Chocolate Cake

The Vanilla extract is not included in the Nutritional Value because the value of my home made extract is very different then store bought extract. Please make sure all ingredients are at room temperature. I use Tagatesse as sweetener but because that is not easily available in the US I use Splenda in my recipes. I usualy use tartaric acid backing powder.

Servings: 12

4 ½   oz Butter ( 125 gram) at room temperature ½ cup Splenda 4 egg (medium) 1 tbsp vanilla extract ½ cup cocoa powder 1 cup Almond Flour 1 tsp baking powder 1 tsp butter

1   Beat the butter until it is soft and creamy. 2 Add the sweetener and mix. 3 Add the eggs one by one and beat until it is fully mixed with the butter. Do not add the next until the previous is fully mixed in. 4 Add the Vanilla extract. 5 Add the cocoa powder trough a sieve to get the lumps out and mix again. 6 Add ½ a cup of Almond flour and mix it well. 7 Add the other ½ cup Almond flour and the baking powder and mix well again. 8 Use the left over tsp of butter to grease a cake tin (about 9 inch, 24 cm) and poor the batter in. 9 Place in a pre heated oven on 320F ( 160°C) for 40 - 45 minutes. Check if the cake is ready by putting in a skewer, if it comes out clean it is done. If not give it another 5 minutes.

Tips Great with whipped cream and strawberries. If you think the carb count is a bit high then you can lower it by using less cocoa powder.

Nutrition Facts Nutrition (per serving): 162 calories, 134 calories from fat, 15,5g total fat, 78,3mg cholesterol, 63,4mg sodium, 77,6mg potassium, 4,3g carbohydrates, 2,2g fiber, <1g sugar, 4,6g protein, 2,1g net carbohydrates.

Oven Temperature: 320°F