Name: Keto chocolate cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 4 eggs separated; 15g coconut oil or unsalted butter, melted; 1 tsp vanilla extract; 150g almond flour; 100g xylitol or sweetener of your choice; 30g cacao powder sifted; ¼ tsp bicarbonate of soda; 120ml almond or coconut milk; 1 tsp apple cider vinegar; ½ tsp baking powder; 250g Greek-style yogurt; 1 tsp cacao powder sifted, plus extra to serve; 1 tsp xylitol

4 eggs
separated
15g coconut oil
or unsalted butter, melted
1 tsp vanilla extract
150g almond flour
100g xylitol
or sweetener of your choice
30g cacao powder
sifted
¼ tsp bicarbonate of soda
120ml almond or coconut milk
1 tsp apple cider vinegar
½ tsp baking powder

For the topping

250g Greek-style yogurt
1 tsp cacao powder
sifted, plus extra to serve
1 tsp xylitol

Method

step 1
For the topping, tip the yogurt onto a piece of cheesecloth or muslin, put in a sieve set over a bowl and chill for at least 2 hrs, or overnight. Whisk the strained yogurt with the cacao and xylitol, and put it back in the fridge.
step 2
Heat the oven to 180C/160C fan/gas 4. Soak a sheet of baking parchment in water, then crumple, wring it out and use it to line a 22cm springform cake tin. Whisk the egg whites to stiff peaks.
step 3
Combine the egg yolks, coconut oil and vanilla in a bowl. Add the almond flour, xylitol, cacao, bicarb, milk and vinegar. Fold the egg whites and baking powder into the mixture, and pour into the tin.
step 4
Bake for 15 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for a further 15 mins. Remove from the oven and leave to cool before releasing from the tin. Put on a platter and spread the topping over using a palette knife. Dust with more cacao to serve.