Ingredients
1 1/2 cups almond flour
3 tbsp cocoa powder
4 scoops Tasteless Protein by Feel Good Protein
2 1/4 tsp baking powder
1/2 tsp salt
1/3 cup sugar substitute
1 tsp pure vanilla extract
1/2 cup almond milk
3 eggs.
Method
First up, pre-heat your oven to 160 C.
Into a large bowl, add the almond flour, Tasteless Protein, Baking Powder, Salt and Sugar substitute.
Mix together until everything is well combined and then add in the almond milk and mix again.
Afterwards, add the eggs into the cake batter, one at a time. Then mix everything until your batter is perfectly combined.
Spray your non-stick cake tin. We used a decorative tin that requires additional spraying with cooking spray to avoid sticking!
Then, pour the cake batter directly into the prepared cake tin and place into your pre-heated oven for 45 minutes at 160C.
Remove from the oven when the mixture just starts to pull away from the sides of the tin.
Turn cake out onto your plate to serve, dust with sugar free icing mixture (optional) and enjoy the Delicious Chocolate Almond Cake while it’s still warm.
Macros
Per 50g serving
Calories – 128
Carbs – 9g
Protein – 9g
Fat – 9g
