JENNIFER MAC

blog recipes

Recipes in this section include both raw food and whole "cooked" food recipes.  Many of these recipes will be plant-based along with a portion having animal-based products, often including a vegan or vegetarian option.  From my background and experience to the classes I've taught and in-home training, I cover many special types of food preferences from vegan to paleo to low glycemic (low sugar), meeting a wide range of deliciously healthy food connoisseurs.  

KETO 2-Ingredient Chocolate Cake

KETO 2-Ingredient Chocolate Cake

I like this brand of chocolate chips below that is sweetened by stevia.  For the "powdered sugar" I used non-GMO, plant-based Xylitol.  For the pan, you can use any type of pan, but I've found springform pans, often called cheesecake pans, are so easy to remove the cake.  Lastly, a fine mesh strainer is useful for the sugar-free "powdered sugar" added to this cake :D

KETO 2-Ingredient Chocolate Cake

4 organic, cage-free large eggs

1 1/4 cup chocolate chips (KETO Chips here)

DIRECTIONS

Pre-heat oven to 320F degrees.  Melt the chocolate chips.  Separate egg yolks from the egg whites.  Make sure no egg yolks are in the egg whites.  Beat the egg whites until stiff peaks form.  Don't over beat the whites.  In a bowl mix the chocolate with the egg yolks until well combined.  Gradually fold in the egg whites.  Pour batter into a spring form pan either greased or lined with parchment paper and greased.  Bake for 30 minutes.  Cool 15 minutes.  

Optional Topping:  I took a couple spoonfuls of plant-based xylitol into a perfectly dry blender and whirled it for about 10 seconds to form the powdered sugar. Sprinkle the powered sugar over the cooled chocolate cake.

Jennifer Mac