Keto Chocolate Cake With Chocolate Glaze

https://www.bulletproof.com/recipes/keto-recipes/keto-chocolate-cake-recipe-2g4m/

Start to Finish: 40 minutes

1/2 cup coconut flour
5 eggs, separated
1/2 cup coconut oil or grass-fed ghee, melted
1/2 cup coconut cream
2 teaspoons vanilla extract, or 1 teaspoon vanilla powder
4 tablespoons granulated sweetener (or more to taste), such as birch xylitol, non-GMO erythritol, or low-glycemic sugar substitute
1/2 cup cacao powder
Pinch of salt
Additional grass-fed butter, ghee, or coconut oil for greasing

1 cup coconut cream (from a BPA-free can of full-fat coconut milk)
1 tablespoon ghee or coconut oil
1 teaspoon vanilla extract
1 tablespoon cacao powder
1 tablespoon erythritol, xylitol, or MitoSweet, or roughly 10 drops of liquid stevia
Pinch of salt

Preheat oven to 350 degrees. Grease an 8-inch metal cake pan with butter, ghee, or coconut oil.
Whisk egg whites until they develop a foamy consistency.
In a separate bowl, mix all remaining chocolate cake ingredients. Then slowly fold egg whites into the batter.
Pour batter into cake pan. Bake for 25 minutes, or until a knife inserted into the center of the cake comes out clean.
While keto chocolate cake cools, prepare glaze. In a saucepan on low heat, add all glaze ingredients and whisk continuously to combine.
Pour chocolate glaze into a glass jar and drizzle over the cake. Serve keto chocolate cake warm, or store covered on your counter or in the refrigerator (icing will harden).

Makes: Serves 8