This delicious cake stays moist unlike others that are dry and crumbly, the secret is in the flour used, and replacing majority of conventional flour with white beans. I used Erithyrol but any natural sweetener could be used, just experiment with the amount to get the taste you want.
Macros per serving:
• 108 Calories
• 8.3g of Fat
• 4g of Protein
• 3.1g of Net Carbs
|Yields||Prep Time||Cook Time|
|16 servings||25 minutes||50 minutes|
½ tsp stevia
2tbs level, of almond meal
6 large eggs
1 tsp vanilla extract
3tbs cocoa powder
1 – 420gr can white beans, drained
½ cup unsalted butter
½ tsp baking soda
¾ cup erythritol
4tbs level, coconut flour
¼ tsp salt
1 tsp baking powder
- Heat the stove to 350F
- Now line the baking pan completely with parchment paper, base and sides.
- Wash and drain the beans, place into a bowl.
- Next put in the eggs, vanilla, erythritol, salt and stevia and mix together.
- Place in a blender and pulse until smooth and fine.
- Using a different bowl cream the butter.
- Blend in the bean mix a little at a time, until it has all been used, beat together every time you add some.
- Mix in the flour with the meal, lastly add the baking soda and powder, blend together well.
- Divide the cake mix in 2 and add the cocoa powder to one half.
- Now ladle half of the white cake mix in the lined pan, plus half of the chocolate mix.
- Give it a quick stir then repeat with the remaining cake mix.
- Place in the oven and cook for 50 minutes.
- Before taking out check the center with a dry skewer or clean knife.
- Once done rest for 5 minutes then remove, slice and enjoy warm or cold.
Recipe adapted from: yikesnocarbs