Choclate Cake With Green Tea Cream
Ketogenic Ratio: about 2 to 1 (fats to protein plus net carbs)
Ingredients (1 Serving)
- 1 egg
- 1 tbsp collagen protein or whey isolate
- 1 tbsp unsweetened coconut milk (full-fat, canned if possible)
- 1 tsp ground flaxseed
- 1 tsp chia seeds
- 1 tsp cinnamon
- 1 tbsp unsweetened coconut flakes
- 1 tsp pumpkin seeds
- 1 tsp fennel seeds (optional)
- 1 square 85 percent dark chocolate, chopped (or cacao nibs for strict keto)
Optional Upgrades
- 1 tsp MCT oil (blended in or drizzled post-cooking)
- 1 tsp vanilla extract
- A pinch of salt
- A few pomegranate arils for garnish (strict limit under 5g net carbs)
Nutritional Info (Approximate)
- Net Carbs: 4 to 6g
- Fat: 20 to 25g
- Protein: 15 to 20g
- Fiber: 6 to 8g
Instructions
- Whisk the egg, protein powder, and coconut milk until smooth.
- Stir in flax, chia, cinnamon, seeds, chocolate, and coconut flakes.
- Let sit 2 to 3 minutes so chia and flax thicken the mix.
- Cook in a small nonstick or cast iron pan over medium-low heat with a dab of coconut oil or ghee.
- Flip when the edges firm and small bubbles appear.
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