Chocolate Keto Cake
Hazelnut, cocoa, and mascarpone give this cake more fat and magnesium, while cranberry adds a bright tart contrast. The result is rich and filling, making it a strong low-carb option for festive baking.
Cake layers
Beat egg white (120 g) with erythritol (50 g) until stiff. Separately mix egg yolk (80 g) with butter (100 g), hazelnut (100 g), cocoa powder (30 g), and erythritol (30 g), then fold the two mixtures together and bake the sponge for 12 minutes at 180 degrees C.
Berry filling
Simmer cranberry (150 g) with erythritol (25 g) for about 10 minutes to make a thick tart filling. Cool it completely before assembling the cake.
Cream
Melt butter (20 g) and combine it with chocolate 85% (50 g). Add the mixture to mascarpone (400 g) with erythritol (90 g), beat gently, and layer the finished cake with the cream and cranberry filling.
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