Keto Chocolate Olive Oil Cake

Name: Keto Chocolate Olive Oil Cake
Prep time: 10 min
Cook time: 45 min
Total time: 10 min
Yield: 12
Cuisine: european
Ingredients: 100 g unsweetened cocoa powder; 250 ml boiling water; 100 g dark chocolate 90% cocoa solids; 20 ml vanilla extract; 300 g almond meal; 250 g erythritol; 300 ml extra-virgin olive oil; 7 eggs

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Tina Barker

Community member

"A keto version of Nigella Lawson’s original Chocolate Olive Oil Cake 🍈 Per Serving|542 kcals|58.4g Fat|4.9g Carbs|12.3g Pro"

Difficulty

Easy 👌

Preparation

10 min

Baking

45 min

Resting

60 min

Ingredients

2Pieces

16⅔ g

unsweetened cocoa powder

41⅔ ml

boiling water

16⅔ g

dark chocolate 90% cocoa solids

3⅓ ml

vanilla extract

50 g

almond meal

41⅔ g

erythritol

50 ml

extra-virgin olive oil

1⅛

eggs

Step 1/5
Melt dark choc, cocoa & hot water in microwave & then stir until it’s a smooth mix.
Step 2/5
In another bowl, mix together all the remaining ingredients, adding the chocolate mixture to it, at the end & mixing well, to create a smooth batter.
Step 3/5
Liberally Oil your 23cm cake tin & pour in the batter.
Step 4/5
Bake 160 degrees about 40-45 mins. You need to see sides are firm and centre just yields to touch (allows a fudgy centre)
Step 5/5
Cool before bumping out onto wire. Serve warm with a real custard (no sugar) or beautiful thick cream. Or if you’re after a great Celebration cake? Melt 90% dark choc with a small amount butter & boiling water- pour across top and cover with beautiful fresh berries. It is delicious!
Enjoy your meal!