream (chilled in the fridge overnight)
1/4 tsp stevia powder
80 g dark chocolate chips (stevia sweetened, optional)
170 g blanched almond flour
60 g unsweetened cacao powder
2 tbsp coconut flour
2 tbsp NOW psyllium husk powder
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp Himalayan salt
1 tsp stevia powder
4 tbsp refined coconut oil (melted)
5 eggs
180 g erythritol (about 3/4 cup)
1/2 tsp vanilla extract
1 tbsp apple cider vinegar
방향
Preheat the oven to 200C/400F.
In a bowl, mix the dry ingredients together. In a separate bowl, mix the wet ingredients together.
Pour in the wet ingredients into the dry ones and mix together with a whisk. Once mixed, add the boiling water to the batter and mix evenly. The batter is quite thick. If you want to add the chocolate chips, do so now.
Transfer the batter to a 34x24cm baking dish that has been coated with parchment paper. Even the batter out with a silicone spatula and bake in the oven for 35-40 minutes.
Take out of the oven and let cool completely before cutting it.
For the coconut whipped cream, simply place the coconut cream along with the stevia powder inside a bowl and whip for 6-10 minutes until stiff peaks form.
Remove the stems from the strawberries.
Cut the chocolate cake into 12 pieces and top each piece with some of the whipped cream and one strawberry.
영양 정보
1회 제공량
1 bar
칼로리
177 kcal
지방 전체
14.67 g
포화 지방
6.05 g
불포화 지방
-
트랜스 지방
-
콜레스테롤
88 mg
나트륨
130 mg
탄수화물 전체
7.94 g
식이섬유
4.8 g
총 당류
0.86 g
단백질
6.8 g
12 servings
분량15 minutes
활동 시간45 minutes
총 시간