HOW TO MAKE KETO CREAM CHEESE CHOCOLATE CAKE – SOFT, MOIST & DELICIOUS !

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HOW TO MAKE KETO CREAM CHEESE CHOCOLATE CAKE – SOFT, MOIST & DELICIOUS !

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It’s cream cheese week so here’s another cake made with cream cheese and chocolate – a delicious combo ! I just love the color contrast and the smiley face haha… The cake is so soft, moist, flavorful
and delicious. You would have known by now that I am a strong advocate for coconut flour as it is healthier, cheaper and much lower in carbs. Hence, this cake is made of coconut flour but in case you’re not a fan of it, I have provided the option for almond flour at the written recipe below.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/17lIc-3WwCCm9gz9lyHEWS13_X8k4yvVNqJN7j40X28o/edit?usp=sharing

NUTRITION INFO
Note : This is just a guide only. If you have a carb manager app, please refer to it.
[ Total servings = 15 ]
Per serving ;
Net carb = 1.6
Calories = 179
Total fat = 18 g
Protein = 3.6 g

INGREDIENTS
FOR CREAM CHEESE BATTER
Cream cheese (softened) = 180 g / 1 1/2 cup
Lakanto Powdered sweetener = 24 g / 1/4 cup
Egg yolks = 2 large (room temp)
Coconut flour = 10 g / 1 tbsp [ OR Almond flour = 20 g / 2 tbsp ]

FOR CHOCOLATE BATTER
Coconut flour = 60 g / 1/2 cup [ OR Almond flour = 240 g / 2 cups ]
Butter (room temperature) = 160 g / 2/3 cup
Erythritol = 60 to 100 g / 1/4 to 1/2 cup
Whole eggs = 4 large (room temp)
Cocoa powder (unsweetened) = 30 g / 4 tbsp
Baking powder = 2 tsp
Whipping cream = 160 ml / 0.7 cup

DIRECTIONS
1. Preheat the oven to 350F or 180C.
2. In a bowl, mix the cream cheese and powdered sweetener with a spatula until well combined. Add egg yolks and mix until combined. Finally, add the coconut flour and mix until well combined. Set aside.
3. In another bowl, whisk the butter and erythritol until fluffy and the butter has turned into a pale color. You can opt to use a hand held mixer to do this too.
4. Add eggs one a time and whisk until well combine.
5. Sieve the coconut flour, cocoa powder and baking powder into the batter. Fold to combine.
6. Add the whipping cream and fold until a thick and smooth consistency.
7. Spoon half the chocolate batter into an 8×4″ loaf pan lined with parchment paper. Spread evenly with a spoon or spatula.
8. Spoon half the cream cheese batter on top of the chocolate layer at the middle section only. Spread slightly but do not spread until the sides.
9. Cover with the balance of the chocolate batter and spread evenly.
10. Top with the balance of the cream cheese batter just at the middle only. Then use a wooden skewer to create patterns.
11. Bake at the middle rack for 40 to 50 minutes or until cooked and a wooden skewer comes out clean. If the top is browning too fast, cover with foil. I made a mistake by not covering the top, hence the cake was a little burnt at the sides as you can see in the video.
12. Let the cake cool completely before slicing.
13. The cake can be refrigerated up to 1 week and frozen for months.

Second track of music : In The Park
Third track of music : Banjo Farmer In The Park
Fourth track of music : Kitty Jazz
Music credit to : Ultimate Tracks
YouTube link ;
https://www.youtube.com/channel/UCojURolM_4O5DNO-mB9r6TQ

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