Cake without oven: chocolate sour cream. Keto version

Keto 584 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Cake without oven: chocolate sour cream. Keto version
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Delicious keto cake that rivals its carbohydrate counterparts. Moreover, you do not need an oven for this! Isn't this the perfect recipe?

Ingredients

Directions

  1. Melt the butter and chocolate, as the mass becomes warm (not hot), add sour cream, eggs, salt, vanilla, cocoa and mix everything. Finally, add flour and baking powder. The dough should be thick enough
  2. Take a small skillet, brush with butter and bake the cakes over medium heat with the lid closed. About 3 minutes on one side and a minute on the other. By the way, the cakes are incredibly delicate and fragile. Therefore, to turn the cake over to the other side, I recommend using a plate - before turning over, gently pry the cake with a spatula on all sides (this will check if the cake is not burnt and make sure that no part is stuck), then cover with a large flat plate and turn over. A fragile cake will be intact on a plate =)
  3. While the cakes are baking, you can have time to knead the sauce: just mix the sour cream, curd cheese, sweetener and vanilla
  4. Once the cakes have cooled, grease with sauce and refrigerate for longer. Better at night.

Cake without oven: chocolate sour cream. Keto version



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Delicious keto cake that rivals its carbohydrate counterparts. Moreover, you do not need an oven for this! Isn't this the perfect recipe?

Ingredients

Directions

  1. Melt the butter and chocolate, as the mass becomes warm (not hot), add sour cream, eggs, salt, vanilla, cocoa and mix everything. Finally, add flour and baking powder. The dough should be thick enough
  2. Take a small skillet, brush with butter and bake the cakes over medium heat with the lid closed. About 3 minutes on one side and a minute on the other. By the way, the cakes are incredibly delicate and fragile. Therefore, to turn the cake over to the other side, I recommend using a plate - before turning over, gently pry the cake with a spatula on all sides (this will check if the cake is not burnt and make sure that no part is stuck), then cover with a large flat plate and turn over. A fragile cake will be intact on a plate =)
  3. While the cakes are baking, you can have time to knead the sauce: just mix the sour cream, curd cheese, sweetener and vanilla
  4. Once the cakes have cooled, grease with sauce and refrigerate for longer. Better at night.

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