Kokolakaka för keto

👩‍🍳 Gör så här

1. 1
   For the topping, tip the yogurt onto a piece of cheesecloth or muslin, put in a sieve set over a bowl and chill for at least 2 hrs, or overnight. Whisk the strained yogurt with the cacao and xylitol, and put it back in the fridge.
2. 2
   Heat the oven to 180C/160C fan/gas 4. Soak a sheet of baking parchment in water, then crumple, wring it out and use it to line a 22cm springform cake tin. Whisk the egg whites to stiff peaks.
3. 3
   Combine the egg yolks, coconut oil and vanilla in a bowl. Add the almond flour, xylitol, cacao, bicarb, milk and vinegar. Fold the egg whites and baking powder into the mixture, and pour into the tin.
4. 4
   Bake for 15 mins, then reduce the oven to 160C/140C fan/gas 3 and bake for a further 15 mins. Remove from the oven and leave to cool before releasing from the tin. Put on a platter and spread the topping over using a palette knife. Dust with more cacao to serve.