Keto Chocolate Swirl Pound Cake
Servings: 10 slices
A deliciously moist, nut-free cake, ready to bake in minutes.
Print Recipe
Pin Recipe
Share Recipe
Equipment
Ingredients
- 175 g Keto MagiCake™ Original Mix (only available in the U.K.)
- 4 large eggs 220-225g without shell
- 80 g MCT oil
- 200 g whipping cream
- 60 g water
- 20 g Callebaut 100% cocoa powder
Instructions
- pre-heat oven to 170°C static and line a 24cm x 11cm (9.5" x 4.3") plum cake tin with non-stick baking paper overhanging on opposite sides.
- use an electric whisk to whip eggs until creamy and voluminous; add MCT oil, whipping cream and water, and whip again to amalgamate.
- tip the MagiCake™ Original Mix into a bowl, give it a stir, add it to the egg mixture, and whisk briefly, until combined.
- transfer half the batter into a separate mixing bowl, and incorporate the cocoa powder.
- drop large dollops of the mixtures into your baking tin, alternating light and dark batters, then use a skewer or spoon handle to lightly swirl the mixtures.
- bake 45 minutes, then reduce oven temperature to 150°C static and continue to bake for another 15 minutes.
- remove from oven and let cool completely before un-moulding.
- serve on its own or with anything you like.
Notes
Best use a metal mould. A similar size silicone mould would work, but the cake may remain wet in the centre.
Store in the MagiCake™ Mix wrapper and keep refrigerated for up to 6 days.
To ensure the perfect bake, weigh your ingredients with Metric Kitchen Scales.
Nutrition
Serving: 1slice | Calories: 214kcal | Carbohydrates: 1.6g | Protein: 4.7g | Fat: 19g
Tried this recipe?Mention @queenketo or tag #queenketo!
QueenKETO is a participant in Amazon’s affiliate advertising program. Clicking on a product or ad will re-direct you to the Amazon site. For your purchases, we may receive a small fee that will help us build and maintain our website.