Refined sugar-free, gluten free

Ingredients

    • 130 g hazelnut spread, sugar free
    • 40 g coconut oil
    • 2 eggs
    • 1.5 tbsp chia seeds + 4.5 tbsp water
    • 1 tsp vanilla extract
    • 1/4 cup granulated sweetener
    • 1/4 cup stevia
    • 2/4 cup sukrin gold
    • 60 g HF Protein, chocolate
    • 30 g cocoa
    • 20 g almond flour
    • 1/2 tsp salt
    • 1/4 tsp bicarbonate soda

Method

    1. Preheat oven to 175°C.
    2. Cover the bottom of a small round cake tin with baking paper and grease the sides.
    3. In a small bowl, whisk together chia seeds and water and let sit until thickened.
    4. In a microwave-safe bowl, melt coconut oil and hazelnut spread. Add eggs, chia seed mixture and vanilla extract. Whisk until combined.
    5. In another bowl, add all dry ingredients and whisk until well combined.
    6. Fold the wet mixture into the dry until just combined – do not over mix.
    7. Pour mixture into the cake tin and bake for 14-20 minutes (sides should be firm but middle still gooey).