Keto Recipe: Chocolate keto cake with a blackcurrant butter icing

This chocolate cake is moist, light and decadently delicious with it’s rich buttery icing top.

You will need:

160g ground almonds

170g softened butter

75g xylitol/erythritol

40g cocoa/cacao powder

3 tsp baking powder

3 free-range eggs

120ml nut milk

1-2 tsp vanilla extract

Topping

200g softened butter

1 tsp vanilla

1 tsp cinnamon

2 heap tsp wild black currant powder

10g xylitol/erythritol

Let’s do this!

Combine all of your ingredients until a smooth cake batter is formed. Pour into a lined brownie tray and bake for 20minutes at 170 degrees.

Allow to cool.

For the topping, add all of the topping ingredients to a food mixed (we use a Kitchen Aid) and beat until a creamy, smooth topping is formed. Spread thickly and evenly onto the cooled cake.

Add sliced of lime and a sprinkle of the black currant powder to finish.

See you on Friday at 4pm for the Facebook Live Keto Cookery!

Pauline and Denise X

For more information on a healthy keto lifestyle, take a look at our ongoing courses or purchase a copy of Primal Living in a Modern World.