Single-portion cake with chufa flour and coconut and cocoa crunchy chufa

Preparation

1. STEP 1 OF 8

   In a bowl, break the whole egg and beat it with a fork until it becomes homogeneous.

2. STEP 2 OF 8

   Add the coconut flour, chufa flour, unsweetened cocoa, erythritol, and baking powder. Mix vigorously with a whisk or a fork.

3. STEP 3 OF 8

   Gradually pour in the cup of water, stirring until you get a dense and smooth cream. If the batter is too thick, add a few drops of water or vegetable milk.

4. STEP 4 OF 8

   Pour the mixture into a mold suitable for the air fryer and level the surface. Spread the crunchy chufa on top.

5. STEP 5 OF 8

   For air fryer: set the temperature to 170°C and cook for 18–20 minutes. Check the cooking with a toothpick: if it comes out clean, the cake is ready.

6. STEP 6 OF 8

   Alternative cooking in the oven: preheat the oven to 170°C (static). If using the fan mode, lower the temperature to 160°C. Pour the mixture into a mold, lightly grease with coconut oil or line with baking paper. Cook for 18–22 minutes. Perform the toothpick test.

7. STEP 7 OF 8

   Let cool for 2–3 minutes before serving.

8. STEP 8 OF 8

   For more people: multiply the doses proportionally.

Suggestions

• Bowl

• Fork or whisk

• Cake mold

• Air fryer or oven

• Toothpick

General Information

Analysis

Macronutrients (100 gr)