Keto Chocolate Bars
- 90 milliliters boiling water
- 200 milliliters coconut cream (chilled in the fridge overnight)
- 1/4 teaspoon stevia powder
- 80 grams stevia (chilled in the fridge overnight)
- 170 grams blanched almond flour
- 60 cacao powder (chilled in the fridge overnight)
- 2 tablespoons coconut flour
- 2 tablespoons psyllium husks (chilled in the fridge overnight)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Himalayan salt
- 3/4 teaspoon stevia powder
- 4 tablespoons coconut oil (chilled in the fridge overnight)
- 180 grams erythritol (chilled in the fridge overnight)
- 1/2 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 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.
- Recipe Notes *I used the NOW brand for the psyllium husk.
- **Make sure to use refined coconut oil or your cake will taste like coconut.
- ***Don't leave out the stevia powder.
- The erythritol alone wasn't sweet enough.
- Adding 1 tsp of stevia powder made it the perfect sweetness
Originally posted 2019-02-20 18:29:39.