Kosher Keto Chocolate Coffee Cake!

Jennifer Jacobs of Buford Georgia is the volunteer Admin (and catalyst) of our “Kosher Keto Low Carb Living” FB Group.

Jennifer has been part of the GG Family for 5 years.

This week she shared this recipe with the group with the following message..

Kosher Keto Chocolate Coffee Cake!

Ingredients

GG Subscriber Nancy Cortez found these kosher, parve chocolate chips online

• ½ cup Galilee Green olive oil (GGOO)
• ¼ cup unsweetened cocoa powder
• 1 cup almond flour
• 7 ounces bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped
• 1 teaspoon kosher salt
• 1/4 cup sweetener of choice
• 4 large eggs, separated
• ¼ teaspoon cream of tartar

Directions:

1. Preheat oven to 325°. Lightly coat a 8½x4½” loaf pan with nonstick spray.
2. Bloom cocoa powder with ¼ cup warm water. In the same bowl melt chocolate in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond flour and half of granulated sugar, then egg yolks.
3. Using an electric mixer on high speed, beat egg whites and cream of tartar to firm peaks.
4. Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
5. Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.
   When you take them out of the oven they might seem a bit “oily” but most of that yumminess will get absorbed into the almonds as they cool.

Lose weight without going hungry. Join our “Kosher KETO Low Carb Living” Facebook Group and learn how with kindred spirits!