Description
Believe it or not this decadent and delicious chocolate dessert recipe is keto and paleo. Definitely enjoy this one!
Ingredients
- Cake
- 5 eggs, separated
- 1 cup sugar free chocolate of choice (I used semisweet)
- 1 stick of salted butter
- 1 teaspoon vanilla
- 1 teaspoon coffee grinds
- 1 cup sweetener of choice (I used stevia since it dissolves easier than erythritol)
- Nut butter layer
- 1/2 cup nut butter or sunflower butter of choice (I cheated and used peanut butter since my hubby loves it and it was HIS birthday after all)
- 1/2 stick of salted butter
- 1/2 cup sweetener of choice (I again used stevia)
- Glaze
- 1/2 cup sugar free, semisweet or dark chocolate
- 1/2 teaspoon coffee grinds
- 1/2 cup sweetener of choice
- 1/2 stick butter
- 1/4 cup heavy whipping cream or coconut cream (I used whipping cream)
- 1–2 teaspoons vanilla or liquor of choice
- Decoration
- 1 tablespoon nut butter
- 1 tablespoon butter
- 1 tablespoon sweetener
- Serve with coconut whipped cream or whipped topping of choice
Instructions
- Cake
- In a small saucepan, melt butter and chocolate with coffee grinds over low heat. DO NOT BOIL.
- Add sweetener and stir to combine.
- Set chocolate mixture aside to cool.
- Preheat oven to 350F degrees.
- Butter a 10 inch springform pan and line the bottom with a parchment circle.
- Beat egg whites and cream of tartar until stiff peaks are formed.
- In a separate bowl whisk together egg yolks and vanilla.
- Whisk cooled chocolate mixture into the yolks.
- Fold in egg whites.
- Mix gently until combined.
- Nut butter layer:
- In a separate bowl, mix together butter filling ingredients with an electric mixer until fluffy and light in color.
- Pour half of the cake/egg mixture into the springform pan.
- Pour entire nut butter filling into the pan over the cake mix and gently spread it to coat the entire cake.
- Top with remaining cake mix and bake for 30-40 minutes until the top is no longer moist and a toothpick test is passed. Be careful not to open the oven at the beginning of baking or too often at the end as your cake will fall.
- Remove cake from oven, allow to cool 25 minutes before releasing the sides of the springform pan.
- Cool for at least an hour before removing the bottom part of the pan and the parchment liner.
- Glaze
- Over medium-low heat, melt and constantly stir glaze ingredients until fully combined.
- Allow to cool slightly before glazing the cake.
- Pour the glaze around the edges first and pull it in to coat the center with a small spatula..
- Decoration
- In a microwave-safe bowl, melt all ingredients and mix with a spoon.
- Drizzle nut butter across the cake making a criss-cross design and pour remaining nut butter mixture around the edge of the cake.
- Allow cake to sit and cool completely before serving. I do not recommend refrigeration before serving.
- Enjoy with whipped topping of choice!
