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Low Carb Chocolate Mayonnaise Cake (Servings: 6-8 or 20 cupcakes) Ingredients: 2/3 cups coconut flour 2/3 cup unsweetened cocoa powder 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 6 eggs Sweetener to equal 1 2/3 cups sugar ( I used 1 1/2 cups Erythritol + 1 tsp Stevia, maybe could have used more)
1 cup mayonnaise 1 1/3 cups water Directions: 1 Preheat oven to 350. Grease and lightly flour 2 9-inch round cake pans, set aside. 2 In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
Once you have your basic mayo, you can thin it out with some vinegar, which adds that tangy flavor, and then incorporate the necessary ingredients. There are many options for Keto salad dressings. Check out this list for some ideas. An immersion blender creates the perfect keto mayo every time. Add the egg to the vinegar and blend together.
Stir in the mayonnaise, eggs, water, and vanilla extract until well combined. Divide the batter evenly between the prepared pans and spread to the edges and smooth the tops.
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