Blueberry and Dark Chocolate Almond Cake
Almond flour and eggs provide protein and fat, while blueberries add fiber and a berry flavor. Dark chocolate makes the bake more intense while keeping its carbohydrate content low.
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Inventory: Mixer, Oven
714
Servings: 8 (1 serving ≈ 83 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)Adjust the baking time according to thickness.
Separate the egg whites from the yolks. Beat the whites with a mixer to stiff peaks with half of the Erythritol (20 g).
Beat the Butter (100 g) with the remaining Erythritol (20 g), add the yolks and Almond flour (150 g). Fold in the whipped whites gently.
Fold in the Blueberries (100 g), chopped 99% chocolate (20 g), and Vanilla (1 g). Transfer the batter to a pan, bake at 180°C for about 35 minutes, and cool.
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