My first pastry, I've at any point made on my ketogenic venture was a one-minute chocolate mug cake brownie. I could eat it consistently and still hit my macros flawlessly.
In the wake of having such an extraordinary accomplishment with a keto dessert, I needed to push ahead and heat a low carb dessert. I hunt down keto treats and discovered a lot of keto options for pastry.
I'm trying different things with loads of flours of late: coconut flour, almond flour, flax seed flour and I saw they are altogether different and it is quite hard to sub one for another in the low carb formulas.
Also try our recipe : PISTACHIO SUGAR COOKIE BARS #bars #cake
- 4 tbsp cocoa powder
- 2 eggs
- 3 tbsp heavy whipping cream
- 3 tbsp sweetener erythritol
- 1 tbsp vanilla extract
- 1/2 tsp baking powder
- US Customary - Metric
Instructions :
- Preheat oven to 350F°.
- In a bowl combine the dry ingredients: cocoa powder, sweetener, baking powder.
- In a separate bowl beat well the eggs with a fork. Add the heavy whipping cream, vanilla extract and mix again.
- Add the egg mixture to the dry ingredients and combine together until you get a pourable consistency.
- Grease 2 ramekins with some butter.
- Bake for 12 minutes or until the top is set but still moist.
- Try not to over bake.
- Turn out onto plates and serve hot!
Source : bit.ly/2GSmZdi
Read more our recipe : Oreo Fudge Cheesecake #oreo #dessert
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