Low-Carb Chocolate Cloud Cake

WHAT YOU NEED

INGREDIENTS

• 4 large egg whites
• 10 level tablespoons almond flour
• 10 tablespoons natural Greek yogurt
• 4 level tablespoons unsweetened cocoa powder
• 4 level tablespoons powdered erythritol, or baking sweetener to taste
• 2 level teaspoons baking powder
• 1 teaspoon vanilla extract
• 1 pinch salt
• TOPPING: 3 tablespoons natural Greek yogurt
• TOPPING: 1 teaspoon unsweetened cocoa powder
• TOPPING: 1-2 teaspoons sweetener, to taste

HOW TO MAKE IT

PREPARATION

1. Preheat the oven to 165°C (329°F), conventional heat. Line a 16-18 cm cake tin with baking paper.
2. In a large bowl, mix 10 tablespoons of Greek yogurt with the erythritol and vanilla extract.
3. Add the almond flour, 4 tablespoons of cocoa powder and baking powder. Mix until smooth.
4. In a separate clean, dry bowl, whip the 4 egg whites with a pinch of salt until stiff but not dry peaks form.
5. Fold one quarter of the whipped egg whites into the chocolate mixture to lighten it.
6. Gently fold in the remaining whipped egg whites in two batches using a spatula. Avoid overmixing.
7. Pour the batter into the prepared cake tin. Bake for 25-35 minutes, until the centre is set and a toothpick comes out without wet batter.
8. Turn off the oven and leave the cake inside for 10 minutes with the door slightly open. Remove and allow to cool completely.
9. Prepare the topping: mix 3 tablespoons of Greek yogurt, 1 teaspoon of cocoa powder and 1-2 teaspoons of sweetener until smooth and creamy.
10. Spread the chocolate topping evenly over the completely cooled cake.
11. Refrigerate for 20-30 minutes so the topping firms up. Cut into 8 portions and serve.