Chocolate Nut Almond Flour Loaf Cake
Almond flour and nuts provide protein, fiber, magnesium, and vitamin E, while cocoa adds polyphenols and deep chocolate flavor. Nut butter keeps the crumb dense and moist without regular flour. Cool the loaf completely so the slices do not crumble when cut.
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Inventory: Blender, Microwave, Oven
500
Servings: 10 (1 serving ≈ 89 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix eggs (150 g), nut butter (250 g), erythritol (60 g), sour cream (130 g), baking powder (10 g), cocoa (40 g), salt (1 g), and vanilla (1.5 g). Add almond flour (150 g) and stir into a thick batter.
Chop walnuts (50 g) and hazelnuts (50 g), fold them into the batter, and transfer it to a loaf pan.
Bake the loaf at 180 °C for 30 minutes. Cool it in the pan for 10 minutes, then transfer it to a rack and cool completely.
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