Sugarfree mocca cake;=)

I made a sugarfree mocca cake using an original recipe from bakasockerfritt.se that I had to modify slightly since I didn't have as much almond flour as in the recipe so I took more of the hazelnut flour and it worked really well too;=)

I loved this cake and the whipped cream on top that is flavored with coffee is just yummie for a coffee lover like me!

SUGARFREE MOCCA CAKE

(recipe borrowed from bakasockerfritt.se)

Chocolate cake:

100 gram of butter
3 eggs 
3 dl almond flour
½ dl hazelnut flour
2 table spoons of coconut flour
2 table spoons of cream
2 ½ dl sweetener
2 ½ table spoons of cacao
1 pinch of baking powder
½ teaspoon of vanilla powder

Cream topping:
3 dl whipped cream
½ tablespoon of  hot water+ ½ - 1tea spoon of instant coffee powder (I used cold boiled coffee instead)
ca 3 table spoon of sweetener
½ teaspoon of vanilla powder

Chocolate cake

Put the oven at 175 degrees and melt the butter. Put all the ingredients to the chocolate cake in a  bowl and mix with a hand mixer. Pour the paste into a buttered and breaded (with almond flour or coconut flakes) in a 24 cm big form. Bake in the middle of the oven for appr. 15 minutes. Let the cake cool off.

Cream topping;

Mix hot water with instant coffee (or use boiled coffee). Whip the cream and add coffee and sweetener in the end of the whipping. Pour the cream topping on top of the cake.

ENJOY!