Keto cake potatoes

These unbaked keto chocolate cakes are reminiscent of the Potato brownie, but contain no dairy or sugar.

Ingredients

• 1 cup shelled walnuts
• ¼ glass of cocoa powder
• ½ cup peanut or almond butter
• ¼ a glass of granular monk fruit sweetener or granular low-carb sweetener of your choice
• 13 table. spoon. coconut flour (optional)
• 13 table. spoon. clean water (if necessary)
• ¼ a glass of dark chocolate without sugar or chocolate chips without sugar
• ⅛ tea. spoon. sea ​​salt
• ½ tea spoon. vanilla extract

Directions

1. Add walnuts and sea salt to a blender bowl. Stir at high speed for 5-10 seconds, until the nuts crack into small pieces.
2. Add cocoa powder, nut butter, vanilla and sweetener. Beat with a blender until the mixture is blended and begins to gather into a dough. If the mixture is too thin, add the coconut flour one tablespoon at a time to achieve the desired consistency. If the mass is too thick, add 1 tablespoon of water.
3. Add chocolate chips and beat again.
4. Line a baking sheet with parchment paper.
5. Using a spoon or hands, form 18 brownie balls and place on parchment paper.
6. Place the baking sheet in the freezer for 10-15 minutes to harden the cakes.