Cooking with Klaus – Little Chocolate Cakes (low carb version)

Ingredients for 4 people

Ingredients for 4 people
• 4 -5 tablespoons of vegetable oil
• 7/8 cup ground almonds
• 4 tablespoons cocoa powder
• 2 teaspoons baking powder
• 2 tablespoons of baking stevia or another source of sweetener
• A dash of salt
• 2 whole vanilla pods
• 2 medium eggs
• 1/2 cup coconut milk
• 2 tablespoons crème fresh
• 1 pomegranate
• 2 cups papaya, diced into ¼ inch cubes
• Powdered sugar for garnish
• 2 tablespoons lemon/lime juice


Preheat oven to 180 degrees Celsius or 160 Celsius on convection oven. Cover all sides of 4 x 4-four inch ceramic baking dishes with oil. Mix ground almonds with cocoa powder, bak-ing powder, salt and sugar substitute.  Cut vanilla pods in half. Scoop out center of each pod.

Whisk  eggs  a  bit  so  that  they  are  a  little creamy. To the eggs, add creme fresh, coconut milk,  four  tablespoons  of  vegetable  oil,  and center of vanilla pods. Mix well. Add dry in-gredients to egg mixture.  Divide between the four ceramic baking forms. In the middle level of the oven, bake for 15 minutes for convec-tion oven. For normal oven, bake 18 minutes.

Remove from oven and let rest until they are cooled. Garnish with powdered sugar.Remove the seeds of the pomegranate. Put in bowl and add papaya. Add a bit of stevia and lemon/lime juice. Top each cake with fruit mixture. You have a nice low carb dessert!

Guten Appetit!

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at or via email at

Featured Image Photo Credit: © Anna Hoychuk /

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