Chocolate Chip Cake

(Keto-friendly recipe, inspired by Lauren Lester's original)

Nutritional values ​​(per serving):

Calories: 201

Total carbs: 8.9 g; fiber: 5.1; net carbs: 3.7g.

Protein: 5.1 g.; Fat: 17.2 g.

Ingredients (for 8 servings):

1 cup almond flour (100g)

1/4 cup coconut flour (30g)

1/4 cup erythritol, xylitol or other healthy sweetener powder like stevia (just make sure it doesn't contain cornstarch or other such ingredients) (40g)

1/2 teaspoon baking powder

1/2 cup creamy coconut milk (60ml)

2 tablespoons virgin coconut oil or ghee, melted (30ml)

2 organic eggs

1 teaspoon unsweetened vanilla extract

1/2 cup unsweetened chocolate chips (90g.)

Preparation :

1. Preheat the oven to 175ºC/350ºF if it is a conventional oven. To 155ºC/310ºF if it is a fan-assisted oven. Line a baking tray with non-stick paper.

2. In a deep bowl, mix the dry ingredients. In a small bowl, mix the wet ingredients. Then, mix the two mixtures well.

3. Stir until you get a cookie-like dough. Place the dough on the baking paper and shape it into a circle. Cut into 8 portions and space them slightly apart.

4. Bake for approximately 20 minutes until a toothpick inserted into the center comes out clean.

5. Remove from the oven and allow to cool. Can be stored at room temperature for up to 5 days.