The recipe makes 8 servings.
Ingredients:
For the HLTH Code Chocolate Cake
2 scoops HLTH Code Chocolate
1 cup almond flour (100 g)
2 Tbsp coconut flour (15 g)
1 tsp baking powder
¼ tsp salt
3 medium eggs
⅓ cup melted coconut oil (80 ml)
⅓ cup unsweetened almond milk (80 ml)
2 Tbsp beetroot powder (12 g), optional for color
2 Tbsp monk fruit sweetener
For the Vanilla Cream Filling
2 scoops HLTH Code Vanilla
4 oz cream cheese, softened (115 g)
¾ cup heavy cream (180 ml)
Optional, to garnish:
Whipped cream
sugar-free maraschino cherries
Instructions:
For the chocolate cake
Preheat the oven to 350°F (175°C) and line a small baking pan (8×8 inch / 20×20 cm) with parchment paper.
In a mixing bowl, whisk together the almond flour, coconut flour, HLTH Code Chocolate, beetroot powder, baking powder, salt, and sweetener.
In another bowl, whisk the eggs, melted coconut oil, and almond milk.
Combine the wet and dry ingredients until smooth.
Pour the batter into the pan and bake for about 16–18 minutes, until set in the center.
Cool completely before slicing horizontally into two equal layers.
For the vanilla cream
While the cake is cooling, beat the cream cheese until smooth.
Add the HLTH Code Vanilla and fold in gently.
Slowly pour in the heavy cream while whipping until light, fluffy, and spreadable.
Chill for about 15–20 minutes to thicken.
Spread a thick layer of vanilla cream on the first layer of the cake, then top with the remaining cake layer to form a big sandwich.
Refrigerate for 20–30 minutes to set.
Then cut into 16 rectangles, garnish with a dollop of whipped cream, sugar-free maraschino cherries, and serve chilled.
Nutritional breakdown per serving. Recipe makes 8 servings
365 Calories
17g Protein
29g Fat
5g Fiber
9g Total Carbs
4g NET Carbs
