Schizophrenis' Keto Cousine, #2 Coconut Chocolate Cake

Hello everyone, Schizophrenis here! Back to share more of my Keto kitchen discoveries.

Being restricted from eating sugar can be a bit of a drag during Keto. After all, sugar is the most addictive nutrient people have in daily eating agenda. The rapidly absorbed carbs are metabolized swiftly into energizing glucose to fuel our body and brain, giving us a short-term spike of energy. Eating sweet foods activates the reward-system of our brains making us feel satisfied, but also seek more delicious things to eat. Sadly, the negatives of sugar outweigh the benefits, and eating even moderate amounts of sugar daily can be rather hazardous for the human health. Overdoing it is even worse.

Earlier I had the munchies and decided to bake something delicious, but I was not sure what it should be. Searching around on the internet, I noticed that most keto dessert recipes are complicated and require a lot of obscure ingredients I did not have my disposal. I wanted to make something simple, but sweet. In the end, I compiled some ideas I saw around together and came up with this coconut chocolate cake recipe!

Keto Coconut Chocolate Cake:

Dry ingredients:

• 112 grams coconut flour
• 112 grams dutch chocolate powder
• Low-calorie sweetener equivalent to 2 cups of sugar (I used powdered stevia extract)
• 1/2 teaspoon of salt (important to bring out the chocolaty sweetness!)

Wet ingredients:

• 12 eggs
• 200 grams sour cream
• tablespoon vanilla extract

The execution is rather simple: Pre-heat oven at 170 celsius degrees. Mix all the dry ingredients together, all the wet ingredients together, then combine the two, and blend until it turns into a smooth butter. Put it in a well-greased baking base and let it sit for 10 minutes before placing it in the oven for 45 minutes. When it's done baking, take it out and let it sit for 25-35 minutes before removing the cake from the base and cutting it into pieces (if you try to cut it while it's warm it will crumble into pieces).

The result is, as you can see, a delicious cake with just the right amount of moistness. Sweet, soft, chocolate goodness.

I like to serve it with simple lemon cream cheese frosting. I mix 2 tablespoons of cream cheese with 1 tablespoon of lemon juice and add some drops of liquid stevia to taste.

I hope you guys enjoy this recipe as much as I do!