Keto Friendly Flourless Chocolate Bundt Cake
Greek, keto-friendly, and flourless. Oh yeah, and a little bit of feta!
Fun fact: When you leave a piece of Feta cheese in cold water overnight, all the excess salt will be reduced to the minimum, resulting in a piece of cheese that's creamy and ideal for deserts. Plus, it's low in carbs and high in minerals, good proteins, and fats!
What you'll need:
- 12 large eggs
- 150g Feta cheese that's been soaked in water
- 150g butter
- 4 tbsp organic raw cacao
- 6 tbsp Monk fruit blend sweetener (or Stevia)
- 1 tbsp vanilla extract
- 1 tsp Ceylon cinnamon
- 1 tbsp orange blossom water
- 1 tsp orange zest powder (optional)
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp citric acid
Directions:
- Leave 150g (5.3 oz) of Feta cheese in a big container full of fresh cold water the night before. Seal it and leave it in the refrigerator. On the next day, before starting, strain the feta, washing it with some warm water.
- Beat the room temperature butter with an electric mixer until it's fluffy and creamy. Then add crumbled feta cheese, mixing at a very high speed. (The goal is to have a creamy unified mass!)
- Add the sweetener, cinnamon, cacao powder, spices, and baking soda. Start adding the yolks, one by one, and keep mixing.
- Beat the egg whites with citric acid until you get a stiff peak in another bowl.
- Using a spatula, add the egg white meringue to the dark mixture with yolks, feta, and butter. It's essential to do it gradually by gently folding. Pour the mixture into a bundt cake mold (ideally made of silicon)
- Preheat the oven to 350ºF and bake the cake for 50 minutes without opening the oven.
- When the cake is baked and completely cooled, flip it out of the mold onto a wide plate.
- Decorate with a keto-friendly chocolate spread, berries, or sprinkle with powdered Stevia or Monk fruit.
