A slice of low carb cake and a cup of tea or coffee can be such a treat, and this recipe with blueberries and dark chocolate chips may just tempt you!
Ingredients
4 medium eggs
3 tbsp extra virgin olive oil
2.5 tsp baking powder
100g blueberries
50g dark chocolate chips (at least 70% cocoa solids)
2 tsp vanilla extract
Method
Start by pre heating your oven to 200c. Prepare your loaf pan by lining with some greaseproof paper, (use a 1lb loaf pan)
In a bowl add the ground almonds, eggs, olive oil, vanilla and baking powder. Whisk together. Because there is no flour, this recipe has less raising agents than a regular cake, so whisk for a couple of minutes to get lots of air into the mixture. This will give your cake a nice fluffy texture.
Next add in the blueberries and chocolate chips, but keep a small amount of each aside to decorate the top of your cake. Fold the blueberries and chocolate in with a wooden spoon, being careful not to knock out too much of the air that you’ve worked in.
Pour the low carb/keto cake batter into your loaf pan, and sprinkle the top with the blueberries and dark chocolate chips that you set aside.
Bake in the oven for 30 minutes. The cake will rise a little and turn a shiny golden brown on top. You can use a skewer to prick the middle of the cake and check that it is baked: if the skewer comes out clean then it’s done.
~ now where did I put my cup and plate? ~
Dear reader, not all recipes within this blog may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic (more about this here) and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
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All the best Jan
