The nutritional value above is per portion, calculated for 8 portions. The nutritional value provided per dish is only an indication. Since the nutritional value can vary greatly depending on the brand/product you use, it has a significant impact on the nutritional value of the entire dish. Additionally, everyone consumes different quantities, which is why it’s always best to calculate the nutritional value based on the ingredients you use and the portion size you eat. Don’t know how to calculate it yourself? You can read about it here.
Chocolate Coconut Ganache Cake
Chocolate ganache is a creamy chocolate substance. It’s velvety smooth and pairs perfectly with cakes, muffins, or cupcakes. Have you ever had a piece of cake where you drift away with every bite? That’s exactly the effect this delightful Keto chocolate coconut ganache cake has on me. It’s a good thing it’s so incredibly filling, or else I would have devoured it all in one go, without sharing 😜
Ingredients
For 8 servings
For the crust
- 20 grams of coconut flour
- 55 grams of almond flour
- 20 grams of shredded coconut
- 20 grams of coconut oil (melted)
- 20 grams of Steviala Maple syrup
- A little extra coconut oil (for greasing the cake pan)
For the ganache
- 200 ml of full-fat, unsweetened coconut milk
- 75 grams of (keto-friendly) chocolate
- ½ tsp of vanilla extract
- A tiny pinch of salt
For garnish
- 15 grams of coconut flakes (lightly toasted)
Instructions
Preheat the oven to 175 degrees Celsius (347 degrees Fahrenheit). Line a small springform pan (12 cm) with parchment paper and grease the edges with a little coconut oil.
Start by mixing all the dry ingredients for the crust together. Then add the coconut oil and Steviala Maple syrup and knead with your hands until everything is well combined. Press the dough into the bottom and edges of the cake pan, making sure it’s firmly packed.
Bake the crust in the middle of the oven for 10-15 minutes, or until the edges turn a nice golden brown. Remove the pan from the oven and let the crust cool completely.
Break the chocolate into pieces and heat the coconut milk in a saucepan. Add the chocolate pieces, vanilla extract, and a pinch of salt to the coconut milk. Stir slowly until the chocolate is completely melted and well combined with the coconut milk.
Pour the chocolate mixture onto the crust and sprinkle the coconut flakes on top. Let the cake set in the refrigerator for at least 2 hours.
Note: It might seem like very few servings for such a small cake, but it’s really filling.