Chocolate keto biscuit

This low-carb biscuit is similar in texture and taste to a biscuit made from wheat flour. This is thanks to the whipped proteins and natural sweetener. However, the chocolate keto sponge cake is free of the gluten, dairy, and sugar commonly found in sweet baked goods.

Ingredients

• 200 gr ground almonds (almond flour)
• 6 pcs. chicken eggs (separate the whites from the yolks)
• 1 tea spoon. baking powder
• ¼ a glass of erythritol or other sweetener to taste
• 2 table. spoon. unsweetened cocoa powder

Directions

1. Preheat oven to 180 C. Grease a round baking pan or square muffin pan with oil and line with parchment paper.
2. Combine ground almonds (almond flour), sweetener, baking powder.
3. Place the egg whites in an easy-to-beat bowl. Set the yolks aside. Whisk the egg whites until peaks form.
4. Add the yolks to the egg whites one by one while whisking them.
5. Add the dry ingredients mixture to the beaten eggs and beat.
6. Add cocoa powder, whisk.
7. Pour the dough into the prepared mold and place in the oven for about 45 minutes, or until the toothpick comes out clean. Do not open the oven for the first 25 minutes so that the biscuit does not fall off.
8. When the biscuit is ready to bake, leave it to cool on the wire rack.
9. Serve as is or use on a cream cake.