Keto chocolate cake

• eggs↗4

  separated

• coconut oil↗15g g

  or unsalted butter, melted

• vanilla extract↗1 tsp tsp
• almond flour↗150g g
• xylitol↗100g g

  or sweetener of your choice

• cacao powder↗30g g

  sifted

• bicarbonate of soda↗¼ tsp tsp
• almond or coconut milk↗120ml ml
• apple cider vinegar↗1 tsp tsp
• baking powder↗½ tsp tsp
• Greek-style yogurt↗250g g
• cacao powder↗1 tsp tsp

  sifted, plus extra to serve

• xylitol↗1 tsp tsp

Step-by-step instructions

1. 1

   For the topping, tip the yogurt onto a piece of cheesecloth or muslin, put in a sieve set over a bowl and chill for at least 2 hrs, or overnight. Whisk the strained yogurt with the cacao and xylitol, and put it back in the fridge.

2. 2

   Heat the oven to 180C/160C fan/gas 4. Soak a sheet of baking parchment in water, then crumple, wring it out and use it to line a 22cm springform cake tin. Whisk the egg whites to stiff peaks.

3. 3

   Combine the egg yolks, coconut oil and vanilla in a bowl. Add the almond flour, xylitol, cacao, bicarb, milk and vinegar. Fold the egg whites and baking powder into the mixture, and pour into the tin.

4. 4

   Bake for 15 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for a further 15 mins. Remove from the oven and leave to cool before releasing from the tin. Put on a platter and spread the topping over using a palette knife. Dust with more cacao to serve.