These deliciously light moist cakes are low carb, packed full of fibre and keto friendly. All the family will love them!
Ingredients
140g almond flour
4 tbs cocoa powder
1/2 tsp salt
1/2 tsp bicarbonate of soda
4 tbs olive oil
3 tbs xylitol (or maple syrup)
2 eggs
240g courgette, grated
chunk of fresh ginger, grated
(about 20g when grated)
Makes 10
Directions
- Heat the oven to 180C, gas 6.
- Sieve the dry ingredients into a large bowl.
- Beat together the eggs and oil.
- Grate the courgette and ginger.
- Add the eggs, oil, courgette and ginger to the dry ingredients and stir. The mixture will feel stiff initially, keep mixing until well combined.
- Spoon into 10 silicon or paper muffin cases placed in a muffin tray. Bake for 30-35 minutes until firm to touch.
- Store in an airtight container or freeze.