NO OVEN SUGAR FREE CHOCOLATE CAKE IN CAN

 

Procedure 

Using a round microwave container 6inch that will fit the tin can put the wet ingredients 2 raw eggs, 1 tbsp melted unsalted butter, 2 tbsp heavy cream, 1 tsp vanilla extract and 2 tbsp sugar substitute mix until well combined then add the dry ingredients used a strainer put 1 tsp baking powder, 3 tbsp coconut flour,2 tbsp unsweetened cocoa powder and 1 tsp instant coffee mix until all the ingredients are well combined then microwave for 3mins meanwhile make the chocolate ganache in pan in low fire put the 2 tbsp sugar substitute until dissolve then add 1 cup of heavy cream 1 tsp vanilla extract, 2 tbsp unsweetened cocoa powder and 1 tsp instant coffee mix until thickened for atleast 2-3 mins set aside 

Place your sponge cake to the tin can then pour the Macros in 6 servings

Netcarb 4.6g
Fiber 3.6g
Fat 32g
Protein 5.1g
Net calories 331

chocolate ganache refrigerate for 30mins 

After 30mins make the dark chocolate in a bowl put 40 grams 90%dark chocolate and 50ml of avocado oil or coconut oil melt in microwave for 1:30mins then mix until the chocolate dissolve to the oil then pour it to the cake refrigerate until hardened then garnish it with unsweetened cocoa powder 

Enjoy this make 6 servings