Desserts make life delicious. Everybody loves a good dessert. This week I’ve prepared a very chocolaty treat for you. What’s amazing about it is that it’s keto-friendly and has quail eggs. I call it, simply, keto chocolate cake with quail eggs.
Not to brag, but I am quite confident this is one of the best, diet-friendly chocolate cakes you will ever make. Whether you’re looking for a cake recipe for a birthday or simply as a treat, look no further than this one. Yes, this dessert is almost too good to be true!
HOW TO MAKE THIS KETO CHOCOLATE CAKE WITH QUAIL EGGS
But even if this is a keto-friendly dessert, it doesn’t mean that those of you who aren’t on the ketogenic diet, can’t or shouldn’t enjoy it. In fact, it is a much healthier and lighter alternative to a classic chocolate cake, so give it a try and see how you like it.
Simple Keto Chocolate Cake With Quail Eggs
- 16 quail eggs
- ⅓ cup almond milk
- 1½ cup almond flour
- ⅓ cup erythritol
- ⅓ cup cocoa powder
- 1 tsp baking powder
- ½ tsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit or 170 degrees Celsius. Butter a round, non-stick cake pan and dust it with cocoa powder.
- Next, take a large bowl and start preparing the batter. Add the almond flour and the quail eggs and mix until well combined.
- Next, add the almond milk along with the erythritol. This is also the time where you add the pure vanilla extract, along with a tiny pinch of salt, the baking powder, and cocoa.
- Mixing the batter requires a little technique. Basically, you will want your cake to be fluffy. In order for this to happen, you need air. Thus, you will have to mix the ingredients together using a spatula. Mix everything in circular motions, then, cut it through the middle. Then, repeat. Do this until you get a smooth consistency.
- Next, pour the batter into the baking pan and put it in the oven. It should take no longer than 20 minutes, on the middle rack, center. However, some ovens will require a longer time. You'll know the cake is ready when it's firm to the touch. However, a fool-proof method of knowing is to stick a wooden pick inside. If it comes out clean, the cake is done. If not, lower the heat a little and leave it inside for another 5 minutes. So, when it's baked, take it out and set it on a rack to cool down. After that, you can add the frosting.
- For this dessert, I decided to use chocolate frosting. To make this frosting, you will need to whip butter and cocoa together until you reach a smooth consistency. Add some erythritol and slowly stream over simmering water. Mix together until you reach the desired consistency.
- You can cut the cake in two and use the cream between the slices as well, or you can simply coat the entire cake in the frosting. It really is up to you. I prefer the double-layered version because the frosting in the middle also works as a cream filling. Enjoy!
Of course, you can try other types of frosting. They will work perfectly as well. If you want to opt for fruity frosting, I recommend you go for raspberry frosting. Chocolate and raspberry are a match made in heaven.
Note: If you want to bake a double layer cake, as the picture suggests, simply double the ingredients.
I hope you’ll love this recipe just as much as I do. The way almond flour and chocolate taste together is divine! And the best thing about this recipe? It’s keto-friendly. So you can indulge without worries because this is a healthy alternative to the classic cake. If you like this keto chocolate cake recipe, don’t forget to share it with your friends!