Sugarfree lowcarb chocolate cookie cake
Sugarfree lowcarb chocolate cookie cake
Enjoy this sugarfree lowcarb chocolate cookie! We've upgraded the classic with Steviala Kristal Sweet. No hassle with sugar, but still that delightful sweet taste.
What makes it extra special? Homemade gingerbread cookies, Dutch pepernoten, and pieces of Steviala white chocolate. A wintery twist that will delight your taste buds! So, if you're in the mood for a guilt-free treat that's just as delicious, make this sugarfree lowcarb chocolate cookie cake. Enjoy!
Have you also made this recipe for sugarfree chocolate cookie cake? Then take a beautiful photo of it, post it on social media, and tag @steviala.
Ingredients
Sugarfree lowcarb chocolate cookie cake
- 2 eggs
- 100 grams Steviala Kristal Sweet
- 50 grams cocoa powder
- 200 grams butter
- 150 grams homemade sugarfree gingerbread cookies
- 150 grams homemade lowcarb Dutch pepernoten
- 1 bar Steviala White Chocolate
Baking supplies
- mixing bowl
- small pan
- spatula
- cake mold
- baking paper
Preparation
Making sugarfree lowcarb chocolate cookie cake
Making this sugarfree lowcarb chocolate cookie cake is super easy. First, mix the eggs with Steviala Kristal Sweet until creamy. This takes about 3 minutes. Meanwhile, melt the butter in a pan and let it cool briefly.
Then add the cocoa powder to the eggs and mix well. Slowly pour the melted butter into the eggs and continue mixing until you have a smooth mixture.
Break the gingerbread cookies into large pieces. Add them together with the Dutch pepernoten to the cookie cake batter and fold them in well. Finally, chop the Steviala white chocolate bar into pieces and fold it into the sugarfree chocolate cookie cake batter as well.
Line a cake mold with baking paper. Pour the sugarfree lowcarb chocolate cookie cake batter into it. Place the cake mold in the refrigerator for at least 6 hours.
After 6 hours, remove the sugarfree lowcarb chocolate cookie cake from the refrigerator and cut it into 18 portions. Enjoy!
