Lilys Chocolate Premium Baking Chips

Current cookbooks available: - 1. The Ultimate Keto Bread Recipes 2. The Ultimate Low Carb / Keto Cake Recipe 3. The Ultimate Keto Cookbook Vol. 1 4. The Ultimate Keto Cookbook Vol. 2 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook Click this link to purchase via Payhip in e-book format only. Bundles are available too; @https://payhip.com/Lowcarbrecipeideas Click these links to purchase via Amazon in Kindle, Paperback & Hardcover formats. There are 2 version of paperbacks, one is with color interior, and the other is with black & white interior. Click "See all formats" to select the right format. 1. The Ultimate Keto Bread Recipes by (https://amzn.to/4c2TbaN) 2. The Ultimate Low Carb/Keto Cake Recipes by (https://amzn.to/4huzQQT) 3. The Ultimate Keto Cookbook Vol. 1 (https://amzn.to/4iG6D6n) 4. The Ultimate Keto Cookbook Vol. 2 (https://amzn.to/4sCP9xH) 5. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL) Links to purchase other products via Amazon Almond flour = https://amzn.to/4oRhKgF Coconut flour = https://amzn.to/3LCAONf Monk fruit = https://amzn.to/4dbgYV4 Unsweetened cocoa powder = https://amzn.to/3ybpVyV Mint extract = https://amzn.to/40GB6dB Sugar free dark choc chips = https://amzn.to/46lc2uH 9x4 inch silicone loaf pan = https://amzn.to/4erarGu I love anything minty and the simplicity of making loaf cake as there's no trimming, layers, stacking and special icing technique required. What's more? I even made a simple mint cream cheese frosting without any tools required. I decided to make this cake because chocolate pairs perfectly with mint. And I thought this light and refreshing mint cream cheese frosting is not only easy to make but taste yummy as well. Of course, I had to add the green food coloring as it is reminiscent of the classic ice cream, but it will taste just as good without the food coloring. This cake has a soft and moist texture and if you're a fan of mint, you have got to try it. The recipe can be viewed and printed at this link; https://www.lowcarbrecipeideasofficial.com/recipes/chocolate-mint-loaf-cake [Total Servings = 16] NUTRITION INFO PER SERVING Total Carb = 4.3 g Dietary Fiber = 1.5 g Net Carb = 2.8 g Calories = 218 Total Fat = 20.2 g Protein = 6.0 g DRY INGREDIENTS Almond flour = 150 g (1 1/4 cups) Coconut flour = 40 g (1/3 cup) Other flour options: - 1. Solely almond flour = 310 g 2. Solely coconut flour = 80 g Unsweetened cocoa powder (sieved) = 35 g (1/3 cup) Baking powder = 12 g (3 tsp) Baking soda = 4 g (1 tsp) Monk fruit = 100 g (1/2 cup) (OR any keto friendly sweetener) Salt = 1/2 to 1 tsp (I used 1 tsp as I prefer a slightly stronger savory flavor) WET INGREDIENTS Eggs = 4 large whole eggs (230 g) Coconut oil = 80 ml (1/3 cup) (OR any keto friendly oil) Whipping cream = 240 ml (1 cup) (OR coconut / yogurt / sour cream) Mint extract = 2 to 2 1/2 tsp (I used 2 1/2 tsp of peppermint extract by Queen brand) INGREDIENTS FOR MINT CREAM CHEESE FROSTING Cream cheese (softened) = 225 g (8 oz) Allulose powdered sweetener = 60 g (1/2 cup) (OR any keto friendly powdered sweetener) Mint extract = 1 to 1 1/2 tsp (I used 1 1/2 tsp as I prefer a stronger mint flavor) Green food coloring (optional) = A few drops (I used a total of 6 drops of green food coloring from Queen brand to achieve the shade of green that I wanted) TOPPING Some chocolate chips or chopped chocolate bar DIRECTIONS 1. For best results, weigh the ingredients with a digital scale. 2. Preheat the oven at 340F or 170C. 3. In a bowl, add all the dry ingredients and mix until well combined. 4. Add all the wet ingredients and whisk until well combined. The batter is moderately thick. 5. Transfer the batter into a 9x4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use any suitable pans. 6. Spread evenly. 7. Bake for about 45 to 55 minutes or until a wooden skewer comes out clean. I prefer to bake the cake at a lower rack and at a lower heat of 340F or 170C for about 30 minutes then increase the heat to 350F or 180C. This helps to prevent over browning of the top. However, it is totally up to you on how you want to bake it as not all ovens are the same. 8. Meanwhile, make the mint cream cheese frosting. Add the softened cream cheese into a bowl and mix with a spatula until smooth and creamy. Add the powdered sweetener and mix until smooth and creamy. Then add the mint extract and mix to combine. Lastly, if you are using the green food coloring, add it now but it is best to add the drops gradually until you get the shade of green that you prefer. Give it a final whisk to ensure that they are combined properly. Chill until needed. 9. Once the cake is ready, let it cool completely before frosting. 10. Add the mint cream cheese frosting on the top of cake then spread evenly and top with chocolate chips or chopped chocolate bar.